Cranberry Pistachio Biscotti

Steps

1. Heat the oven to 350°F with a rack in the center. Line a large rimmed baking sheet with parchment.
2. Whisk the flour, baking powder and salt in a bowl.
3. Beat the butter and sugar with a mixer until light, about 2 minutes. Beat in the eggs one at a time, then the vanilla, almond extract and orange zest.
4. On low speed, mix in the flour mixture just until combined. Stir in the pistachios and cranberries by hand. The dough will be thick and a little sticky.
5. With floured hands, divide the dough in half. Shape each half into a log about 10 inches long and 2 1/2 inches wide on the baking sheet, leaving 3 inches between them.
6. Bake for 25 to 30 minutes, until lightly golden, firm to the touch and a little cracked on top. Let the logs cool on the sheet for 20 minutes. Turn the oven down to 325°F.
7. Move the logs to a cutting board. With a serrated knife and a gentle sawing motion, cut them on a slight diagonal into 1/2-inch slices.
8. Lay the slices cut side down on the baking sheet. Bake for 10 minutes, turn each one over and bake for 8 to 10 minutes more, until dry and lightly golden at the edges. They crisp as they cool. Move them to a rack and cool completely, about 30 minutes.
9. If you like, melt the white chocolate in the microwave in 20-second bursts, stirring between each, until smooth. Dip one end of each biscotti, or drizzle it over them, and let it set on parchment.

Good to know

• Storage: keep them in an airtight container at room temperature for up to 2 weeks, or freeze them for up to 3 months. If you plan to freeze them, wait to add the chocolate until after they thaw.
• Dried cherries can replace the cranberries, and almonds can replace the pistachios. Lemon zest is lovely in place of orange.
• For gifts, stand them in a tall jar or a clear bag tied with ribbon. They travel well.