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Cranberry-Pistachio Biscotti
Cranberry-Pistachio Biscotti
with Orange and Lemon Zest

Cranberry-Pistachio Biscotti


Makes 24 biscotti
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • 2 large eggs
  • 2/3 cup roasted, unsalted pistachios, coarsely chopped
  • 2/3 cup dried cranberries
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Sample step.
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Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Whisk the flour, baking powder, and salt in a medium bowl. In a separate bowl, beat the sugar, butter, lemon and orange zest with an electric mixer. Beat in the eggs one at a time. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 12-15 minutes. Transfer the biscotti to a rack and cool completely.

The biscotti can be stored in an airtight container for up to a week (if they last that long!).

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