Ingredients
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1 1/2 cups dried cranberries
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2 tablespoons orange juice
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1/3 cup butter, softened
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2/3 cup sugar
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2 eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup pistachios, shelled
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4 teaspoons lemon peel, grated
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1 cup confectioners' sugar
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1 teaspoon lemon peel, grated
Instructions
- 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.