1. Place cranberries in a bowl and sprinkle with the orange juice. 2. In a large mixing bowl, cream the butter and sugar. 3. Add the eggs, one at a time, beating after each. 4. Beat in the vanilla. 5. Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture. 6. Stir in the pistachios and lemon peel. 7. Drain the cranberries and stir in to the dough. 8. On a lightly floured surface, divide the dough into thirds. 9. Shape each piece in to a 12 inch by 2 inch log. 10. Place on a baking sheet covered with cooking spray. 11. Bake at 350°F for 20-25 minutes. 12. Cool for 5 minutes. 13. Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle). 14. Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once. 15. Remove to wire racks to cool. 16. For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency. 17. Drizzle over biscotti, and store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
