White Chocolate Cranberry Pistachio Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
• Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
• Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
• Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
• Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE DRIZZLED CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F. Line a sheet pan with parchment paper.
• Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you're doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
• Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
• Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don't break (and if your dough tears, let them cool for 5 more minutes).
• Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the almond extract. Scrape down sides and bottom of bowl as necessary.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, with the mixer on low speed, and beat until just combined. Mix in the dried cranberries, pistachios, and white chocolate chips until evenly distributed.
• Turn out the dough onto a lightly floured surface. Divide the dough in half and roll each half into a log. Gently pat each log into a 10×3 inch rectangle. Place each log onto prepared baking sheet, 3 inches apart.
• Bake for 25-30 minutes, until the tops of the logs are slightly cracked and the edges are set. Allow to cool on a wire rack for 20-30 minutes.
• Reduce oven temperature to 300°F. Place one of the cooled logs onto a cutting board. Use a long serrated knife to gently cut 1/2 - 3/4 inch wide diagonal slices. Place slices cut side down back onto the lined baking sheet. They can be close together since they will not spread. Repeat slicing with the second log.
• Bake for 10-15 minutes until the center of the biscotti starts to feel dry. Turn the slices over to expose the other side and bake a further 10-15 minutes. The biscotti should be mostly dry by this point, with the center being just slightly soft. The cookie will set up further while cooling. Let cool completely on a wire rack.
• Once the cookies are cool dunk the bottoms of each biscotti in the melted white chocolate or drizzle on top of each cookie. Place on wax paper and let set for at least 30 minutes in the fridge before handling.

CRANBERRY, WHITE CHOCOLATE AND PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350°F.
• Line a large baking sheet with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl.
• In a stand mixer, beat the sugar, butter, and lemon zest until fluffy. Beat in the eggs one at a time. Add the flour mixture in two additions to avoid a flour flurry, and beat just until blended. Add the pistachios, cranberries and white chocolate, mix until just blended.
• Divide the dough in half and form 2 13-inch long and 3-inch wide logs on the prepared baking sheet, leaving space all the way around each log. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place a log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Repeat with second log.
• Bake the biscotti until they are pale golden, 15 to 20 minutes. Transfer the biscotti to a rack and cool completely.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
• Makes about 40 biscotti.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside.
• In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and, with floured hands, knead lightly for 8 to 10 times until the dough is soft and slightly sticky about.
• If it's uncontrollably sticky, knead 1 to 2 more tablespoons of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
• Shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets.
• Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake the other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
• Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
• Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
• Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

CRANBERRY PISTACHIO BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour in a food processor. Place in a small bowl, set aside. Chop or pulse the nuts in the food processor, set aside.
• Cream the butter and 1 cup sugar together in an electric mixer fitted with the paddle attachment. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla extract and let incorporate completely. Add the flour, baking powder, and baking soda until thoroughly combined, about 1 minute. Add the processed cranberries and pistachios into the dough, and use the stir setting to mix until just combined.
• Flour your hands and the outside of the dough. Transfer to the prepared baking sheet and shape into a long, skinny, flat loaf - you want it to be about 14 inches long by 3 inches. Bake for 35 minutes. Remove from oven and let cool. Cut the loaf into thin slices with a serrated knife, about 3/4 inch thick.Place the slices face down on baking sheet and bake for another 15 minutes, flipping the slices over half way in between. They're done when they start getting brown and crispy. They can be baked for up to an additional 5 minutes for extra crunchy biscotti, but keep a very close eye on them. Set aside and let cool.
• In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from. Serve with coffee, warm milk, or tea.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375°.
• Line baking sheet with silpat or parchment paper.
• In a medium bowl, combine flour, baking powder, and salt.
• Add pistachios, cranberries and mix.
• In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
• Add vanilla and eggs, one at a time.
• Add the dry ingredients and mix on low speed until just combined to make a dough.
• Remove the dough (if too sticky sprinkle flour over it and on work surface).
• Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
• Place on the lined baking sheets and bake 20-25 minutes.
• When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
• Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
• Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°
• Line a cookie sheet with parchment paper
• In a large bowl combine the sugar and butter and beat well (about 2 minutes)
• Add eggs and vanilla until well combined
• Combine flour and baking powder then gradually add to the egg/butter mixture
• Use a spatula or wooden spoon to fold in pistachios and craisins
• Shape dough on parchment paper into a 5x12" rectangle
• Bake for 25 minutes
• Remove from oven and cut rectangle into 1" slices with a serrated knife
• Place cut side down on parchment paper and bake 10 minutes; flip over and bake another 10 minutes
• Remove and let cool
• Drizzle white chocolate over cooled biscotti; allow to dry then store in an airtight container or ziploc type bag

