Preheat the oven to 350°F. Lightly grease (or line with parchment) one large
Beat the butter, sugar, salt, vanilla, pistachio flavour if you are using it
and baking powder until the mixture is
smooth and creamy. Beat in the eggs.
low speed, add the flour, stirring until smooth; the dough will be sticky.
Stir in the pistachios and cranberries
Divide the dough in half, and plop both halves onto the prepared baking sheet,
leaving space between them.
7) Shape each half into a long rectangle about 10 1/2" x 2" wide x
3/4" tall; you need to leave space for expansion between the pieces of
the rectangles, and smooth their tops and sides; a wet spatula . Helps to
smoothen the tops.
the dough for 25 minutes. Remove it from the oven.
I read somewhere that you can use a spray bottle filled with room-temperature
water, lightly but thoroughly spritz the two pieces of dough, making sure to
cover the sides as well as the top.
This will soften the crust a bit and will
make slicing the biscotti without crumbling easier.
I think this is a good tip to be used later.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a serrated knife to cut the biscotti crosswise into
1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer,
Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they
feel very dry and are beginning to turn golden.
may still feel a tiny bit moist in the very center, if you break off a piece;
but they'll continue to dry out as they cool.
Although my biscottis turned out perfect in texture and taste I wasnt too happy with the shape as I couldn't slice them properly so some of my biscottis in the pics look like logs! Next time may be!