CRANBERRY PISTACHIO BISCOTTI

Serves:

3 eggs
3/4 cup sugar
1/2 cup melted butter, cooled
2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped dried cranberries
1/2 cup shelled pistachios

Preheat oven to 350 degrees.
In a large bowl, beat eggs and sugar; gradually add butter and vanilla.
Mix together flour, baking powder, and salt; stir into egg mixture to make soft sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts are evenly distributed.
Turn dough onto a floured surface and press into ball. Divide in half; shape each into 7-inch log. Flatten to 4 inches wide with slightly rounded edges.
Place logs about 4 inches apart on greased large baking sheet. Bake for about 20 minutes or until firm to touch.
Let cool for 10 minutes on baking sheet. Transfer logs to cutting board; with sharp knife, cut on slight diagonal into 3/4 inch slices. Arrange slices upright, about 3/4 inch apart on baking sheet. Reduce oven temperature to 300 degrees.
Bake slices for 20 to 25 minutes, or until firm and dry. Let cool. (may be stored in airtight containers for 4 days.)