Cranberry and Pistachio Biscotti

Method

• Step 1
  Preheat oven to 180C. Place a sheet of baking paper on a large baking tray.
• Step 2
  Soak cranberries in boiling water for 15 minutes or until plump. Drain.
• Step 3
  In a bowl sift flour, baking powder and salt. Set aside.
• Step 4
  In a large bowl, beat butter and sugar with electric mixer on medium for 2 minutes until light and fluffy.
• Step 5
  Add 3 eggs, 1 at a time, mixing between each addition. Scrape sides of bowl. Reduce mixer to low and add vanilla and flour mixture until well combined.
• Step 6
  Add cranberries and chopped pistachios. Mix.
• Step 7
  Flour bench and hands well. Tip mixture onto bench and divide in half.
• Step 8
  Shape each portion into a log 30 cm long and transfer to baking tray leaving a 5 cm gap between logs.
• Step 9
  Brush each log with beaten egg and sprinkle generously with extra sugar.
• Step 10
  Bake 25 minutes or until firm to touch and golden, rotating tray ½ way through.
• Step 11
  Lift baking paper and transfer logs onto wire rack to cool slightly.
• Step 12
  Reduce oven to 140C. Using serrated knife cut logs on the diagonal into 1 cm thick slices.
• Step 13
  Place 2 wire racks on flat baking trays. Arrange slices on racks.
• Step 14
  Bake until firm to touch, approximately 30 minutes swapping trays ½ way through. Cool completely on racks.