Cranberry PIstachio Biscotti

Preheat oven to 375ºF.

Beat butter with an electric mixer for about 30 seconds then add sugar, baking powder and beat until combined. Add eggs and vanilla and beat until combined. Gradually add flour and beat in as much as you can with the mixer. Stir in the remaining flour by hand. Stir in cranberries and pistachios.

Divide dough into half. On a lightly floured surface and with lightly floured hands, shape the dough into a log about 10 x 2 inches. Place dough onto an ungreased cookie sheet about 3 inches apart.

Bake for 25 minutes or until the top is lightly browned. Cool pan on a wire rack for 20 minutes.

Reduce oven temperature to 300ºF. Cut each roll diagonally into ½ inch thick slices.

Place slices upright on the cookie sheet about ½ inches apart and bake for 15 minutes. Cool bistotti on wire racks.