Ingredients
1-1/2 cups dried cranberries2 tablespoons orange juice1/3 cup butter, softened2/3 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup shelled pistachios4 teaspoons grated lemon zestICING:1 cup confectioners’ sugar1 teaspoon grated lemon zest1 to 2 tablespoons fat-free milk
Preparation
Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough.
On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool.
For icing, combine confectioners’ sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.
