White Chocolate Pistachio And Cranberry Biscotti Food

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
• Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
• Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
• Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
• Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the almond extract. Scrape down sides and bottom of bowl as necessary.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, with the mixer on low speed, and beat until just combined. Mix in the dried cranberries, pistachios, and white chocolate chips until evenly distributed.
• Turn out the dough onto a lightly floured surface. Divide the dough in half and roll each half into a log. Gently pat each log into a 10×3 inch rectangle. Place each log onto prepared baking sheet, 3 inches apart.
• Bake for 25-30 minutes, until the tops of the logs are slightly cracked and the edges are set. Allow to cool on a wire rack for 20-30 minutes.
• Reduce oven temperature to 300°F. Place one of the cooled logs onto a cutting board. Use a long serrated knife to gently cut 1/2 - 3/4 inch wide diagonal slices. Place slices cut side down back onto the lined baking sheet. They can be close together since they will not spread. Repeat slicing with the second log.
• Bake for 10-15 minutes until the center of the biscotti starts to feel dry. Turn the slices over to expose the other side and bake a further 10-15 minutes. The biscotti should be mostly dry by this point, with the center being just slightly soft. The cookie will set up further while cooling. Let cool completely on a wire rack.
• Once the cookies are cool dunk the bottoms of each biscotti in the melted white chocolate or drizzle on top of each cookie. Place on wax paper and let set for at least 30 minutes in the fridge before handling.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

PISTACHIO WHITE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
• In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
• In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
• Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash.
• Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer using the paddle attachment, or with an electric mixer, cream together the butter and sugar until light and fluffy.
• Add the eggs, vanilla, and orange zest, and mix until well combined.
• Add the flour, baking powder, cinnamon, and salt and mix well.
• Mix in the dried cranberries and the pistachios.
• Divide the dough in half, and form each piece into an 8"x4" log, about 1" high.
• Bake for 25-27 minutes. Decrease the oven temperature to 325F.
• Remove them from the oven and let them cool for 6-8 minutes.
• Slice the logs of dough into individual biscotti, about 3/4" thick, using a serrated knife.
• Place the biscotti back on the baking sheet, cut side down, and bake for another 15 minutes at 325F.
• Let them cool completely.
• If desired, drizzle melted white chocolate on the cooled biscotti.
• Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE DRIZZLED CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F. Line a sheet pan with parchment paper.
• Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you're doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
• Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
• Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don't break (and if your dough tears, let them cool for 5 more minutes).
• Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
• In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in olive oil, vanilla, and lemon zest and beat together for another minute.
• In a large bowl, sift flour and baking powder together. Gradually stir in the wet ingredients, until just combined. Fold in the dried cranberries and pistachios and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
• Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and 1/2-inch thick. Transfer to lined baking sheet and bake for 25 minutes, until golden brown.
• Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into 3/4-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
• Reduce the oven temperature to 300F. Place the biscotti back on the lined baking tray (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
• Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Set oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a bowl whisk together flour with baking powder and salt.
• Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
• Add in the flour mixture, then the cranberries and almonds; mix well to combine.
• Divide the dough in half.
• With floured hands shape the dough in about 9 x 2-inch logs.
• Transfer the logs to prepared baking sheet, spacing evenly.
• In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
• Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
• Cool completely in the baking pan (leave the oven heat on to 350 degrees).
• Transfer the logs to a work surface.
• Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
• Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
• Arrange the sliced biscotti cut side down on the same baking sheet.
• Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
• Transfer biscotti to a rack to cool.
• For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
• Remove from over the water.
• Using a fork, drizzle chocolate over biscotti.
• Let stand until chocolate sets (about 30 minutes).

CRANBERRY, WHITE CHOCOLATE AND PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350°F.
• Line a large baking sheet with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl.
• In a stand mixer, beat the sugar, butter, and lemon zest until fluffy. Beat in the eggs one at a time. Add the flour mixture in two additions to avoid a flour flurry, and beat just until blended. Add the pistachios, cranberries and white chocolate, mix until just blended.
• Divide the dough in half and form 2 13-inch long and 3-inch wide logs on the prepared baking sheet, leaving space all the way around each log. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place a log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Repeat with second log.
• Bake the biscotti until they are pale golden, 15 to 20 minutes. Transfer the biscotti to a rack and cool completely.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
• Makes about 40 biscotti.

