Biscotti are traditional Italian holiday cookies that are double-baked. They are wonderful with a nice cup of espresso after dinner.
Makes 2 dozen
2 c all-purpose flour
1 ½ tsp baking powder
¾ c sugar
½ c (1 stick) unsalted butter, room temperature
1 tsp grated lemon zest
½ tsp salt
2 large eggs
¾ c pistachios, coarsely chopped
2/3 c dried cranberries
12 oz good quality white chocolate, chopped
Red and green sugar crystals for garnish
Preheat oven to 350 degrees F
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, 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 the 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 sharp serrated knife cut the log on the diagonal into ½ to ¾ inch thick slices. Arrange cut side down on the baking sheet and bake until they are pale golden, about 15 minutes. Transfer to a rack to cool completely.
Stir the chocolate in a bowl over a saucepan of simmering water until it melts. Dip half of the biscotti in the melted chocolate and gently shake off excess. Place on the baking sheet to set and sprinkle with sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
Can be made ahead, store in an airtight container up to four days or wrap in foil and freeze in re-sealable plastic bags for up to 3 weeks.