Crunchy twice‑baked biscotti loaded with pistachios and cranberries, topped with a bright lemon glaze.

Scale

2 cups all‑purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup shelled pistachios, roughly chopped

½ cup dried cranberries

1 cup powdered sugar

2–3 tablespoons fresh lemon juice

½ teaspoon lemon zest

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1. Preheat oven to 350°F (175 °C). Line a baking sheet with parchment paper.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, beat sugar and eggs until pale. Add vanilla.

4. Gently fold in dry mix, then pistachios and cranberries.

5. Divide dough, shape into logs, and bake 25 minutes.

6. Cool 10 minutes, slice ½‑inch thick, and bake 8‑10 min per side.

7. Cool completely, then drizzle lemon glaze.

Chill cut biscotti for easier slicing.

Rotate pan halfway through bake.

Store in airtight container for up to 2 weeks.

Freeze for up to 3 months; thaw before serving.