These are quite a lot softer than typical biscotti.
- 1 cup shelled pistachios (about 2 cups unshelled), preferably unsalted
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 2 tsp finely grated orange peel
- 2 eggs
- 1 tsp vanilla
- 1 cup dried cranberries
Preheat oven to 350F. Place nuts on a baking sheet and toast until fragrant, about 10 minutes. Remove from baking sheet; set aside to cool Leave oven on. Line another baking sheet with parchment paper.
In a small bowl, whisk flour with baking powder and salt; set aside. Using an electric mixer, beat butter with sugar and orange peel on high speed until light coloured. Add eggs one at a time, beating well after each addition. Scrape down sides if necessary. Beat in vanilla. Reduce speed to low; beat in flour mixture. Stir in cooled nuts and dried cranberries. Dough will be soft.
Transfer dough to a lightly floured surface and divide in half. Spacing apart, place pieces of dough on baking sheet. Form each into a log measuring about 9 x 2 1/2 inches, leaving at least 2-inches between the logs. Bake in oven 25 minutes. Remove from oven and let cool on pan on a rack for 10 minutes. Leave oven on. Transfer each log to cutting board. Cut into 1/2 inch slices. Stand biscotti upright on baking sheet. Return to oven; bake 20 minutes or until golden. Cool completely on a rack. Store in an airtight container.