Crunchy Italian-style biscotti featuring white chocolate, dried cranberries, and pistachios perfect for coffee pairing.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar (135 g)
05 - 1/2 cup unsalted butter, melted and slightly cooled (115 g)
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
→ Add-ins
08 - 3/4 cup shelled pistachios, roughly chopped (100 g)
09 - 3/4 cup dried cranberries (90 g)
10 - 3/4 cup white chocolate chips or chopped white chocolate, divided (130 g)
# Method:
01 - Set oven to 350°F (175°C) and line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
03 - In a large bowl, whisk granulated 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, avoiding overmixing to maintain tenderness.
05 - Fold in pistachios, dried cranberries, and half of the white chocolate chips gently.
06 - Divide dough into two portions. On the prepared sheet, form each portion into a log approximately 30 cm long and 6.5 cm wide, flattening the tops lightly.
07 - Bake the logs for 25 to 28 minutes until golden and firm. Remove from oven and allow to cool for 10 minutes.
08 - Using a serrated knife, cut the logs diagonally into slices about 2 cm thick.
09 - Arrange the slices cut side down on the baking sheet. Bake for 8 to 10 minutes, then turn slices over and bake an additional 6 to 8 minutes until crisp and lightly golden.
10 - Transfer biscotti to a wire rack to cool completely. Melt remaining white chocolate and drizzle over cooled biscotti. Allow chocolate to set before serving.
