Tea time : Cranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti

Ingredients:

2 cups all purpose flour

1 1/2 tsp baking powder

3/4 cup sugar

1/2 cup unsalted butter (room temperature)

1 tsp grated lemon zest

1/4 tsp salt

2 large eggs

3/4 cup coarsely chopped pistachios

2/3 cup dried cranberries

Method:

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat until just blended. Stir in pistachios and cranberries.

Form the dough into a long wide log on the prepared baking sheet. Bake until golden, about 40 minutes. Cool for 30 minutes.

Place log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the bicotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Cool and store in an airtight container. Enjoy!!