Cranberry-Pistachio Biscotti

Adapted from Giada DeLairentiis

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, at 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
• 6 ounces semi-sweet chocolate chips

Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Measure the flour and baking powder into a medium bow land whisk to blend. Using an electric mixer, beat together 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 mix until just blended. Stir in the pistachios and cranberries.

Form the dough into a log, approximately 13-inches long and 3-inches wide on the prepared baking sheet. There is no need to obsess over the size of the log, but know that its size will impact the cooking time. Bake until light golden, about 40 minutes. Cool for 30 minutes. Don't cool longer or the cookies will be brittle and crumble when sliced.

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.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Place the biscotti on racks over parchment or waxed paper. Using a spoon, drizzle the chocolate over the biscotti. Refrigerate until the chocolate is firm, about 35 minutes.

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.