Step 1

Preheat the oven to 350°F (175°C). Line a baking sheet with a parchment paper or silicone mat.

Step 2

To make the dough: In a food processor, pulse the cranberries a few times until fine crumbs. And coarsely chop the pistachios.

Step 3

In a mixing bowl with a paddle attachment, or using an electric hand- mixer, beat the butter and sugar until fluffy, 2 minutes.

Step 4

Add eggs and vanilla extract and mix until well combined, another 2 or so minutes.

Step 5

Stir in flour, baking soda and salt and mix just until well combined. The dough will be pretty sticky at this point, but don't worry, it's totally normal.

Step 6

Add cranberries and pistachios.

Step 7

To shape and bake the cookies: Sprinkle some flour on the prepared baking sheet. Transfer the dough onto the floured baking sheet using a silicone spatula. Form into about 11×3.5inch (28x9cm) log. Since the dough is quite sticky, flour your hands too.

Step 8

Alternatively, you can divide the dough into 2 parts and form 2 narrower logs to make mini biscotti.

Step 9

Bake for 30-35 minutes. Remove from oven and cool slightly.

Step 10

Then while the biscotti log is still warm, cut it into 3/4-inch wide strips, using a serrated knife. Place them back on the baking sheet and bake for 10 minutes. For extra crunch, flip them and bake for another 10 minutes.

Step 11

To decorate (optional): If desired, melt white chocolate in a double boiler or microwave until smooth, stirring frequently. Transfer the melted chocolate to the pastry bag with small round tip (I used Wilton #7), or zip-lock bag with small hole cut in the corner, and drizzle over the biscotti.