Cranberry Pistachio Biscotti

1/2 cup butter, softened
3/4 cup sugar
1 Tbsp. freshly grated orange zest
1/2 tsp. vanilla
2 large eggs
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 oz. white chocolate, coarsely chopped (or about 1/2 cup white chocolate chips)
1/2 cup dried cranberries
1 cup natural shelled pistachios

Preheat oven to 325 degrees F. Lightly grease and flour a large baking sheet.

In a bowl with an electric mixer beat together butter, sugar, orange zest and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift together flour, baking powder and salt in another bowl and add to butter mixture. Beat to combine well. Stir in remaining ingredients. Chill the dough for 30 minutes or until it no longer feels sticky.

Turn dough out onto lightly floured surface and cut in half. Form each piece of dough into a flattish log about 12 inches long and 3 inches wide. Arrange logs 3 inches apart on baking sheet and bake until pale golden, about 30 minutes. Cool logs on baking sheet on a rack for about 5 minutes.

Place each log on a cutting board and cut diagonally into 1/2-inch thick slices. To minimize crumbling, the best way to slice biscotti is with a sharp serrated knife in a sawing motion. Arrange biscotti slices cut-side down on baking sheet and bake 15 minutes, or until golden.

Makes about 48 biscotti
WW PP per biscotti: 2