Recipe - Cranberry Pistachio Biscotti

1 1/3 cup (about One fourth pound) dried
cranberries(available at
specialty foods stores and
some supermarkets)
2 One half cup Unbleached AllPurpose flour
1 cup Sugar
One half teaspoon Baking soda
One half teaspoon Doubleacting baking powder
One half teaspoon Salt
3 lg Eggs
1 teaspoon Vanilla
1 cup Shelled natural pistachio
nuts
Egg wash made by beating
together:
1 lg Egg and
1 teaspoon Water

This recipe is posted in the Cook Book by: Rottiff

In a bowl combine the cranberries with enough hot water to cover them and
let them soak for 5 minutes. Drain the cranberries well and pat them dry
with paper towels. In the bowl of an electric mixer fitted with the paddle
attachment blend flour, sugar, baking soda, baking powder, and salt until
the mixture is combined well, add eggs and vanilla, beating until a dough
is formed, and stir in the cranberries and pistachios. Turn the dough out
onto a lightly floured surface, knead it several times, and halve it.
Working on a large buttered and floured baking sheet, with floured hands
form each piece of dough into a flattish log 13 long and 2 wide, arrange
the logs at least 3 apart on the sheet, and brush them with the egg wash.
Bake the logs in the middle of a preheated 325F. oven for 30 minutes and
let them cool on the baking sheet on a rack for 10 minutes. On a cutting
board cut the logs crosswise on the diagonal into Three fourths thick slices, arrange
the biscotti, cut sides down, on the baking sheet, and bake them in the
325F. oven for 1012 minutes on each side, or until they are pale golden.
Transfer the biscotti to racks to cool and store them in airtight
containers. Makes about 36 biscotti. Posted to TNT Prodigy's Recipe
Exchange Newsletter by JeannePie@aol.com on Apr 11, 1997