Biscotti-Cranberry Pistachio White Chocolate

By stancec44

Ingredients

• 2 1/2 c. all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 c. sugar
• 1/2 c. (1 stick) unsalted butter, room temp.
• 2 lg. eggs
• 1/2 tsp. almond extract
• 1 1/2 c. dried cranberries (about 6 oz.)
• Pistachios (how ever many you want)
• 1 egg white
• 6 oz. good quality white chocolate chopped or white chocolate chips

Details

Servings 28

Preparation

Step 1

Preheat oven to 350. Line heavy large baking sheet w/parchment paper. Combine flour, baking powder and salt in med. bowl; whisk to blend. Using mixer, beat sugar, butter, 2 eggs &almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries.

Divide dough in half. Using floured hands, shape each piece into 2 1/2” wide, 9 1/2” long, 1” high logs. Transfer both to prepared baking sheets, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white on top and each side of logs.

Bake logs until golden brown (they will spread) about 35 minutes. Cool completely on sheet on rack. Maintain oven temp.

Transfer logs to work surface and discard parchment. Using serrated knife, cut logs on diagonal into 1/2” wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes, turn biscotti over and bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.

If you want to drizzle chocolate over, then stir it in the top of a double boiler over simmering water until smooth. Remove from water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes.

Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.