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Ingredients
- 2 1/2 c. flour
- 1 tsp. baking powder
- 1/2 tsp salt
- 1 1/2 c. sugar
- 1/2 c. unsalted butter, room temp
- 2 large eggs
- 1/2 tsp. almond extract
- 1 1/2 c. dried cranberries (about 6 oz.)
- 3/4 c. pistachios, chopped
- 1 egg white
- 6 oz. good quality white chocolate, chopped (optional)
Details
Servings 28
Preparation
Step 1
Preheat oven to 350. Line heavy large baking sheet with parchment paper. Combine flour, baking powder, and salt in med. bowl and whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract until well blended. Mix in flour mixture, then cranberries and pistachios. Divide dough in half. Using floured hands, shape each piece into 2 1/2 inch wide, 9 1/2 inch long, 1 inch high log with square ends (not pointed). Transfer both to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy and brush over top and sides of each log.
Bake logs until golden brown (they will spread) about 35 minutes. Cool completely on sheet on rack, but maintain oven temp. Transfer logs to work surface; discard parchment. Using serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange slices, one cut side down, n same sheet. Bake 10 minutes, turn over and bake until just beginning to color, about 5 min. Transfer biscotti to rack.
If you want white chocolate drizzled on top, then melt the chocolate in the top of a double boiler (don't let water touch bottom of pan and keep water at bare simmer and stir constantly, but slowly) until smooth. Drizzle over top of biscotti with a fork and let stand until chocolate sets, about 30 minutes.
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