Crisp, twice-baked cookies with cranberries, pistachios, and white chocolate, perfect for coffee or gifting.
# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk flour, baking powder, and sea salt together in a medium bowl. Set aside.
03 - In a large bowl, whisk granulated sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Add dry ingredients to wet mixture and stir until just combined. Fold in pistachios, cranberries, and 1/2 cup of white chocolate chips.
05 - Divide dough in half. Shape each half into a log approximately 10 inches long and 2.5 inches wide on the prepared baking sheet, flattening the tops slightly.
06 - Bake logs for 23 to 25 minutes until lightly golden and firm. Cool on baking sheet for 10 minutes.
07 - Lower oven temperature to 300°F to prepare for second bake.
08 - Using a sharp serrated knife, slice logs diagonally into 3/4-inch thick pieces. Arrange slices cut side down on the baking sheet.
09 - Bake slices for 10 minutes. Flip each piece and bake an additional 8 to 10 minutes until crisp and golden. Cool completely on a wire rack.
10 - Melt remaining 1/4 cup white chocolate and drizzle over cooled biscotti. Let set before serving.
