Crisp twice-baked cookies with white chocolate, cranberries, and pistachios, ideal for coffee or gifting.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Add-Ins
09 - 3/4 cup shelled pistachios, roughly chopped
10 - 2/3 cup dried cranberries
11 - 3/4 cup white chocolate chips or chopped white chocolate (divided; reserve 1/4 cup for drizzling)
# Method:
01 - Set oven to 350°F and line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and sea salt; set aside.
03 - In a large bowl, whisk granulated sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Stir the dry mixture into the wet ingredients until just combined.
05 - Fold in pistachios, dried cranberries, and half of the white chocolate chips.
06 - Divide dough in half and form each portion into a log approximately 10 inches long and 2.5 inches wide on the prepared baking sheet. Flatten tops slightly.
07 - Bake logs for 23 to 25 minutes until lightly golden and firm. Cool on the baking sheet for 10 minutes.
08 - Lower oven temperature to 300°F.
09 - Using a serrated knife, slice logs diagonally into 3/4-inch-thick pieces. Arrange slices cut side down on the baking sheet.
10 - Bake slices for 10 minutes, flip, then bake an additional 8 to 10 minutes until crisp and golden. Transfer to a wire rack to cool completely.
11 - Melt remaining white chocolate and drizzle over cooled biscotti. Allow chocolate to set before serving or storing.
