Cranberry Pistachio Biscotti

It's almost that time again... making sure you have a well stocked pantry for those last minute gifts from the heart. I think anyone can buy and give a gift. The things I love the most though are handmade and homemade. Try making this biscotti... it's easy and absolutely delicious. Last year I made them and packed them in baskets with different flavor's of coffee, mugs, and magazines filled with recipes. One of those gifts you can curl up with and relax...

Cranberry Pistachio Biscotti- makes about 4 dozen

1/2 cup dried cranberries
1/2 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup shelled pistachios, coarsely chopped
1/4 cup sanding sugar- or super fine

Preheat oven to 375° . Place cranberries in a small bowl, and add 1/2 cup boiling water, or enough to cover. Let stand until cranberries are plump, about 10-15 minutes. Drain and set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside. Line a baking sheet with a Silpat or parchment paper, and set aside.

In the bowl of an electric mixer (using the paddle attachment), cream butter and granulated sugar on medium until light and fluffy. Add only 3 eggs, one at a time, beating after each. Beat in vanilla. Add the dry ingredients, beating on low, until fully combined. Stir in the drained cranberries and pistachios.

Place dough on a lightly floured surface. Divide in two. Roll each piece into about a 2-inch-by-18-inch log, and place on prepared baking sheet, leaving about 3 inches between logs. Flatten logs slightly with palm of hand. In a small bowl, lightly beat remaining egg. Brush logs with beaten egg, and sprinkle with sanding sugar.

Bake for 25 minutes. Remove from oven, and cool on a rack until warm to the touch, about 20 minutes. Place logs on a cutting board, and cut crosswise on the diagonal into 3/4-inch pieces. Return biscotti to baking sheet, cut side down. Bake until biscotti are beginning to brown around the edges, about 12 minutes more. Transfer to wire racks to cool.

If you want, you can also dip the ends of the biscotti in melted white or dark chocolate for a little extra sweetness. I love them as they are though, perfect with coffee.