Pistachio Cranberry Biscotti

By clbrosnan

Ingredients

• 1-1/2 cups dried cranberries
• 2 tbls orange juice
• 1/3 cup butter, softened
• 3 cups sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsps baking paowder
• 1/2 tsp salt
• 1 cup shelled pistachios
• 4 tsp grated lemon peel
• ICING
• 1 cup confectioners sugar
• atsp grated lemon peel
• 1-2 tsps fat free milk

Preparation

Step 1

Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar. add eggs on at the time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough.
On a lightly floured surface divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12-in.x2 in. rectangle. Bake at 350degrees for 20-25 minutes or until golden brown. Cool for 5 minutes.
Transfer to cutting board, with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake 12-25 minutes or until firm, turning once. Remove to wire rack to cool.
Fir icing combine confectioners sugar and lemon peel in a small bowl, stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti . Store in airtight container.