White Chocolate Drizzled Cranberry Pistachio Biscotti
Servings: 24
Prep Time: 30 minutesmins
Cook Time: 1 hourhr5 minutesmins
Total Time: 1 hourhr35 minutesmins
These delicious biscotti are freshly baked, twice for lots of crunch. They have orange zest, dried cranberries, pistachios, and a white chocolate drizzle to finish!
Ingredients
10ozall purpose flour, by weight(2 cups, if measuring)
1tspbaking powder
1/2tspsea salt
3/4cupsugar
2extra large eggs
3/4cupunsalted buttermelted (brown it if you want extra flavor)
zest of 2 oranges
3/4cupdried cranberries
3/4cupunsalted whole pistachios
2ozwhite chocolatemelted
Instructions
Preheat oven to 350F. Line a sheet pan with parchment paper.
Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you’re doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don’t break (and if your dough tears, let them cool for 5 more minutes).
Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!