Super Thin Cranberry Pistachio Italian Biscotti

Step 1

Soak the cranberries in water for about 10 minutes. Drain and pat dry with paper towels. Set aside.

Step 2

Preheat oven to 350°F/175°C. Position rack in the center.

Step 3

Line a baking sheet or loaf pans with parchment paper.

Step 4

In a medium bowl, sift flour. Add the pinch of salt and the orange zest. Combine and then set aside.

Step 5

In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment, beat the yolks.

Step 6

Gradually add the sugar. Whisk together for 2-3 minutes. Scrape down the sides of the bowl.

Step 7

Add vanilla extract.

Step 8

Switch to the paddle attachment. At low speed, add flour to the egg mixture and incorporate. The mixture will look like bread crumbs. Once again, make sure to scrape down the sides of the bowl.

Step 9

With a wooden spoon, incorporate the pistachios and cranberries. Set aside.

Step 10

In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they reach the stiff peak stage.

Step 11

Fold the egg whites in the flour and nut mixture.

Step 12

Divide dough into thirds. Place each third on the cookie sheet; with damp hands, shape into a log. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)

Step 13

Bake for approximately 15 - 20 minutes or until firm to the touch (it will take a few minutes longer in the loaf pans).

Step 14

Remove from oven, wrap in clean dish towels and allow to cool down.

Step 15

Once cool, transfer loaves to cutting board.

Step 16

Using a very sharp or serrated knife, slice cookies as thin as possible, one-sixteenth of an inch is ideal.

Step 17

Place slices flat on the baking sheets and bake for about 10-15 minutes (the longer they stay in the oven, the crispier they get). Flip the biscotti over halfway through the bake time.

Step 18

They can be stored in any container at room temperature for up to 2 weeks.