-3/4 cup granulated sugar
-1/2 cup butter, melted and cooled
-3 tsp vanilla extract
-2 ½ cups all-purpose flour
-1/2 cup ground almonds
-3 tsp baking powder
-1/2 tsp salt
-zest of 2 limes
-1 cup dried cranberries
-1 cup shelled pistachios
Fig.2. The correct size, 3" wide by 12" long. Don't forget to round out the edges.
-In a large bowl or mixer, beat eggs; gradually beat in sugar, butter and vanilla.
-In a separate bowl, mix flour, ground almonds, baking powder, salt and lime zest.
-Add the flour mixture to the egg mixture and combine to form soft, sticky dough.
-Fold in the cranberries and pistachios and turn dough onto a lightly floured surface.
-With floured hands form into a ball.
-Divide dough in half and shape into logs 3 inches wide by 12 inches long with rounded edges.(see fig.2.)
-Place logs on large greased baking sheet at least 4 inches apart.
-Bake in a 350F preheated oven for 20 minutes or until slightly firm.
-Remove from the oven and let cool for 10 minutes.
-On a cutting board, cut the biscotti on a diagonal into ¾ inch slices using a very sharp knife.
-Place biscotti upright on baking sheet and continue baking for 20 to 25 minutes at 300F.
These biscotti will keep in an airtight container for up to a week. They can also be frozen for several months.