Pistachio Cranberry Biscotti

Recipe by MsBindy




  • Place cranberries in a bowl and sprinkle with the orange juice.
  • In a large mixing bowl, cream the butter and sugar.
  • Add the eggs, one at a time, beating after each.
  • Beat in the vanilla.
  • Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
  • Stir in the pistachios and lemon peel.
  • Drain the cranberries and stir in to the dough.
  • On a lightly floured surface, divide the dough into thirds.
  • Shape each piece in to a 12 inch by 2 inch log.
  • Place on a baking sheet covered with cooking spray.
  • Bake at 350°F for 20-25 minutes.
  • Cool for 5 minutes.
  • Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
  • Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
  • Remove to wire racks to cool.
  • For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
  • Drizzle over biscotti, and store in an airtight container.