Pistachio-Cranberry White-Chocolate Biscotti
Category:
Adapted from Bon Appetit by Eve Chenu
Easy
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PrintIngredients
For 3 Dozen(s)
Recipe
- 3 cups All-Purpose Flour
- 2 tablespoons Baking Powder
- 1/2 teaspoons Salt
- 1 cups Sugar
- 3 Large Eggs
- 2 tablespoons Canola Oil
- 2 1/2 teaspoons Almond Extract
- cups Shelled, Raw, Unsalted Natural Pistachios
- 1 cups Dried Cranberries
- 1/2 cups Chopped High-Quality White Chocolate
Pistachio-Cranberry White-Chocolate Biscotti Directions
- Preheat the oven to 350°.
- Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt to blend.
- In a large bowl using a hand mixer, beat together the sugar, eggs, oil and almond extract until well blended.
- Add the flour mixture to the egg mixture and beat until smooth.
- Stir in the pistachios, dried cranberries and white chocolate.
- Drop the dough by heaping tablespoonfuls onto the baking sheet to make 2 12-inch-long strips spaced three inches apart.
- Using wet fingertips, shape each strip into three-inch-wide logs, pressing evenly (logs may look slightly lumpy).
- Bake the logs until lightly browned and almost firm to the touch—about 30 minutes.
- Cool the logs on the baking sheet for 30 minutes.
- Reduce oven temperature to 325°.
- Carefully transfer the logs to a cutting board.
- Cut each log crossways into generous ½-inch-thick slices.
- Line the same baking sheet with parchment paper.
- Stand the biscotti upright on the baking sheet about ¼ inch apart in three rows and bake until pale golden—about 20 minutes. (Biscotti may be soft but will firm as they cool.)
- Cool completely on the baking
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