Tomorrow I’m getting together with my crafty ladies to make lunch, so I thought I would make some biscotti to bring.
- 1/2 cup dried cranberries
- 1/2 cup boiling water
- 3 cups all-purpose flour,plus more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons salt
- 4 tablespoons unsalted butter, room temperature
- 1 cup sugar, plus more for sprinkling
- 3 large eggs, plus 1 lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup shelled unsalted pistachios, coarsely chopped
Preheat oven to 375 °F and line a large baking sheet with parchment paper ; set aside. Place cranberries in a small bowl, and add bowling water. Let stand until plump, about 15 minutes. Drain and set aside. Sift together flour, baking powder, and salt into medium bowl ; set aside.
In the bowl of an electric mixer fitted with a paddle, beat butter and sugar on medium speed until light and fluffy. Add 3 eggs, one at a time. Beat in vanilla. Add the flour mixture, and mix on low until combined. Mix in cranberries and pistachios.
Turn dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by–inch log, and transfer to baking sheet, 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over the surface of the dough logs, and sprinkle generously with sugar.
Bake, rotating halfway through, until logs are slightly firm, about 25 minutes. Transfer logs from parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven to 300 °F. Cut the logs diagonal into 1/2-inch-thick slices. Place back on baking sheet, cut sides down, and bake about another 30 minutes. Remove from oven and let cool !