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Ingredients 50g dried cranberries 50g unsalted pistachios, shelled 170g sugar 50g unsalted butter, room temperature, diced 3 large eggs, divided 1 tsp almond extract 340g plain flour 1 tsp baking powder ¼ tsp salt Method Preheat oven to 175'c. Line a baking sheet with baking paper. Place cranberries into mixing bowl and chop 7 sec/speed 7, scrape down sides of mixing bowl with spatula. Add pistachios and chop 2 sec/speed 7. Transfer to a bowl and set aside. Place sugar and butter into mixing bowl and whip 1 min/speed 3.5. Scrape down sides of mixing bowl with spatula. Add 2 eggs and almond extract and mix 1 min/speed 3.5. Add flour, reserved chopped cranberry-pistachio mixture, baking powder and salt and mix 1 min 30 sec/reverse/speed 1. Transfer dough to prepared baking sheet and shape into a log (approx. 13 in. x 3 in.). In a small bowl whisk 1 egg. Brush top and sides of log with whisked egg and bake for 30-35 minutes. Remove tray from oven and let cool 1 hour. Meanwhile reduce oven temperature to 150'c. Cut dough into ½ inch slices with a bread knife. Place onto baking sheet, cut side up, and bake for 15 minutes. Flip biscotti over and bake a further 15 minutes. Allow to cool completely before serving. Adapted from the original recipe https://cookidoo.com.au/recipes/recipe/en-AU/r421825 
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