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Pistachio Cranberry Biscotti

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup sugar, divided
3/4 cup pistachios
3/4 cup dried cranberries or cherries
ADDITIONAL INGREDIENTS:
1/3 cup butter, softened
2 eggs

Combine flour and baking powder; pour into a wide-mouth 1-qt. glass
container with a tight-fitting lid. Sprinkle cinnamon around edge of
container. Layer with 1/3 cup sugar, pistachios and cranberries,

Printed from tasteofhome.com Oct 13, 2008

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Pistachio Cranberry Biscotti cont.

packing each layer tightly (do not mix). Pour remaining sugar down
the center. Cover and store in a cool dry place for up to 6 months.
To prepare biscotti: In a large mixing bowl, beat butter and
eggs. Gradually stir in biscotti mix (dough will be sticky). Chill
for 30 minutes. Divide dough in half. On an ungreased baking
sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at
350° for 25-30 minutes or until firm. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife
into 3/4-in.-thick slices. Place cut side down on an ungreased baking
sheet. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until
golden brown. Remove to wire racks to cool. Store in an airtight
container.

Yield: 16 cookies.