cranberry pistachio biscotti

These are my mom's favorites. The add-in's give this biscotti and nice, chewy texture.

Cranberry Pistachio Biscotti
From Bon Appetit, December 2003

2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 stick butter, room temperature
3/4 c. sugar
2 large eggs
1 1/2 tsp. vanilla
1 c. dried sweetened cranberries
3/4 c. shelled natural pistachios

Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Using an electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs, 1 at a time. Mix in vanilla. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 /4 inches wide) Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to the touch, but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs to cutting board. Using a serrated knife and a gentle sawing motion, cut logs crosswise into generous 1/2 inch thick slices. Place slices, cut side down, on remaining prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks to cool.