Cranberry-Pistachio Cornmeal Biscotti

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Martha Stewart


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1 1/4 cups all-purpose flour

1 1/4 cups yellow cornmeal

1/2 teaspoon baking powder

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

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