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Ingredients
Makes about 2 Dozens 4-by-1 Inch Biscotti
Biscotti
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated
sugar
2 large eggs
1 teaspoon almond extract
2 1/4 cups all-purpose
flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shelled
pistachios, skins removed and coarsely chopped
1/2 cup dried cranberries,
coarsely chopped
Decoration (optional)
2 pounds premium white chocolate,
tempered
2-3 drops red or green gel food coloring (available at
specialty
food stores)
1/2 cup shelled pistachios, skins removed and
finely chopped
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Cranberry-Pistachio White Chocolate Biscotti
(a) Dress these biscotti in their holiday best with a coating of white chocolate and
a sprinkling of finely chopped pistachios. If you’re short on time, don’t fret.
These cookies are irresistible in their original attire as well.
 1. Position a rack in the center of the oven and preheat the
oven to 325°. Line
two 15-x 10-inch cookie sheets with parchment paper
and set aside.
2. Make
the biscotti dough: Using
an electric mixer fitted with a paddle attachment,
cream the butter
until smooth. Gradually add the sugar and continue to cream
until the
mixture is light and fluffy, about 1-2 minutes. Add the eggs one at a
time, beating well after each addition, and then mix in the almond
extract.
Combine the flour, baking powder, and salt together in a small
bowl. Stir the
dry ingredients into the dough, mixing only until just
incorporated. Blend in
the chopped pistachios and
cranberries.
3. Shape and bake the biscotti: On a
lightly floured surface, shape the dough into two 3 x 8 x 3/4-inch
rectangular
logs. Position one log in the center of each cookie sheet.
Place one tray in the
oven at a time and bake until the log is slightly
golden around the edges, about
30 minutes. Do not over-bake. Slide the
log directly onto a cutting board and
slice into 3/4-inch
cross-sections. Do not allow the log to cool for more than a
few
minutes or it will become difficult to cut without cracking. Place the
slices, cut side down, on cookie sheets and return to the oven. Bake
until light
brown and crisp, another 10-15 minutes, turning once midway
through the baking
process. Immediately transfer the biscotti to racks
to cool completely before
dipping in chocolate or storing. Biscotti can
be made 1-2 weeks ahead. They will
stay their crispest if stored at
room temperature in airtight containers, so if
you plan to dip and
decorate them, it’s best to do this just before serving or
packaging
for gifts.
4. Decorate: To dress up these cookies, tint tempered
white chocolate with red or green food coloring. Dip one half of each
cookie
into the chocolate and gently shake off any excess. Place the
biscotti on
parchment paper-lined cookie sheets. Before the chocolate
sets, sprinkle finely
chopped pistachios on the chocolate along the
midsection of each cookie.
Transfer the cookies to the refrigerator to
quickly set up the chocolate. Remove
from the refrigerator and package
or serve immediately. Cover any leftover
dipping chocolate and store at
room temperature.
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