Cranberry Pistachio Biscotti

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Parade Magazine
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1/3 cup (about ¼ lb) dried cranberries (available at specialty food stores and some supermarkets)

2½ cup unbleached all-purpose flour

1 cup sugar

½ tsp baking soda

½ tsp double-acting baking powder

½ tsp salt

3 large eggs

1 tsp vanilla

1 cup shelled natural pistachio nuts

An egg wash made by beating together 1 large egg and 1 tsp water

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