Dried Cranberry, Pistachio & White Chocolate Biscotti
 
Prep time
Cook time
Total time
 
Author:
Serves: about 32 biscotti
Ingredients
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pistachios
  • 1 cup dried cranberries
  • 1 egg white
  • 1 cup white chocolate chips
Instructions
  1. Preheat oven to 325°.
  2. In a small bowl, mix together the flour, baking powder and salt; set aside.
  3. In a large mixing bowl, beat together butter and sugar until fluffy. Add in eggs and vanilla and beat until well combined. Add flour mixture to butter mixture in 2 additions, mixing until just combined. Stir in pistachios and cranberries.
  4. Divide the dough in half. On a lightly floured surface, shape each into a 12x5-inch rectangle. Place 2 inches apart on a parchment-lined baking sheet; press to flatten slightly.
  5. Combine egg white with 1 tsp water and liberally brush over the tops of biscotti.
  6. Bake for about 30 minutes until lightly golden and just firm to the touch. Let cool on pan for 10 minutes.
  7. Transfer logs to a cutting board. Using a chef's knife, cut diagonally (at about a 45° angle) into ½-inch slices. Stand each piece upright and place back on the baking sheet. Bake at 300° for another 30-35 minutes until dry and browned. Let cool completely.
  8. Melt white chocolate in a microwave-safe dish for 2 minutes, stirring after each 30 seconds. Either dip or spread the chocolate over each biscotti. Place back on the baking sheet and refrigerate until set, about 20 minutes.
Recipe by Port and Fin at https://portandfin.com/dried-cranberry-pistachio-white-chocolate-biscotti/