Cranberry & Nuts Biscotti

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   In the bowl of a stand mixer on low speed, use paddle attachment and combine flour, sugar, baking powder, and salt.
3. 3
   Add butter and beat on medium speed until coarse crumbs form.
4. 4
   With mixer on low add eggs (one at a time) and beat after each addition.
5. 5
   Mix in cranberries, pistachios, cinnamon and nutmeg.
6. 6
   Continue to mix until dough forms larger pieces, about 1 minute.
7. 7
   On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes.
8. 8
   Let logs cool down COMPLETELY on sheet on a wire rack.
9. 9
   Transfer to a cutting board. With a serrated knife, cut logs into 1/4-inch slices.
10. 10
    Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating the biscotti halfway through, or longer until dry and firm. (Time is adjustable depending on specific conditions. Rotate every 5 mins after the first 15 mins if you have a tendency to burn things.)
11. 11
    Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)
12. 12
    You're done. Enjoy!