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posted by
Kimberly Ann
Cranberry Pistachio Biscotti
3/4cup sugar
2 eggs
1/4 cup veg. oil
1 1/2 tsp. grated orange zest
1 1/2 tsp. vanilla
2 cups AP Flour
1/2 cup dried cranberries
1/2 cup chopped pistachios
1 tsp. baking powder
1/4 tsp. salt
Topping
1 egg white
2 tbsp. sugar
In a large bowl bet eggs with sugar, beat in oil, orange zest and vanilla. In a separate bowl, stir together flour, baking powder, salt, cranberries and pistachios. Stir into sugar mixture.
Divide dough into quarters. On a lightly floured surface roll each quarter into log about 13 inches long. Place each log on parchment lines baking sheet about 2 inches apart. Flatten to about 3/4 inch high leaving slightly rounded top.
Topping
Brush lightly beaten egg white over tops of logs and lightly sprinkle with sugar. Bake in centre rack of 350 degree oven for 20 minutes. Let cool in pan on cooling rack for 10 minutes.
Transfer to cutting board; with a serrated knife cut diagonally into 1/2 inch slices. Stand slices upright onto the same pan. Bake until golden, about 15 minutes longer. Transfer to rack and let cool. ( making ahead, layer between wax paper in airtight container and store at room temperature)
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