Prep Time
28 Mins
Cook Time
49 Mins
Other Time
10 Mins
Yield
1 1/2 dozen

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Christmas with Southern Living 2007

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