Victoria Arduino, 1922
Cappiello, Leonetto
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Cranberry Pistachio Biscotti

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It should be entered into with abandon or not at all."
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Nantucket Harvest
Duff, Robert
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Cranberry Pistachio Biscotti
Carol Field, Gourmet, December 1992

1 1/3 cups (about 1/4 pound) dried cranberries
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup shelled natural pistachio nuts
An egg wash made by beating together 1 large egg and
1 teaspoon water

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry
with paper towels. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, sugar, baking soda, baking powder and salt until the mixture is combined well, add the eggs and vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios. Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working
on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 325-degree F. oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325-degree F. oven for 10 to 12 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 36 biscotti.
 

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