Cranberry Pistachio Biscotti

Directions

• Preheat oven to 300°F. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the melted butter, sugar, orange zest, vanilla extract, and eggs until well combined.
• In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet ingredients and mix until just combined.
• Gently fold in the chopped pistachios and dried cranberries until evenly distributed.
• Divide the dough into two equal portions and shape each into a log, about 12 inches long and 3 inches wide, on a lined baking sheet. Bake for 30 minutes or until lightly golden.
• Let the logs cool for a few minutes, then slice them into ½-inch thick pieces. Return the slices to the oven for another 25-30 minutes, turning biscotti halfway through.
• Remove from the oven and let cool; store in an airtight container. They can be stored at room temperature in an airtight container for up to two weeks. If you want them to last longer, you can store them in the refrigerator for up to a month or even freeze them for up to three months.