Holiday Biscotti

 
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  2               cups  all-purpose flour

  1 1/2         teaspoons  baking powder

 3/4            cup  sugar

 1/2            cup  unsalted butter -- (1 stick) room         temperature

 1               teaspoon  grated lemon zest

 1/4            teaspoon  salt

 2               large  eggs

 3/4            cup  pistachios -- coarsely chopped

 2/3            cup  dried cranberries

                       

Preheat the oven to 350 degrees F.


Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.


Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.


Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

 The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.