3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon almond extract
1/2 cup pistachios, finely chopped
1 cup dried cranberries
Spices, pistachios and almonds add to the fruit-laced biscotti.
In a large bowl, combine the flour, sugar, baking powder, cinnamon and allspice. In a separate bowl,
whisk together the eggs and almond extract. Stir the eggs into the dry ingredients and add the nuts and cranberries. Blend well.
With floured hands, divide the dough evenly into 4 loaves and cover with a clean cloth.
On a floured work surface, shape each loaf, one at a time, into a 1 1/2-inch-wide log.
Place the logs on a baking sheet covered with parchment paper.
Bake in a 350°F oven for 30 minutes, until firm. Place the logs on a cooling rack and cool thoroughly.
With a serrated knife, cut the cooled biscotti into 1/2-inch slices. Place the Biscotti, cut side up,
on the baking sheet again. Bake for an additional 15 minutes. Place the baked biscotti on wire racks
to cool. Store in an airtight container.