Ingredients
- Ingredients shopping list
- 2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 3/4 cup sugar shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1 teaspoon grated lemon zest shopping list
- 1/4 teaspoon salt shopping list
- 2 large eggs shopping list
- 3/4 cup pistachios, coarsely chopped shopping list
- 2/3 cup dried cranberries shopping list
- 3/4 cups pecan nuts chopped shopping list
How to make it
- 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. and pecans
- 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.
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