Makes 20 portions
155g caster sugar
260g plain flour
1 1/2 teaspoons baking powder
1/2 lemon zest
In a mixing bowl, cream the butter and sugar until smooth.
Add the eggs, one at a time.
Next add the sieved four and baking powder and mix until combined.
To this add the lemon zest, cranberries and pistachios and mix until evenly distributed.
Roll this dough into a long log (roughly 13 inches by 3 inches) and place on your lined baking tray.
Brush with egg-wash (mixture of whole egg and milk) and sprinkle with some caster sugar and place in a preheated oven set at 180C (160C fan / 350F/ Gas 4) and bake for 35-40 minutes until golden brown and firm.
Once baked, remove and allow to cool.
Once cold, using a sharp serrated knife cut 20 slices and place back on the baking tray and return to the oven for 10 minutes until there lightly golden brown.
The biscotti can be served like this or you can also dip them in melted chocolate.