Crunchy biscotti featuring tart cranberries, pistachios, and white chocolate chips, ideal for dipping or sharing.
# 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 (reserve 1/4 cup for drizzling)
# Directions:
01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt. Set aside.
03 - In a large bowl, whisk the granulated sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Gently stir the dry ingredient mixture into the wet ingredients just until combined.
05 - Fold in the chopped pistachios, dried cranberries, and 1/2 cup of the white chocolate chips.
06 - Divide the dough in half. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2.5 inches wide. Slightly flatten the tops. Bake for 23 to 25 minutes until lightly golden and firm to the touch. Remove from oven and cool on the sheet for 10 minutes.
07 - Reduce oven temperature to 300°F. Using a sharp serrated knife, slice each log diagonally into 3/4-inch thick pieces. Place the biscotti slices cut side down on the baking sheet.
08 - Bake the slices for 10 minutes, then flip them and bake for an additional 8 to 10 minutes until crisp and golden. Cool completely on a wire rack.
09 - Melt the remaining 1/4 cup of white chocolate and drizzle it over the cooled biscotti. Allow the chocolate to set before serving or storing.
