Crunchy Crunch!

I chanced upon dried cranberries some time ago, bought a pack and it was sitting in the cupboard. Since I was making muffin, I decided to make some cranberries pistachios biscotti. I love the crunchiness in biscotti plus dunking them into a hot cup of coffee just makes my morning.

Ingredients:
Sugar 180g
Salt a pinch
Cake Flour 280g /sifted
Baking powder 10g /sifted
Pistachios 125g
Cranberries 125g
Large Eggs 2
Egg Yolk 1
Water 20ml

Method
Combine sugar, salt, flour, baking powder, pistaschios and cranberries in a mixing bowl.
In another bowl, combine water, eggs and egg yolk, then pour mixture into mixing bowl to form a dough.
Using flour hands, work the dough to form a long flat roll, place on a tray and cover with plastic wrap and chilled it for 2 hours.
Roll chilled dough out into a long flat roll, about 30x10x3 cm
Preheat oven to 200^C
Place chill dough on a lined tray and bake for 20 mins. Cool on a wire rack.
Slice dough thinly into 0.3cm, on the diagonal and place on a line tray.
Lower oven temperature to 180^C and bake for another 10 minutes until dry and crip.

Makes 20-30 biscotti slices