Crunchy twice-baked biscotti studded with dried cranberries and pistachios, flavored with orange zest, and dipped in white chocolate.
2¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 tablespoon orange zest
¾ cup dried cranberries
¾ cup shelled pistachios
6 ounces white chocolate, chopped
1 teaspoon coconut oil or shortening
Heat the oven to 350°F and line a baking sheet with parchment.Whisk the flour, baking powder, and salt. In another bowl, beat the butter and sugar, then beat in the eggs, vanilla, almond extract, and zest. Mix in the dry ingredients, then fold in the cranberries and pistachios.Divide in half and shape into two 12×2-inch logs on the sheet, about 3 inches apart.
Bake 25 to 30 minutes until firm and lightly golden. Cool 10 minutes. Reduce the oven to 325°F.
Cut the logs on a diagonal into ¾-inch slices with a serrated knife.
Lay slices cut-side down and bake 10 minutes, flip, and bake 8 to 10 minutes more until dry. Cool completely.
Melt the white chocolate with the coconut oil. Dip one end of each biscotti and set on parchment until firm.
Slice while warm with a serrated knife.
Bake twice until dry.
Dip ends in white chocolate.
Store airtight up to 2 weeks.
Find it online: https://recipeshots.com/cranberry-pistachio-biscotti/