Cranberry-Pistachio Biscotti

Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.

In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes.

Add eggs, one a time, and blend until smooth.

Add vanilla, flour, baking powder and salt. Mix until just blended.

Stir in cranberries and pistachios by hand.

Preheat the oven to 325°F. Divide dough in half.

On a lightly floured surface, knead dough a few times, then shape into two long, slightly flattened, logs, about 2 inches wide and 12 to 14 inches long.

Place both on a non-stick baking sheet a few inches apart. Bake until just beginning to brown, about 25 minutes.

Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices.

Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.