Cranberry Pistachio Biscotti

 

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup shelled pistachios
• 2/3 cup dried cranberries

Instructions:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and baking powder.
3. In a large bowl, beat sugar, butter, lemon zest, and salt until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add flour mixture, beating until just blended.
6. Stir in pistachios and cranberries.
7. Divide dough in half. With floured hands, shape each half into a 2 1/2-inch-wide, 9 1/2-inch-long log.
8. Place logs on prepared baking sheet, spacing apart.
9. Bake logs for 25 minutes. Logs will spread.
10. Reduce oven temperature to 300°F. Bake logs until golden brown, about 30 minutes longer.
11. Cool logs completely on sheet on rack.
12. Transfer logs to work surface; discard parchment paper.
13. Using a serrated knife, cut logs crosswise into generous 1/2-inch-thick slices.
14. Place slices, cut side down, on same sheet. Bake 12 minutes.
15. Turn biscotti over; bake until just beginning to color, about 8 minutes.
16. Transfer biscotti to rack and cool.

Enjoy your delicious Cranberry Pistachio Biscotti!