Crumbly Pistachio Cranberry Biscotti

My family loves italian biscuits and these are always available around our house during the holidays.....we love the crumbly texture of the italian biscotti and these are great to dunk in any warm beverage like coffee or hot chocolate during the winter  time as it is cold outside.......oh.....these are my mum's favourite as she can dip them in her coffee in the morning and make them softer before she eats them......nothing beats a cup of warm coffee and some biscotti for afternoon tea time.....the pistachios are green and the dried cranberries are red and it is festive christmas colours....in one cookie......

Crumbly Pistachio Cranberry Biscotti
Ingredients : 
2 cups unbleached plain flour 
1 1/2 tsp baking powder 
1/4 tsp salt 
1/3 cup granulated sugar 
1/3 cup brown sugar 
2 eggs 
2 tbsps butter , softened 
1 1/2 tbsp grated lemon zest 
1 tbsp lemon juice 
1 tsp vanilla extract 
1/2 cup dried cranberries 
1/2 cup pistachios 


Method : 
Preheat the oven to 350F / 180C.
Beat the softened butter and the sugar together till light and fluffy. Add the eggs one at a time , while beating on low speed. Gradually add the flour , baking powder,vanilla extract, pistachios and dried cranberries and lemon zest. Beat till combined. Do not overmix. Divide into 2  pieces and roll each piece into a log about 2 inches wideand 10 inches long. Place the logs in the middle of the parchment lined baking sheet and bake in the middle rack of the oven for 20 minutes. Remove and cool on wire rack for about 15 minutes.Reduce the oven temperature to 275F and cut the loaf crosswise on a diagonal into 10 slices each. Place the slices on the baking sheet and bake for another 8 minutes till biscotti are golden and crispy and crumbly. Cool to room temperature and store them in an air tight container for a week.