Instructions

1. Preheat oven to 350° F.
2. Combine the flour, baking powder, and salt in a medium bowl and set aside. To make the Holiday Pepper Blend, combine the black peppercorns, white peppercorns and allspice in a small bowl. After removing the amount needed for the biscotti, the rest can be stored in a jar. This blend will keep for at least 6 months.
3. In the bowl of an electric mixer, beat the butter and sugar together until smooth. Continue beating and add the eggs, one at a time, until incorporated. Mix in the orange zest.
4. Add the flour mixture one cup at a time, beating on low until it is just incorporated. Fold in the cranberries and pistachios.
5. Remove the dough from the mixer bowl and divide in half. Form each half into a log approximately 2" across. Lay the logs on a parchment lined baking sheet and flatten slightly so that they are domed on top and flat on the bottom- like a biscotti!
6. Brush each log with egg white and sprinkle liberally with the coarse ground Holiday Pepper Blend.
7. Bake 15-20 minutes until the logs are just golden and firm to the touch. Remove the pan from the oven and allow to cool 20-30 minutes.
8. Reduce oven temperature to 300° F.
9. Using a thin-bladed and/or serrated knife, cut the logs into ½-inch-thick slices. They tend to be crumbly so let the weight of the knife do some of the work. Draw the blade slowly and evenly, holding the log together as you cut.
10. Arrange the biscotti in a single layer on the baking sheet and return them to the oven. Bake an additional 10-12 minutes per side until they are crisp and dry.
11. Get them while they're hot or store in an airtight container.