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Italian Biscotti

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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 10 cookies

Ingredients
  

  • ½ cup salted butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups flour
  • 1 cup pistachios
  • 1 cup dried cranberries
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • zest from 3 lemons

Instructions
 

  • In a large bowl combine the butter and sugar. Then add the eggs and lemon zest.
  • In a separate bowl combine the flour, salt, and baking powder.
  • Slowly add your dry ingredients to your wet ingredients. Mix until combined.
  • Add your pistachios and cranberries. Mix until combined.
  • Line your baking sheet with parchment paper and preheat your oven to 350 degrees. Take your dough and form it into a log on your baking sheet. It should be about 4 inch in width and span the length of your baking sheet.
  • Bake at 350 degrees for 30 minutes.
  • Take your log out and slice it into about 10- 12 cookies that are about ¾ inch thick. Spread them out on your cookie sheet and bake again for 15 minutes.
  • Take them out and serve at room temperature. Enjoy!
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