Crisp Italian biscotti featuring tart cranberries, crunchy pistachios, and creamy white chocolate chips.
# 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)
# Method:
01 - Heat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and 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 - Gently stir dry mixture into wet ingredients until just combined.
05 - Fold in chopped pistachios, dried cranberries, and 1/2 cup of white chocolate chips.
06 - Divide dough in half. On prepared baking sheet, form each half into a log approximately 10 inches long and 2.5 inches wide. Slightly flatten tops.
07 - Bake for 23 to 25 minutes until lightly golden and firm to touch. Remove and cool on sheet for 10 minutes.
08 - Reduce oven temperature to 300°F.
09 - Using a sharp serrated knife, slice logs diagonally into 3/4-inch thick pieces. Arrange slices cut side down on the baking sheet.
10 - Bake for 10 minutes; flip biscotti and bake an additional 8 to 10 minutes until crisp and golden. Cool completely on a wire rack.
11 - Melt reserved white chocolate and drizzle over cooled biscotti. Allow to set before serving or storing.
