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Pistachio Cranberry Biscotti

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“Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty”
READY IN:
1hr
SERVES:
60
UNITS:
US

Ingredients Nutrition

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.

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