Cranberry and Pistachio Biscotti

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

2. 2

   In the bowl of food processor, combine the dry ingredients. Add the butter and pulse until it has a coarse texture. Add the egg, milk and vanilla. Blend gently.

3. 3

   Place the dough in a bowl and finish blending with your hands, adding the cranberries and pistachios.

4. 4

   Roll into two 25-cm (10-inch) long logs. Place the logs on the baking sheet. Bake for 35 minutes.

5. 5

   Remove from the oven and let cool for 20 minutes. With a very sharp bread knife, cut the logs diagonally into 2-cm (3/4-inch) thick slices.

6. 6

   Place the slices on the same baking sheet, return to the oven and bake at 180 °C (350 °F) for 25 minutes. Cool on a rack.