I call this Christmas Biscotti because it has Christmas colors with the green pistachios and red cranberries. Remember my previous post about Biscotti, I just use the same basic recipe but changed a few things. My family will be snacking on these throughout the day as we prepare our Christmas Eve dinner. Buon Natale!

Christmas Biscotti – Pistachio and Cranberry Biscotti
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3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup sugar
3 large eggs
2 teaspoons pure vanilla extract
½ cup dried cranberries or craisins
1/2 cup (2 1/2 ounces) unsalted pistachios, chopped

Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Add dried cranberries and pistachios. Mix quickly until ingredients are well combined.

Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly.

Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.

Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

Yield: about 4 dozen