Crisp biscotti with dried cranberries, pistachios, and white chocolate, perfect for sharing or coffee.
# What You'll Need:
→ 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
# How to Make It:
01 - Set oven temperature to 350°F and line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly mixed.
03 - In a large bowl, whisk sugar, melted butter, eggs, and vanilla extract until smooth and homogenous.
04 - Add the dry mixture to the wet ingredients and stir gently until just combined to avoid overmixing.
05 - Carefully fold pistachios, dried cranberries, and half of the white chocolate into the batter.
06 - Divide dough in two equal portions. Place each on the prepared sheet, shaping into a 12-inch long by 2.5-inch wide log with flattened tops.
07 - Bake the logs for 25 to 28 minutes until golden and firm. Remove and cool for 10 minutes.
08 - Using a serrated knife, cut the logs diagonally into 3/4-inch thick slices.
09 - Arrange slices cut side down on the baking sheet. Bake for 8 to 10 minutes, flip, then bake another 6 to 8 minutes until crisp and lightly golden.
10 - Allow biscotti to cool completely on a wire rack. Melt remaining white chocolate and drizzle over the cooled biscotti. Let set before serving.
