Cranberry & Orange Pistachio Biscotti

Few things are more satisfying than dunking a cookie. And these biscotti were made for it.

• 3/4 cup whole, unsalted, shelled pistachios
• 1/2 cup white sugar
• 3 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dried cranberries
• 1 tbsp finely grated orange zest
• 3 large eggs, lightly beaten
• 1 egg white, lightly beaten
• 1/4 cup corn syrup
• 1 tbsp orange juice

Preheat your oven to 325˚F, and line a large baking sheet with parchment paper. Next, coarsely chop a third of the pistachios, and coarsely grind the remainder in a blender.

To a large bowl, add the nuts, sugar, flour, soda, salt, cranberries and zest. Mix with a wooden spoon, and then add the 3 large eggs and all but 1tsp of the egg white. Next, add the corn syrup and orange juice, and mix until a stiff dough forms. Flour your hands, and roll the dough into 3 logs, each 6 inches long. Flatten the logs to a 1 1/2 inch thickness, place them on a parchment-lined baking tray and brush the tops with the reserved egg white. Bake in the upper third of the preheated oven for 25 minutes.

Remove the logs to a rack, and let them cool for 10 minutes. Using a serrated knife, cut the logs into diagonal 1/2-inch-thick slices. Return them to the baking sheet, and bake them for 5 to 10 minutes per side. Cool them on a rack, and store them in an airtight container.