CRANBERRY PISTACHIO BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour in a food processor. Place in a small bowl, set aside. Chop or pulse the nuts in the food processor, set aside.
• Cream the butter and 1 cup sugar together in an electric mixer fitted with the paddle attachment. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla extract and let incorporate completely. Add the flour, baking powder, and baking soda until thoroughly combined, about 1 minute. Add the processed cranberries and pistachios into the dough, and use the stir setting to mix until just combined.
• Flour your hands and the outside of the dough. Transfer to the prepared baking sheet and shape into a long, skinny, flat loaf - you want it to be about 14 inches long by 3 inches. Bake for 35 minutes. Remove from oven and let cool. Cut the loaf into thin slices with a serrated knife, about 3/4 inch thick.Place the slices face down on baking sheet and bake for another 15 minutes, flipping the slices over half way in between. They're done when they start getting brown and crispy. They can be baked for up to an additional 5 minutes for extra crunchy biscotti, but keep a very close eye on them. Set aside and let cool.
• In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from. Serve with coffee, warm milk, or tea.

CRANBERRY WHITE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350°F
• In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add cranberries and white chocolate chips.
• In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff.
• Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet.
• Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them.
• Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally.
• Place (cut side down) on the baking sheet. Bake for another 15-20 minutes, until crispy.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside.
• In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and, with floured hands, knead lightly for 8 to 10 times until the dough is soft and slightly sticky about.
• If it's uncontrollably sticky, knead 1 to 2 more tablespoons of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
• Shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets.
• Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake the other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
• Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
• Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
• Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

WHITE CHOCOLATE DRIZZLES CRANBERRY PISTACHIO BISCOTTI

Steps:

• In a large bowl, blend the butter and sugar well.
• Beat in eggs, one at a time.
• Add in the vanilla and amaretto liquor.
• In a separate bowl combine the four, baking powder, baking soda and salt.
• Slowly blend in the flour mixture into the butter-sugar mixture and mix well.
• Fold in the cranberries, white chocolate and pistachios; dough will be sticky.
• Divide dough into two to three equal sized portions.
• On a floured surface or cutting board, shape each portion into a long 2-1/2" wide logs; these expand while baking, so shape the logs according to your preference.
• With your hands, gently 'flatten' each of the logs a little bit.
• Brush a beaten egg on each log and generously sprinkle sugar on top of each log.
• Carefully place logs on an ungreased baking sheet, spaced 3 inches apart.
• Bake at 350 degrees (F) for 25 minutes or until firm and lightly brown on the edges.
• Cool for 5 minutes.
• While warm, yet cool enough to handle with your hands, transfer logs to a cutting board.
• With very little pressure, use a serrated knife to cut the logs diagonally into 1? slices.
• Allow the knife to do the work for you and do not press down on the biscotti so they don't break.
• Place the slices 'cut-side' down on the ungreased baking sheets.
• Bake for 10 minutes or until golden brown and remove from the oven to turn each over.
• Return the slices to the oven and bake for another 5 minutes.
• Remove from oven and set the biscotti on wire racks to cool.
• Melt chocolate in the top of a double boiler over simmering water.
• Remove chocolate from the heat.
• With a fork, drizzle the chocolate over biscotti and/or dip the biscotti into the chocolate on one end of each.
• Place the chocolate dipped or drizzled biscotti on wax or parchment paper and allow to set for about 30 minutes.
• For Christmas, sprinkle your favorite red and green colored sugar or sprinkles on the warm chocolate.
• For Easter or springtime, you can also choose to use pink, yellow, lavender, or green).
• Store in an airtight container for up to one month or freeze them for later.

CRANBERRY AND PISTACHIO BISCOTTI DIPPED IN WHITE CHOCOLATE

Steps:

• Mix the flour, baking powder and salt in a bowl.
• Slowly mix the sugar into the eggs and oil in another bowl.
• Slowly mix the dry and wet ingredients until they come together.
• Mix in the cranberries and pistachios.
• Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
• Bake in a preheated 350F/180C oven for 30 minutes.
• Cut it into 1/4-1/2 inch slices.
• Bake in the oven for 10 minutes per side at 325F/170C.
• Melt the white chocolate in a double boiler.
• Dip the biscotti into the white chocolate and set aside to cool.