MY HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS

Steps:

• Directions Preheat oven to 325°F. Line 2 large baking sheet with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in orange peel and 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 10 to 12-inch-long log (roughly 2 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, about 28 to 30 minutes. Let logs cool on baking sheet for at least one hour. Preheat oven again to 325 degrees F. Carefully transfer logs still on parchment to cutting board. Using a very sharp non-serrated knife, slice logs crosswise (and slightly diagonal) into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on prepared sheets*. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool. *Can be baked on edges to retain green pistachio color for 20 minutes, otherwise follow instructions to bake on sliced sides. Optional Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)