This recipe is my favorite biscotti recipe for the holidays. It was given to me by my friends Cara Tannenbaum and Andrea Tutunjian and they have recently published it in their book, “In a Nutshell, Cooking and Baking with Nuts and Seeds.” I especially love the combination of the red and green in these cookies – it makes for a very festive presentation.

Cranberry-Pistachio Biscotti
Recipe by Cara Tannenbaum and Andrea Tutunjian
In a Nutshell, Cooking and Baking with Nuts and Seeds

3 ½ cups all purpose flour
1 ¾ cups sugar
1 teaspoon baking powder
½ teaspoon salt
1 stick unsalted butter, cold
1 cup dried cranberries
2 cups (about 10 ounces) unsalted blanched pistachios
4 large eggs
2 teaspoons vanilla extract

2 rimmed baking sheets lined with parchment paper
Yield: about 75 cookies

1. Preheat the oven to 350° F
2. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugar, baking powder and salt on low speed.
3. Cut the butter into 8 to 12 pieces and add to the flour mixture. Beat on medium-low speed until the flour resembles coarse meal. Stir in the cranberries and pistachios until they are evenly coated with the dry ingredients.
4. In a small bowl, whisk the eggs and vanilla together. Add to the flour mixture and beat on low speed until incorporated. The dough will be sticky.
5. Turn the dough out onto a floured work surface and divide it into 3 equal pieces. Lightly flour the top of the dough and working with floured hands, roll 1 piece into a log about 16 inches long. Transfer the log to one of the prepared pans, press down gently with your hands to flatten. Brush off any excess flour. Repeat with the remaining pieces of dough and pans, placing 2 logs on one of the pans. Bake until the logs have spread slightly and are well risen, golden and firm to the touch, 25 to 30 minutes. Remove from the oven and cool on the pans, for about 45 minutes. Lower the oven to 300 ° F.
6. When the logs have cooled, carefully transfer them to a cutting board. Using a serrated knife slice them one by one at a 45 degree angle into ½-inch slices. Return the slices to the pans, arranging them on their cut sides and bake until lightly toasted and crisp, 15 to 20 minutes.
7. Cool the cookies on the pans for 5 minutes and then transfer to a rack. Store in an airtight container for up to 1 week.