Crunchy biscotti with tart cranberries, pistachios, and creamy white chocolate, ideal for dipping or gifting.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Add-Ins
09 - 3/4 cup shelled pistachios, roughly chopped
10 - 2/3 cup dried cranberries
11 - 3/4 cup white chocolate chips or chopped white chocolate, divided
# Directions:
01 - Preheat the oven to 350°F and line a large baking sheet with parchment paper.
02 - Whisk together the all-purpose flour, baking powder, and fine sea salt in a medium bowl; set aside.
03 - In a large bowl, whisk granulated sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Stir the dry ingredient mixture into the wet until just combined, taking care not to overmix.
05 - Fold in the chopped pistachios, dried cranberries, and 1/2 cup of the white chocolate chips.
06 - Divide the dough in half; shape each portion into a 10-inch long and 2.5-inch wide log on the prepared baking sheet, flattening the tops slightly.
07 - Bake for 23 to 25 minutes until lightly golden and firm; remove from the oven and cool on the sheet for 10 minutes.
08 - Lower the oven temperature to 300°F in preparation for the second bake.
09 - Using a sharp serrated knife, cut the logs diagonally into approximately 3/4-inch thick slices; arrange the slices cut side down on the baking sheet.
10 - Bake for 10 minutes, flip each biscotti, then bake an additional 8 to 10 minutes until crisp and golden; transfer to a wire rack and cool completely.
11 - Melt the remaining 1/4 cup white chocolate and drizzle over the cooled biscotti; allow the drizzle to set before serving or storing.
