After having tried multiple biscotti recipes over the years, this one is hands-down my favorite. The biscotti itself is firm after the second bake (as it should be) but not rock hard and hence, can be indulged as is, which is something I love to do! They are soooooo delicious!!! Enjoy!
Slightly adapted from the Cranberry-Pistachio Biscotti recipe by Martha Stewart
1-1/2 cups dried cranberries
1-1/2 cups boiling water
6 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
2 cups granulated sugar
6 large eggs, room temperature plus 1 large egg, lightly beaten
2 teaspoons vanilla extract
1-1/4 cups pistachio (I used salted), coarsely chopped
Turbinado sugar for sprinkling
1. Steep cranberries in boiling water for about 1 hour. Drain well and set aside until needed.
2. In the meantime, preheat oven to 375F and line two large baking sheets with parchment paper.
3. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Using an electric mixer (with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 6 eggs, one at a time, scraping down sides of bowl as needed. Beat in vanilla extract. Then, add flour mixture and pistachio, and mix on low speed until combined. Finally, mix in cranberries (remember to drain).
4. Turn out dough onto a lightly floured surface; divide in quarters. Shape each piece into a log (you can knead a little and roll it) and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly to about 1/2” thick. Brush beaten egg over surface of the dough and sprinkle with turbinado sugar.
4. Bake for 18 to 20 minutes or until golden brown in color, rotating sheet halfway through (I bake one sheet at a time). Transfer logs on parchment paper to a wire rack to cool slightly, about 15 to 20 minutes. Reduce oven temperature to 300F.
5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2” thick slices. Arrange slices on baking sheet and bake for about 12 to 14 minutes on each side (I like mine looking toasted). Remove biscotti to wire rack and cool completely. Store in an airtight container.