Ingredients:

Yield: Makes about 60 cookies

1/2-cup whole shelled pistachios
1-1/2 cups all-purpose flour, plus more for dusting baking sheet
1 tsp. baking soda
1/2-cup packed light brown sugar
1/3-cup dried cranberries
2 Tbs. crystallized ginger, finely chopped (optional)
3 large eggs, separated
1 tsp. vanilla extract
1-1/2 tsp. finely grated orange rind
pinch salt

Directions:

1. Preheat oven to 350 degrees F.
   
2. Place the pistachios on a baking sheet and toast until fragrant (about 15 minutes).
3. Cool completely and coarsely chop.
   
4. Increase the oven heat to 375 degrees F.
   
5. Lightly grease or butter a baking sheet and dust with flour, tapping out the excess.
   
6. In a large bowl, sift together the flour, baking soda and salt.
   
7. Add the sugar, chopped nuts, cranberries and crystallized ginger, if using. Stir to combine.
   
8. In a small bowl, beat together 3 egg yolks and 2 egg whites with an electric mixer, reserving the third white. Stir in vanilla and orange rind.
   
9. Pour the egg mixture into the flour mixture and mix together with the electric mixer on low speed until just combined. The dough will be stiff.
   
10. Turn the dough out onto a lightly floured work surface and divide into thirds.
    
11. Shape the dough into three 18 inch long, 1/2-inch thick logs.
    
12. Arrange the logs on the prepared baking sheet several inches apart and brush lightly with the reserved egg white.
    
13. Bake for 20 minutes.
    
14. Remove from oven and let cool slightly on the baking sheet.
    
15. Reduce the oven heat to 225 degrees F.
    
16. While still warm, cut the logs into diagonal slices about 1/2-inch wide.
    
17. Lay the slices cut-side down on the baking sheet and return them to the oven.
    
18. Bake until crisp and brown (20-30 minutes). The biscotti will keep in an airtight container for 1-2 weeks.

Chef's Note: You can substitute whole unblanched almonds for the pistachios, if you like.

Resource

Andrea Immer, Master Sommelier
www.andreaimmer.com