Cornmeal Biscotti with Cranberries and Pistachios

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add 2 eggs, 1 at a time, beating thoroughly after each addition. Add pistachios, cranberries, and zest and mix on low speed until combined. Add cornmeal, mix again until just combined, and then add reserved flour mixture and continue to mix on low speed just until dough comes together. Turn dough out onto a lightly floured surface and roll into a 12-inch log. Transfer to prepared baking sheet and gently flatten log until it's 1 inch thick. Beat remaining egg, then brush log with beaten egg and sprinkle with raw sugar. Bake until firm to the touch, about 45 minutes. Set aside to cool for 20 minutes, then use a serrated knife to cut loaf into 3/4-inch-thick slices. Arrange slices on 2 large, parchment-paper-lined baking sheets and bake, flipping halfway through, until lightly toasted, about 20 minutes; set aside to cool and harden. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.