Ingredients
Method
Prepare the Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the sugar and softened butter until light and fluffy.
- Beat in the eggs, lemon zest, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios and dried cranberries if using.
Shape and Bake
- Divide the dough in half and shape each half into a log about 12 inches long on the prepared baking sheet.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool for 10 minutes before slicing into 1-inch thick pieces.
- Place the sliced biscotti back on the baking sheet and bake for an additional 10-15 minutes until crisp.
- Allow to cool completely before serving.
Nutrition
Notes
Store biscotti in an airtight container for up to two weeks.