Crisp twice-baked biscotti with tart cranberries, crunchy pistachios, and creamy white chocolate chips.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon fine sea salt
→ Wet Ingredients
04 - ⅔ cup granulated sugar (135 g)
05 - ½ cup unsalted butter, melted and slightly cooled (115 g)
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - ½ teaspoon almond extract (optional)
→ Add-Ins
09 - ¾ cup shelled pistachios, roughly chopped (90 g)
10 - ⅔ cup dried cranberries (80 g)
11 - ¾ cup white chocolate chips or chopped white chocolate, divided (120 g)
# Method:
01 - Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
03 - In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Gently stir the dry ingredients into the wet mixture until just combined.
05 - Fold in pistachios, dried cranberries, and ½ cup white chocolate chips.
06 - Divide dough in half and shape each portion into a log approximately 10 inches long and 2½ inches wide on the prepared baking sheet; flatten tops slightly.
07 - Bake logs for 23 to 25 minutes until lightly golden and firm; cool on the sheet for 10 minutes.
08 - Lower oven temperature to 300°F (150°C).
09 - Using a sharp serrated knife, slice logs diagonally into ¾-inch thick pieces; place slices cut side down on the baking sheet.
10 - Bake slices for 10 minutes, flip, then bake an additional 8 to 10 minutes until crisp and golden; cool completely on a wire rack.
11 - Melt remaining ¼ cup white chocolate and drizzle over cooled biscotti; allow to set before serving or storing.
