Cranberry, Pistachio & White Chocolate Biscotti

Biscotti Batch #4 that I made during my Thanksgiving weekend in Portland. I actually remembered to take (blurry :/ ) pictures of these, and of all the batches I’d have to say this one was the prettiest and also the tastiest! My family and I were dunking these in steaming cups of coffee and milk all weekend 🙂

It’s the same recipe I used for the other Thanksgiving batches. The only major change I made this time was the addition of white chocolate.


Here it is again:

Cranberry, Pistachio & White Chocolate Biscotti (recipe adapted from Joy of Baking)

INGREDIENTS

2/3 cup (135 g) white sugar

2 large eggs

1 tsp vanilla extract

1/8 tsp salt

1 3/4 cups (245 g) all-purpose flour

2 handfuls pistachios, roughly chopped

2 handfuls dried cranberries

1/2 cup white chocolate chips

DIRECTIONS

  1. Pre-heat the oven to 350 F (177 C) and place the oven rack in the center of oven. Line a baking sheet with parchment paper. Set aside.
  2. In the bowl of an electric mixer (or with a hand mixer), beat the sugar and eggs on high until thick, pale and fluffy (ca. 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point, beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Quickly fold in the chopped pistachios, white chocolate and cranberries.
  4. Transfer the dough to your parchment lined baking sheet and form into a log, about 20 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log  as the dough is quite sticky.
  5. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on a wire rack for 10 minutes.
  6. Transfer log onto a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet.
  7. Bake 1o minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
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