Ingredients for Holiday Biscotti With Cranberries And Pistachios
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon aniseed
- 1 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
- 6 ounces white chocolate chips, for dipping
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How to Make Holiday Biscotti With Cranberries And Pistachios
- Preheat oven to 325°F (160°C). Line 3 large baking sheets with parchment paper.
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tablespoon lemon zest, 1 teaspoon vanilla extract, and 1/2 teaspoon aniseed.
- Gradually beat in the dry ingredients until just combined.
- Stir in 1 cup dried cranberries and 1/2 cup shelled pistachios.
- Turn the dough out onto a lightly floured surface and gather it into a ball.
- Divide the dough in half and shape each half into a 15-inch-long log.
- Transfer the logs to one prepared baking sheet, spacing them 3 inches apart.
- Bake for 28 minutes, or until the logs are almost firm to the touch but still pale.
- Cool the logs on the baking sheet for 10 minutes.
- Carefully transfer the logs (still on the parchment) to a cutting board.
- Using a serrated knife, cut the logs crosswise into generous 1/2-inch-thick slices.
- Place the slices, cut-side down, on the remaining two prepared baking sheets.
- Bake for 9 minutes per side, or until firm and pale golden.
- Transfer the biscotti to wire racks to cool completely.
- Line another baking sheet with waxed paper.
- Melt 6 ounces of white chocolate chips in a double boiler over barely simmering water until smooth.
- Remove from heat.
- Dip one end of each biscotti into the melted chocolate, tilting the pan if necessary to coat evenly.
- Shake off excess chocolate and place the biscotti on the prepared baking sheet.
- Chill until the chocolate is firm, about 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
10g
Carbs
4g
