Pistachio Cranberry Biscotti
Cantucci con Cranberry e Pistacchi
Preheat oven 325 F (165 C). Line a large cookie pan with parchment paper. Place in the bowl  all the dry ingredients: flour, sugar, baking powder and salt. Mix until well combined.

Add the nuts and cranberries.  Mix until fully distributed.

In a bowl whisk together the eggs, egg whites, orange zest, orange juice and vanilla.

Pour the egg mixture in the bowl with the flour mixture. Continue mixing thoroughly  until a moist dough is formed.
Transfer the dough to a floured work surface, and cut in half. Form 2 cylinders about 12 inches (30 cm) long. Transfer the logs each to a baking pan.

Even the shapes pressing the logs to about 1 inch (3 cm) thick and in an approximate square shape.  Bake until firm about 25 minutes.

Remove from the oven and let the logs cool for about 5-10 minutes. Keep the oven set to 325F (165 C). Transfer the logs to a work surface and using a very sharp knife cut diagonally in slices about half inch (1 cm) think.

Transfer the slices back to the baking sheet. Bake for 15 more minutes until golden. Transfer to a rack to cool.

2-1/2 cups (350 gr) all purpose flour

1 cup (200 gr) sugar

2 teaspoons baking powder

1/2 teaspoon slat

1-1/2 cups (220 gr) shelled raw pistachios, unsalted

1 cup (150 gr) dried cranberries

2 large eggs

2 egg whites

2 tablespoons orange zest (about 4 oranges)

2 tablespoons fresh orange juice

1-1/2 teaspoons vanilla extract