Cranberry Pistachio Biscotti

I bought a new cook book recently, the "Bravo Best of Bridge", and am so excited at the prospect of trying most of the recipes enclosed! One of the recipes that first caught my eye is this Biscotti recipe and it is a keeper.


I was really interested that the creator was chef Sonny Sung from Edmonton! Oh yes, "biscotti" means "twice-cooked". You will need to double the batch because these will disappear. If you don't already have the cookbook, here is the Best of Bridge version of the recipe:









Ingredients:
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
4 eggs
1 1/4 cups sugar
1/2 cups butter, melted and cooled
grated zest of 2 oranges
1/2 cup freshly squeezed orange juice
1 1/2 tbsp white or cider vinegar
1 tbsp vanilla extract
3/4 cup dried cranberries
1/2 cup pistachios, chopped (unsalted if possible)

Method:
Preheat oven to 300 F. Grease a 13 x 9 inch metal baking pan and line with parchment paper. In a bowl, sift together flour and baking powder. Set aside. In another large bowl, beat eggs and sugar until light and foamy (triple volume). Beat in butter. Stir in orange zest, orange juice, vinegar, and vanilla. Stir in flour mixture. Stir in cranberries and pistachios. Pour into prepared pan and smooth top. Bake for 30 - 35 minutes or until golden and toothpick inserted in the center comes out clean. Remove from the oven, leaving oven on and let cool in pan on a rack for about 15 minutes.









Turn out onto a cutting board or parchment covered counter/table. Trim off the edges and cut dough into 24 pieces. Place cut side down on the baking sheets lined with parchment paper.









Bake for 20 to 25 minutes, turning once, until golden brown. Turn off the oven but leave the biscotti in the oven for at least 1 hour or until very dry and crisp. (24 biscotti).