Preheat oven to 350 degrees F (180 degrees C).
In a mixing bowl, whisk together the
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
In the bowl of an electric mixer with a paddle attachment, beat the
Granulated Sugar (3/4 cup)
Unsalted Butter (1/2 cup)
Salt (1/4 tsp)
Lemons (1 tsp)
and mix until combined. Add the
, one at a time, until each is fully combined.
Slowly add in the flour mixture and mix until batter forms. Fold in
Dried Cranberries (1 handful)
Pistachios (1 handful)
Lay the batter on a prepared baking sheet lined with parchment paper. Form into two 6-inch logs.
Bake for 25 minutes.
Take out of the oven and let cool for 15 minutes. Using a serrated knife, cut the biscotti at a sharp angle to make biscotti pieces.
Place individual pieces onto baking sheet and bake for another 10-15 minutes, or until golden. Flip halfway through.
Dip in melted chocolate or dunk in coffee. Enjoy!