Twice-baked crisp biscotti with white chocolate, tart cranberries, and pistachios for a delightful treat.
# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
→ Add-ins
08 - 3/4 cup shelled pistachios, roughly chopped
09 - 3/4 cup dried cranberries
10 - 3/4 cup white chocolate chips or chopped white chocolate, divided
# Instructions:
01 - Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, whisk granulated sugar, melted butter, eggs, and vanilla extract until smooth.
04 - Add the dry ingredient mixture to the wet ingredients; stir gently until just combined, avoiding overmixing.
05 - Gently fold in pistachios, dried cranberries, and half of the white chocolate.
06 - Divide dough in half and shape each portion into a log approximately 12 inches long and 2.5 inches wide on the prepared baking sheet; slightly flatten the tops.
07 - Bake the logs for 25 to 28 minutes until golden and firm. Remove from oven and allow to cool for 10 minutes.
08 - Using a serrated knife, slice the logs diagonally into pieces approximately 3/4 inch thick.
09 - Arrange the slices cut-side down on the baking sheet. Bake for 8 to 10 minutes, flip the slices, then bake an additional 6 to 8 minutes until crisp and lightly golden.
10 - Cool biscotti completely on a wire rack. Melt remaining white chocolate and drizzle over cooled biscotti; allow to set before serving.
