6 Tbsp. unsalted butter, softened
¾ cup of sugar
2 large eggs
1 Tbsp. grated orange rind
1 ½ tsp orange extract
2 ¼ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp salt
1 cup orange-flavored sweetened dried cranberries
¾ cup shelled natural salted pistachio nuts, chopped
Beat butter and sugar in large bowl at medium speed with an electric mixer until light and fluffy. Add eggs, beating well; beat in orange rind and extract.
Combine flour, baking powder and salt; add to butter mixture, beating at a low speed until blended. Stir in cranberries and pistachios.
Divide dough in half. Using lightly floured hands, shape each portion into a 14”x2” log. Place both logs 3” apart on a large baking sheet lined with parchment paper.
Bake at 325 degrees for 28 minutes or until firm to the touch. Cool logs on baking sheet ten minutes
Cut each log into ½”-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down on baking sheet. Bake 9 minutes; turn cookies over. And bake 13 more minutes. Transfer biscotti to wire racks to cool completely.
Yield 1 ½ dozen
(Note: Biscotti was crumbly…reduce initial baking by 5 minutes)