2 Cups Flour
1 1/2 tsp. Baking Powder
3/4 Cup sugar
1/2 Cup unsalted butter, room temperature
1 tsp. grated lemon zest
1/4 tsp. Salt
2 Large Eggs
3/4 Cup Shelled Coarsely Chopped Pistachios (optional)
2/3 Cup Dried Cranberries
12 oz. White Chocolate, chopped
Red/Green Sugar Crystals (optional)
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper for easy clean up.
Whisk the baking powder and flour in a bowl to blend.
Beat the sugar, butter, lemon zest, and salt in a bowl. A stand mixer is easiest for this recipe, but a hand mixer may also be used.
Beat in the eggs, one at a time. Add the flour and beat until blended.
Stir in the cranberries and pistachios by hand, as the dough will be stiff.
Form the dough into a 13 inch by 3 inch log on the parchment-covered baking sheet.
Bake it until it is a light golden brown, approximately 40 minutes. Remove it from the oven and cool it for 30 minutes.
Place the log on a cutting board. Using a serrated knife, cut the the log into 1/2 to 3/4 inch slices. Arrange the slices cut-side down on the baking sheet and bake them again for 15 minutes to dry them out.
Transfer the biscotti to a baking rack to cool.
Stir the chocolate over boiling water to melt it. (Alternatively, you can microwave it in a microwave safe bowl in 15 to 20 second intervals, stirring between heatings until it is smoothly melted. It should only take 2-3 melting sessions.). Dip the biscotti in the chocolate and set the cookie on a baking sheet lined with wax paper to cool. You can sprinkle on the crystallized sugar when the chocolate is still warm, so that it adheres to the cookie. The cookies may be refrigerated until the chocolate is firm, approximately 30 minutes.
Store them in an airtight container. They may also be wrapped in foil and frozen for up to 3 weeks.