Pistachio Cranberry Biscotti

Ingredients

• 1 1/2 cups dried cranberries
• 2 tablespoons orange juice
• 1/3 cup butter, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup pistachios, shelled
• 4 teaspoons lemon peel, grated

Icing

• 1 cup confectioners' sugar
• 1 teaspoon lemon peel, grated
• 1-2 tablespoon nonfat milk

Directions

1. 1

   Place cranberries in a bowl and sprinkle with the orange juice.

2. 2

   In a large mixing bowl, cream the butter and sugar.

3. 3

   Add the eggs, one at a time, beating after each.

4. 4

   Beat in the vanilla.

5. 5

   Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.

6. 6

   Stir in the pistachios and lemon peel.

7. 7

   Drain the cranberries and stir in to the dough.

8. 8

   On a lightly floured surface, divide the dough into thirds.

9. 9

   Shape each piece in to a 12 inch by 2 inch log.

10. 10

    Place on a baking sheet covered with cooking spray.

11. 11

    Bake at 350°F for 20-25 minutes.

12. 12

    Cool for 5 minutes.

13. 13

    Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).

14. 14

    Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.

15. 15

    Remove to wire racks to cool.

16. 16

    For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.

17. 17

    Drizzle over biscotti, and store in an airtight container.