Pistachio Cranberry Biscotti *****

By Nilson

Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty

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

Preparation

Step 1

Directions:

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

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

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

4 Beat in the vanilla.

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

6 Stir in the pistachios and lemon peel.

7 Drain the cranberries and stir in to the dough.

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

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

10 Place on a baking sheet covered with cooking spray.

11 Bake at 350°F for 20-25 minutes.

12 Cool for 5 minutes.

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

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

15 Remove to wire racks to cool.

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 Drizzle over biscotti, and store in an airtight container.