Crisp biscotti featuring tart cranberries, crunchy pistachios, and creamy white chocolate for a delightful snack.
# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Stir dry ingredients into wet mixture just until combined.
05 - Gently fold in pistachios, cranberries, and half of the white chocolate chips.
06 - Divide dough in half and shape each into a 10-inch long by 2.5-inch wide log on the prepared baking sheet; flatten tops slightly.
07 - Bake for 23 to 25 minutes until lightly golden and firm to the touch; cool on the sheet for 10 minutes.
08 - Lower oven temperature to 300°F.
09 - Using a serrated knife, cut logs diagonally into 3/4-inch thick slices; arrange cut side down on the baking sheet.
10 - Bake for 10 minutes, flip slices, then bake 8 to 10 minutes more until crisp and golden; cool completely on a wire rack.
11 - Melt remaining white chocolate and drizzle over cooled biscotti; allow to set before serving or storing.
