Cranberry Pistachio Biscotti

1 3/4 cups all purpose flour (or flour of your choice)
1 cup whole brown sugar, palm sugar would probably also work well
1 1/2 tsp baking powder
1/2 cup dried cranberries
4 Tbsp cold butter
1 1/2 tsp vanilla extract
1 1/2 cups raw shelled pistachios
2 eggs, lightly beaten

Combine flour, sugar, and baking powder in a bowl. Add butter and vanilla and mix until it resembles coarse cornmeal. Add pistachios and eggs and mix. Add cranberries and mix until dough is evenly moistened.

On a lightly floured surface, divide dough into four equal pieces. Roll into 8 inch logs and transfer to cookie sheets. Press logs and flatten slightly to form biscuits about 1 inch thick and 2 inches wide. Bake at 350ºF for 25 minutes or until golden brown. Remove from oven and cool for 15 – 20 minutes.

Cut logs diagonally at 1/2 inch intervals. Return to baking sheet, cut side down. Bake approximately 7 – 10 more minutes, until cookies start to brown. Transfer to a rack until completely cooled. Leave uncovered to further dry out the biscotti.