Cranberry Pistachio Biscotti

Cranberries & pistachios are seasonal winter items, and also red and green - perfect for holiday biscotti!  Biscotti means "twice baked" in Italian.  After the first baking the logs will be delicate and crumbly.  Make sure to use a serrated knife and cool for 10 minutes before slicing.

• 2 ¼ c flour 
• 1 ½ tsp baking powder 
•  ½ tsp salt
• 1/3 c butter 
• ¾ c sugar 
• 2 large eggs 
• zest from one lemon
• 1 tsp vanilla 
• 1 c sweetened dried cranberries
• ¾ c shelled pistachios 
• White chocolate melted for dipping 

Heat oven to 325°. Line 2 baking sheets with parchment.

In a medium bowl, combine the flour, baking powder, and salt. In a stand mixer, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla. Add the flour mixture and mix until just blended. Stir in the cranberries and pistachios.

Turn the mixture out onto a lightly floured work surface – it will be a bit sticky. Divide the dough in half and roll each half into a log approximately 1 1/2” in diameter and 15” long.  Flatten each log slightly. Place both logs on one prepared baking sheet. Bake 20-25 minutes until firm to the touch. Remove and cool 10 minutes.

Transfer the logs to a cutting board. With a sharp serrated knife, cut logs into ½” thick slices on a bias. Lay the slices in a single layer on the cut side on the baking sheets. Bake 6-7 minutes until dried on top and golden, then flip and bake 6-7 minutes more. Transfer to wire rack and cool completely.

Melt white chocolate for dipping. Dip 1/3-1/2 of each piece in white chocolate and lay on waxed paper to dry. Store in an airtight container.