Spring Biscotti

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 24
• 1/4 cup butter
• 3/4 cup sugar
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ounces chocolate, chopped
• 1/2 cup dried cranberries
• 1 1/4 cups pistachio nuts

Recipe

• 1 in a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
• 2 mix in eggs and egg one at a time, beating well after each addition.
• 3 sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
• 4 stir in the chocolate, dried cranberries, and pistachios.
• 5 cover, and chill for 30 minutes, or until dough is no longer sticky.
• 6 preheat oven to 325°ff (165°c).
• 7 line a baking sheet with parchment paper.
• 8 turn dough out on a lightly floured surface, and divide into halves.
• 9 form each half into a flattish log about 12 inches long by 3 inches wide.
• 10 arrange logs at least 3 inches apart on baking sheet.
• 11 bake for 30 minutes in preheated oven, or until pale gold.
• 12 allow logs to cool on the baking sheet until cool enough to handle.
• 13 on a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
• 14 arrange on baking sheet.
• 15 bake for an additional 15 minutes, or until golden.
• 16 transfer biscotti to wire racks, and cool completely.
• 17 store in an airtight container at room temperature.