50g dried cranberries
50g unsalted pistachios, shelled
50g unsalted butter, room temperature, diced
3 large eggs, divided
1 tsp almond extract
340g plain flour
1 tsp baking powder
¼ tsp salt
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