Ingredients: |
Ingredients: 2 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 c. sugar
1/2 c. unsalted butter @ room temperature
1 tsp. grated lemon zest
1/4 tsp. salt
2 large eggs
3/4 c. pistachios, coarsely chopped
2/3 c. dried cranberries
12 oz. good quality white chocolate, chopped
red and green sugar crystals, for garnish
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Directions: |
Directions:Preheat the oven to 350º
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 one at a time.
Add the flour mixture and best just until blended.
Stir in the pistachios and cranberries.
Form the dough into a 13" long x 3" wide log on the prepared baking sheet.
Bake until light golden brown, about 30 minutes.
Cool for 30 minutes.
Place the log on a cutting board and using a sharp serrated knife cut the log on a diagonal into 1/2" to 3/4" slices.
Arrange the biscotti, cut side down, on the baking sheet.
Bake the biscotti until they are pale golden, about 15 min.
Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a sauce pan of simmering water until the chocolate melts.
Dip half 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 min. |
This recipe for Holiday Biscotti is from