Cranberry Pistachio Biscotti

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One of the reasons I enjoy cooking and home baking so much is because it can save you a lot of money. This biscotti are just as good (or better) as the ones you'd buy at any coffee shop, with the advantage that you can customize it and make it just the way you like, and it's cheaper. One recipe makes a lot of biscotti, and if you keep them in an airtight container they will stay fresh for a couple of weeks.
So, if you are the type that cannot pass without your mid-afternoon late & cookies, try making those and bringing it with you, it will make your daily pick-me up a lot lighter on you wallet.

The recipe was adapted from the Williams Sonoma Essencials of Baking cookbook. The almond extract really makes a difference, it's worth going to the grocery store for some if you don't have it in your pantry. The book also suggests a chocolate-dipped variation, but I like it simple.

Cranberry-Pistachio Biscotti Recipe

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cups sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup coarsely chopped pistachio nuts, toasted
1/2 cup dried cranberries

Preheat oven to 350 'F (180'C).
Beat eggs and sugar until light in color and thick. Beat in melted butter, orange zest, vanilla and almond extracts on low speed until blended. Add the dry ingredients until incorporated. Stir in the pistachio nuts and cranberries. The dough will be soft and sticky.
Divide the dough in half and transfer to a parchment-lined baking sheet. Make two logs 10 inches (25 cm) long each. Press the logs gently to make them 3 inches (7.5 cm) wide. With damp fingers, gently smooth the surface of the logs.

Bake until crisp and golden on the outside, about 20 minutes. They will still be soft in the center. Remove from the oven, reduce oven temperature to 300 'F (150'C). Let the logs cool on the baking sheet for 10 minutes.

Transfer logs to a cutting board and and cut each log on the diagonal using a serrated knife. Try to make it 3/4 inch (2 cm) thick. Arrange the slices, cut side down on the baking sheet. Return to the oven and bake until the cookies are crisp and brown on the outside, 17-22 minutes. Let them cool on the baking sheet for 5 minutes and them transfer to a wire rack to cool completely.

Nutrition Benefits: a good reason (excuse) to have them...
Along with heart-healthy fats, pistachios contain cardio-protective nutrients, such as magnesium, potassium, and copper. Cranberries are jam-packed with cancer-fighting flavonoids.