Cranberry Pistachio Biscotti

Adapted slightly from Food Network/Giada De Laurentiis

I have been making this recipe for years.  I don't remember how I came across it, but I'm thankful I did!  They are delicious!  And they are not so hard that they have to be dipped in coffee to be enjoyed. They are divine just the way they are.


I don't think I've met anyone who hasn't enjoyed these.  I make them every year for Christmas.  One year, I gave them to my aunt with a gift card, and she asked me to forgo the gift card the next year and just bake her more of these!


You know these are a hit when your 100% Italian grandmother loves them and looks forward to them every Christmas.  I'm pretty sure I wouldn't be invited back if I showed up without these on Christmas!


I've even started making them for Mother's Day the past few years. I made them for my mother and both grandmothers this year and when my Italian grandmother saw I had made them for her, she excitedly exclaimed "Oh good, the biscotti!  I love you!", which cracked me up.  So, if you don't want to take my word for it, listen to my grandmother!


Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, at room temperature

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs

3/4 cup pistachios, coarsely chopped

2/3 cup dried cranberries

8 ounces white chocolate, chopped

Directions

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk the flour and baking powder together. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Cool completely.

Melt the white chocolate in a double boiler on the stove or in a microwave-safe dish in the microwave.  Drizzle over the biscotti (I like to pour the melted chocolate into a Ziploc bag, snip one corner off, and use that for drizzling). Allow the chocolate to set.

Yields:  Approximately 1 ½ dozen biscotti

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