Healthyish Cranberry & Pistachio Biscotti

8 steps

• Preheat oven to 350F. Line a large baking sheet with parchment paper.
• Place cranberries into a small bowl and fill it with hot water. Let stand for 10 minutes, then drain water and set aside.
• Whisk the eggs, sugar, oil, cinnamon, baking powder, orange zest, vanilla extract, and salt in a stand mixer.
• Replace the whisk with the hook attachment. Add the drained cranberries, chopped pistachios, and only 2 cups of flour to the bowl. Mix for about 1 minute, then gradually add the remaining flour until a soft dough forms.
• Divide the dough in half. Wet your hands with water to make it easier to handle the dough. Shape or roll each half into a log 12 inches (30 cm) long and about 1 - 1 1/2 inches (3-4 cm) tall. Pat the dough so that the top is smooth and somewhat flat. Pat the ends to make them blunter instead of pointy.
• Bake for 30 minutes. Turn the oven down to 325F, and then remove the pan from the oven.
• Cool biscotti in the pan for about 10 minutes. Working with one biscotti log at a time, place it on a large cutting board. Cut skinny, 1/2-inch (1 cm) slices on a diagonal using a downward motion with a serrated knife. Don't try to "saw" the biscotti since you are likelier to break it into pieces. Put the slices back on the cookie sheet, cut-side down. Repeat with the other biscotti log.
• Bake for 10 minutes. Flip each biscotti slice, and bake for another 10 minutes. Remove from the oven and cool on a wire rack. Biscotti will further harden once they have completely cooled. Leftovers can be stored in an airtight container or frozen. Enjoy!

Tips:
The cranberries will be softer if you presoak them first.

You can use whole or chopped pistachios, but chopped makes the chew a bit easier. If you use roasted, salted pistachios instead of raw, then omit the salt ingredient.