Cranberry-Pistachio Biscotti

I have been thinking about what Christmas baking traditions I would like to start in my family. Last Christmas, I didn't do much baking other than some cinnamon rolls and gingerbread people. This year, I haven't done much either (having a newborn slows productivity), but I did manage to make these cranberry-pistachio biscotti from my mom's recipe box. I realized I've found recipe #1 for the Singer Christmas Cookies folder -- they've made the cut!

1-3/4 c. flour

1 c. sugar

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. dried cranberries

1 tsp. vanilla

4 T. butter

1-1/2 c. raw pistachios

2 eggs, beaten

sugar

Mix first four ingredients in food processor. Add cranberries, mix again. Add vanilla and butter in chunks. Mix until cornmeal texture (add a little water if needed). Add nuts and eggs. Fold into mixture 10-15 times. On floured surface, divide dough into four 8" logs. Spray cookie sheet with oil. Place logs on cookie sheet, flattening slightly. Sprinkle with sugar. Bake at 350 degrees Fahrenheit for 25-30 minutes. Set on rack 15-20 minutes to cool. Slice and bake on sides for 7-10 minutes.