Christmas Biscotti

By Demi

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 tsp grated orange zest
• 2 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1 cup dried cranberries
• 2/3 cup raw pistachio nuts

Preparation

Step 1

Preheat oven to 350F.

In a bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla extract and orange zest until blended. In another bowl, stir together flour, baking powder, cloves and salt. Add to butter mixture and mix well. Stir in cranberries and nuts. Butter and flour a baking sheet. Divide dough in half and place on sheet. Form each piece into a log 1/2" high, 1 1/2" wide, and 12 inches long. Bake for 25-30 minutes or until lightly browned. Transfer to a cuting board and let cool six to eight minutes. Reduce oven temp to 325F. Slice logs on the diagnol into 2/8" thick strips. Place cookies upright on sheet and bake 15 minutes longer to dry. Transfer to racks and cool.