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer using the paddle attachment, or with an electric mixer, cream together the butter and sugar until light and fluffy.
• Add the eggs, vanilla, and orange zest, and mix until well combined.
• Add the flour, baking powder, cinnamon, and salt and mix well.
• Mix in the dried cranberries and the pistachios.
• Divide the dough in half, and form each piece into an 8"x4" log, about 1" high.
• Bake for 25-27 minutes. Decrease the oven temperature to 325F.
• Remove them from the oven and let them cool for 6-8 minutes.
• Slice the logs of dough into individual biscotti, about 3/4" thick, using a serrated knife.
• Place the biscotti back on the baking sheet, cut side down, and bake for another 15 minutes at 325F.
• Let them cool completely.
• If desired, drizzle melted white chocolate on the cooled biscotti.
• Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.
• In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.
• On prepared baking sheet, shape dough into a 12 inch by 5 inch rectangle, that is about 1/2 inch thick. I use a little extra flour on my hands to keep the dough from sticking.
• Bake for 25 minutes. Remove from oven. Using a pizza cutter or serrated knife, slice biscotti into 12, one inch wide slices. Lay each slice on it's side, separating them on the baking sheet.
• Bake an additional 10 minutes. Flip biscotti to opposite side and bake another 10minutes. Remove and cool completely before frosting.
• To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper (candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight container or ziploc bag for up to two weeks.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
• In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in olive oil, vanilla, and lemon zest and beat together for another minute.
• In a large bowl, sift flour and baking powder together. Gradually stir in the wet ingredients, until just combined. Fold in the dried cranberries and pistachios and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
• Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and 1/2-inch thick. Transfer to lined baking sheet and bake for 25 minutes, until golden brown.
• Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into 3/4-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
• Reduce the oven temperature to 300F. Place the biscotti back on the lined baking tray (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
• Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving.

PISTACHIO WHITE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
• In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
• In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
• Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash.
• Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.

CRANBERRY PISTACHIO CHOCOLATE BISCOTTI RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the orange zest, cranberries, and pistachios until combined.
• Whisk together the eggs and vanilla in a separate bowl.
• Add the eggs to the bowl of dry ingredients and stir until blended. Use hands as necessary to bring the dough together, mixing until no more dry flour remains.
• On a lightly floured surface, turn out the dough and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place the logs about 4 inches apart on one of the baking sheets.
• Bake the logs for 30 minutes, rotating the pans halfway through. When done, the logs should be risen and slightly firm. (They will still be a little soft in the center and that's ok.)
• Slide the logs, still on the parchment, onto a wire rack to cool for 10 minutes. The logs should still be warm and a little soft. Do not let the logs cool for longer or they become too crisp and brittle to slice neatly.
• Transfer the logs to a cutting board. Use a serrated knife to cut the logs into slices roughly ½-inch thick - cut at a right angle for small biscotti or at a sharp angle for larger biscotti.
• Transfer the biscotti to the baking sheets. Arrange the cookies close together but without touching.
• Bake for 8 minutes. Turn the slices over and continue baking for 5 to 6 minutes longer or until the biscotti are firm and dry. Cool on a wire rack.
• The finished biscotti will keep for 2 weeks in an airtight container. The baked cookies will also freeze well for up to 3 months.

CRANBERRY AND PISTACHIO BISCOTTI DIPPED IN WHITE CHOCOLATE

Steps:

• Mix the flour, baking powder and salt in a bowl.
• Slowly mix the sugar into the eggs and oil in another bowl.
• Slowly mix the dry and wet ingredients until they come together.
• Mix in the cranberries and pistachios.
• Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
• Bake in a preheated 350F/180C oven for 30 minutes.
• Cut it into 1/4-1/2 inch slices.
• Bake in the oven for 10 minutes per side at 325F/170C.
• Melt the white chocolate in a double boiler.
• Dip the biscotti into the white chocolate and set aside to cool.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Place oven rack on centermost position and pre-heat oven to 325 degrees F.
• Draw two 8x3 inch rectangles on a large sheet of parchment paper using a ruler and pencil. This makes shaping your biscotti super easy and more accurate.
• Spritz a baking sheet with oil spray (or rub lightly with butter) an place your parchment on top, pencil side down.
• Combine flour, baking powder, and salt. Mix well.
• Pulse shelled pistachio nuts in a food processor until coarsely chopped. Remove and set aside.
• Add 2 large eggs to food processor and blend for about 3 minutes.While processor is still running, slowly add sugar until well combined. Add melted butter, almond extract and vanilla extract until combined.
• Pour mixture into a medium-large bowl and sprinkle half the flour mixture on top. Fold together with a rubber spatula until just combined. Add remaining flour and pistachio nuts and fold until combined, adding the cranberries at the very end and folding to mix. Take care not to over-mix the batter during this process.
• Divide batter in half and, with flour dusted hands, form into 8x3 inch rectangles using the parchment paper to guide you. Spritz each loaf with oil spray and smooth the sides and tops of your rectangle until smooth and symmetrical. I'll try to take process shots next time I whip up a batch!
• Whisk your egg white together and season with a pinch of salt. Brush egg white over each loaf and bake until golden and just starting to crack on top, approx. 25-30 minutes.
• Allow loves to cool on baking sheet for 30 minutes and try your darnedest not to jump right in and devour them right then and there. This was super hard for me, haha.
• Once cool, cut with a serrated knife on a slight bias into 1/2 inch thick biscotti slices. Space evenly on baking sheet, placed cut side down, and return to oven to bake until golden on each side about 35 minutes total, flipped at the halfway point.
• While biscotti cool, melt your white chocolate using a double-broiler. I rig one up using a small sauce pot with a medium pyrex bowl nestled on top. Fill the pot just over halfway with water and place the bowl on top with your white chocolate. You can use melts, chips, or a bar chopped into smaller pieces. Heat the pot until water is boiling and reduce heat to a vigorous simmer. Add a little coconut oil to the chocolate and continuously stir the chocolate with a fork while it melts. Dunk in your biscotti or drizzle the chocolate on top using a fork. Sprinkle with orange zest (optional but delicious) and allow to cool on parchment paper.
• Ready to eat? Dive in with a piping hot cut of coffee and enjoy!