Cranberry Pistachio Cornmeal Biscotti

1-1/4 cups all purpose flour
1-1/4 cups yellow cornmeal
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 tablespoon finely grated lemon zest
1 cup dried cranberries
1 cup chopped pistachios

1. Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder and salt.

2. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time until well combined. Reduce speed to low. Add flour mixture all at once, mix until just combined. Add lemon zest, cranberries, and pistachios, and mix until combined.

3. Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 ½ inches. Bake until firm, lightly browned and slightly cracked on top, 30 to 35 minutes. Let cool on a wire rack about 15 minutes.

4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into ½ inch thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies rotating sheet half way through until they begin to brown at edges, 15-to-18 minutes. Let cool on sheet on a wire rack. Cookies can be stored in an air tight container at room temperature up to two weeks.