recipe from joythebaker.com

      adapted from the Gourmet Cookbook

1 1/3 cup dried cranberries

1 1/2 cups unbleached all-purpose flour

scant 1 cup sugar

2 Tablespoons honey 

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

1 teaspoon vanilla

1 cup shelled, salted natural pistachios (not dyed red)

1 large egg beaten with one teaspoon of water, for an egg wash

Soak cranberries in boiling water to cover in a small bowl until softened, about 10 minutes.  Drain, then pat them dry with a paper towel.

Put a rack in the middle of oven and preheat oven to 325 degrees F.  Butter and flour a large baking sheet, knocking off excess flour.

Whisk flour, sugar, baking soda, baking powder and salt in a large bowl.  Add eggs, vanilla and honey and mix with an electric mixer at medium speed until dough forms.  Add cranberries ad pistachios and mix at low speed. 

Turn dough out onto a well-floured surface and knead several times.  Halve dough.  Using floured hands, form each half into a slightly flattened 13-by-2-inch log on baking sheet, spacing logs about 3 inches apart.  Brush logs with egg wash.  

Bake until golden 25 to 30 minutes.  Cool logs on baking sheet on a rack for 10 minutes.  (Leave oven on.)

Transfer logs to a cutting board.  With a serrated knife, cut diagonally into 1/2-inch thick slices.  Arrange slices, cut side down in one layer on a baking sheet (it's fine if slices touch each other).  Bake, turning once, until golden and crisp, 20-25 minutes.  Transfer biscotti to racks to cool.