Twice-baked cookies featuring tart cranberries, crunchy pistachios, and sweet white chocolate for a perfect snack.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
→ Add-ins
08 - 3/4 cup shelled pistachios, roughly chopped
09 - 3/4 cup dried cranberries
10 - 3/4 cup white chocolate chips or chopped white chocolate, divided
# Directions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
04 - Add dry ingredients to the wet mixture and stir until just combined; avoid overmixing.
05 - Fold in pistachios, dried cranberries, and half of the white chocolate chips.
06 - Divide dough in half and shape each into a 12-inch long by 2.5-inch wide log on the prepared baking sheet. Flatten tops slightly.
07 - Bake for 25 to 28 minutes until logs turn golden and firm. Remove and cool for 10 minutes.
08 - Using a serrated knife, slice logs diagonally into 3/4-inch thick pieces.
09 - Arrange slices cut-side down on the baking sheet. Bake for 8 to 10 minutes, flip, then bake another 6 to 8 minutes until crisp and lightly golden.
10 - Cool biscotti completely on a wire rack. Melt remaining white chocolate and drizzle over the cooled pieces. Allow to set before serving.
