CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375 degrees.
• Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover.
• Let stand until cranberries are plump, about 15 minutes.
• Drain and set aside.
• In a medium bowl, sift together flour, baking powder, and salt; set aside.
• Line a baking sheet with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
• Add 3 eggs, one at a time, beating to incorporate after each addition.
• Beat in vanilla.
• Add the dry ingredients, beating on low, until fully combined.
• Stir in drained cranberries and pistachios.
• Remove dough to a lightly floured surface.
• Divide in two.
• Roll each piece into a 2" by 18" log, and place on prepared baking sheet, leaving about 3" 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" pieces.
• Return biscotti to baking sheet, cut side down.
• Bake until biscotti are beginning to brown around the edges, about 12 minutes more.
• Transer to wire racks to cool.