Pistachio Cranberry Biscotti

1 1/2 cups dried cranberries
2 tablespoons orange juice
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pistachios, shelled
4 teaspoons lemon peel, grated
Icing
1 cup confectioners' sugar
1 teaspoon lemon peel, grated
1-2 tablespoon nonfat milk

Place cranberries in a bowl and sprinkle with the orange juice.
In a large mixing bowl, cream the butter and sugar.
Add the eggs, one at a time, beating after each.
Beat in the vanilla.
Combine the flour, baking powder and salt; gradually mising in to the creamed mixture.
Stir in the pistachios and lemon peel.
Drain the cranberries and stir in to the dough.
On a lighly floured surface, divide the dough into thirds.
Shape each piece in to a 12 inch by 2 inch log.
Place on a baking sheet covered with cooking spray.
Bake at 350 F fro 20-25 minutes.
Cool for 5 minutes.
Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
Remove to wire racks to cool.