Twice-baked Italian biscotti with cranberries, pistachios, and white chocolate for a perfect crisp snack.
# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F and 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 - Fold dry ingredients into wet mixture until just combined; avoid overmixing.
05 - Gently fold in chopped 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. Flatten tops slightly.
07 - Bake logs for 25 to 28 minutes until golden and firm; remove and cool for 10 minutes.
08 - Using a serrated knife, diagonally slice logs into 3/4-inch thick pieces.
09 - Arrange slices cut-side down on the baking sheet; bake 8 to 10 minutes, flip, then bake an additional 6 to 8 minutes until crisp and lightly golden.
10 - Transfer biscotti to a wire rack and let cool completely.
11 - Melt remaining white chocolate and drizzle over cooled biscotti. Allow chocolate to set before serving.
