Cranberry Pistachio Biscotti

I enjoy making biscotti, homemade always tastes better with a big cup of coffee!  They may be a little time consuming, but are actually easy to make.

Here is a festive looking biscotti drizzled in white and dark chocolate.  It is one of the most amazing smelling biscotti I've made...and that is saying alot because I LOVE my  chocolate dipped chocolate-cherry biscotti!

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest (do NOT leave this out, it makes the biscotti taste DELICIOUS and smell intoxicating!)
• 1/4 teaspoon salt 
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 1 bar white chocolate, melted
• 1 bar dark chocolate, melted

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. Whisk the flour and baking powder in a medium bowl to blend.
4. Beat the sugar, butter together until creamed.
5. Add the lemon zest, and salt.
6. Beat in the eggs 1 at a time.
7. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
8. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30-40 minutes. Cool for 15-20 minutes (until you can comfortable touch it)
9. 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.
10. 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.
11. Drizzle the melted chocolate over the biscotti.  Don't try to make a pattern, just let the chocolate drip as it may-it looks better!
12. Let the chocolate harden for about an hour before serving.

*These can be stored in an airtight container up to 4 days, or put carefully in a large tupperware or resealable bag in the freezer for months!