Pistachio-Cranberry Biscotti

Prep: 28 min.; Cook: 49 min.; Other: 10 min.

Gift idea

Yield: 1 1/2 dozen

Ingredients

• 6  tablespoons  unsalted butter, softened
• 3/4  cup  sugar
• 2  large eggs
• 1  tablespoon  grated orange rind
• 1 1/2  teaspoons  orange extract
• 2 1/4  cups  all-purpose flour
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  salt
• 1  cup  orange-flavored sweetened dried cranberries
• 3/4  cup  shelled natural salted pistachio nuts, chopped

Preparation

Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.

Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. Stir in cranberries and pistachios.

Divide dough in half. Using lightly floured hands, shape each portion into a 14" x 2" log. Place both logs 3" apart on a large baking sheet lined with parchment paper.

Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.

Cut each log into 1/2"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. Transfer biscotti to wire racks to cool completely.