Cranberry Pistachio Biscotti

Ingredients & Measurements
2 cups (315g) all purpose flour
1 ½ tsp. (8g) baking powder
¾ cup (155g) granulated sugar
½ cup (1 stick) unsalted butter, room temperature
½ tsp. (3g) salt
2 large eggs
1 ½ tsp. (7g) vanilla extract
1 cup (165g) roasted pistachio nuts (without the shell)
½ cup (70g) chopped dried cranberries
1 cup white chocolate morsels (optional)

Instructions:
Step 1: Preheat the oven to 350 degrees F.

Step 2: Make Cookie Dough
Start by lining a large baking sheet with parchment paper.
In a large bowl whisk the flour, salt and baking powder together. In another large bowl, beat the sugar and butter until light and fluffy for about 3 minutes. Mix in the vanilla. Mix in the eggs one at a time. Add the flour mixture and mix just until the dough comes together. Fold in the pistachios and cranberries..

Step 3: Form and Bake
Form the dough into a 13 inch by 3 inch log on the prepared baking sheet. Bake until light golden for about 30 minutes. Remove from the oven and let it cool on the baking sheet for 20 minutes.

Step 4: Cut Cookies and Bake Again
Once cooled, place the log on a cutting board and using a serrated knife , cut the long on a diagonal into ½ to ¾ inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are golden brown for about 15 minutes. I like to turn them over at the halfway point to ensure even baking. Transfer biscotti to a cooling rack to cool completely.

Once cooled you can drizzle melted white chocolate or dip one side of the biscotti in the white chocolate and let set.  Store baked biscotti in an airtight container for up to 5 days, or freeze for up to a month.