Holiday Biscotti

This is my second year baking up these Holiday Biscotti's as part of my holiday baking. I've used the base recipe numerous times to make a mix match of flavors. I personally prefer the butter-based biscotti because I didn't like the 1 dry biscotti that I've eaten at a cafe. There's no point in creating a general bias because of ONE little experience, therefore, it's my mission to try at least one butter-less biscotti recipe before I quit baking as a hobby. Plus everyone's always on a diet, so I can say - this one doesn't have any butter! :) Wanna please all those loved ones in our lives! I made two batches this time since these are sooo good! Don't make the same mistake twice - do not leave out 1/2 tsp baking powder on accident, messing up is never allowed!

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Holiday Biscotti
2 cups AP flour
1 1/2 tsp baking powder
1/4 tsp salt

1/2 cup, 1 stick of butter, room temperature
3/4 cup sugar
1 tsp lemon zest
2 large eggs

3/4 cup pistachios, chopped
2/3 cup dried cranberries, chopped

Melted white chocolate for drizzling, optional

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper.
• Whisk the flour, baking powder & salt in a medium bowl to blend.
• Using an electric mixer, beat the sugar, butter, lemon zest, until light & blended.
  
• Beat in the eggs 1 at a time.
  
• Add the flour mixture & beat just until blended.
• Fold in the pistachio nuts & dried cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes.
  
• Cool for at least 1 - 2 hours. (I like to cool overnight.)
  
• 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.
  
• Once slightly cooled, transfer the biscotti to a rack & cool completely.
• Optional: Stir the white chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Drizzle over biscotti or dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. 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.
• Makes about 2 dozen cookies.