Pistachio Cranberry Biscotti

• 1 1/2 cups dried cranberries
• 2 tablespoons orange juice
• 1/3 cup butter, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup pistachios, shelled
• 4 teaspoons lemon peel, grated
• Icing
• 1 cup confectioners' sugar
• 1 teaspoon lemon peel, grated
• 1 -2 tablespoon nonfat milk

1. Place cranberries in a bowl and sprinkle with the orange juice.
2. In a large mixing bowl, cream the butter and sugar.
3. Add the eggs, one at a time, beating after each.
4. Beat in the vanilla.
5. Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
6. Stir in the pistachios and lemon peel.
7. Drain the cranberries and stir in to the dough.
8. On a lightly floured surface, divide the dough into thirds.
9. Shape each piece in to a 12 inch by 2 inch log.
10. Place on a baking sheet covered with cooking spray.
11. Bake at 350u0b0F for 20-25 minutes.
12. Cool for 5 minutes.
13. Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
14. Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
15. Remove to wire racks to cool.
16. For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
17. Drizzle over biscotti, and store in an airtight container.

cranberries, orange juice, butter, sugar, eggs, vanilla, flour, baking powder, salt, pistachios, lemon peel, icing, sugar, lemon peel, nonfat milk

Taken from www.food.com/recipe/pistachio-cranberry-biscotti-152414 (may not work)