CRANBERRY-PISTACHIO BISCOTTI from The Old Farmer's Almanac
INGREDIENTS
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup toasted pistachios
1 cup dried cranberries
2 ounces white chocolate, melted
INSTRUCTIONS
Heat oven to 325ยบ. In a small bowl, whisk together flour,
baking powder, baking soda, and salt. In the bowl of a standing mixer, beat
butter with sugar until light and fluffy. Beat in eggs one at a time. Add
vanilla. Lower speed and beat in dry ingredients. Stir in pistachios and
cranberries by hand.
Line a baking sheet with parchment paper. Form
dough into a log, 14 inches long by 4 inches wide by 1-½ inches high.
Bake until golden, about 30 minutes. Transfer baking sheet
to a rack; let cool about 5 minutes. Using a serrated knife, slice log on the
diagonal into ½-inch-thick pieces.
Arrange slices on a lined baking sheet and bake about 8
minutes per side. Transfer biscotti to a rack and cool completely. Drizzle with
melted white chocolate. Refrigerate until set, about 10 minutes.
