It’s that season again when people bake goodies to share with family and friends. I am no exception; I have started baking on the weekend. This year, I have been trying new recipes, one of which were these cranberry pistachio biscotti dipped in white chocolate. I have a former co-worker who always brings different kinds of biscotti to work for treat day and even gave them away as Christmas presents. I used to admire and at the same time envy her baking skills in making biscotti. I never thought I would be able to make delicious biscottis just like hers. I am glad I’ve tried; it was crunchy and delicious. My husband enjoyed his with a cup of coffee. These popular twice-baked Italian cookies are also good with hot chocolate. Indulge!
Cranberry Pistachio White Chocolate Biscotti
Prep time
Cook time
Total time
Author: Liza A
Serves: 36 cookies
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2-1/2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup shelled pistachio nuts
- 1 cup dried cranberries
- 1 egg white
- 10 oz white chocolate, chopped and melted
Instructions
- In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In a separate bowl, whisk together flour, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined. Add pistachios and cranberries; mix well.
- Divide dough in half. On lightly floured surface, shape each into 12-inch X 2 ½- inch rectangle. Place, 2 inches apart, on parchment paper–lined baking sheet; press to flatten slightly. Combine egg white with 1 tsp water; liberally brush over tops of biscotti.
- Bake in 325ºF oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
- Transfer logs to cutting board. Using chef's knife, cut diagonally into ½-inch thick slices. Place cut side down, about ½ inch apart, on baking sheet. Bake in 300ºF oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
- Dip 1 end of each biscotti in white chocolate, letting excess drip off. Place on waxed or parchment paper–lined baking sheet; refrigerate until chocolate is set, about 20 minutes.
Notes
Recipe Source: Canadian Living: Holiday 2012
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