1/2 c dried cranberries (or cherries)
1/2 c boiling water
3 cups All Purpose Flour, plus more for dusting
2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter (room temperature)
1 cup sugar, plus more for sprinkling
3 large eggs, plus 1 large egg lightly beaten
2 tsp pure vanilla extract
1/2 c (2 1/2 oz) shelled unsalted pistachios, coarsely chopped
Preheat the oven to 375º
Line a large baking sheet with parchment paper
In a small bowl, add cranberries and boiling water. Let stand until plump about 15 minutes. Drain and set aside.
Sift together flour, baking powder, and salt
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed.
beat in vanilla
Add the flour mixture and mix on low speed until combined.
Mixed in drained cranberries and pistachios
Turn out dough onto a lightly floured surface, divide in half.
Shape each piece into a 16 x 2 inch log and transfer to a baking sheet, about 3 inches apart.
With the palm of your hand, flatten logs slightly.
Brush beaten egg over the surface of the dough logs, sprinkle generously with sugar
Bake, rotating sheet halfway through, until logs are slightly firm to the touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce the oven temperature to 300º.
Place logs on a cutting board. Using a serrated knife, cut the 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 the rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.