Pistachio Cranberry Biscotti Tasty Anytime Snack

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup roasted pistachios, roughly chopped
• 0.5 cup dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using an electric mixer (about 3-4 minutes).
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
6. Fold in the chopped pistachios and dried cranberries, ensuring they are evenly distributed throughout the dough.
7. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between the logs.
8. Bake in the preheated oven for 25-30 minutes, or until slightly golden.
9. Remove from the oven and allow the logs to cool slightly (about 10 minutes).
10. Carefully slice the logs diagonally into 1/2 inch thick slices, placing them cut side down back on the baking sheet.
11. Return the biscotti to the oven and bake for an additional 10-12 minutes, or until they are crispy and golden.
12. Let the biscotti cool completely on a wire rack before serving or storing.