Yummy Biscotti...great with a cup of coffee.
1 1/2 cups pistachios
1 tsp baking powder
2 1/2 cups flour
1 cup sugar
1/8 tsp salt
3 large eggs
2 large egg yolks
1 tsp pure vanilla extract
1 cup dried cranberries
zest of 1 lemon
Do not use those baking sheets with a layer of air between the top and bottom the biscotti will take longer to get dry and crispy.
Heat oven to 350. Finely chop half the pistachios, and leave remaining ones whole; set aside. In a stand mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pistachios, cranberries, and zest. Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes.
Let cool enough to handle, about 10 minutes. Reduce oven to 200. On cutting board, cut about 1/2-inch-thick slices. Return pieces crust side down to baking sheet. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.
