CRANBERRY, PISTACHIO, WHITE CHOCOLATE BISCOTTI

By PSchultz

Ingredients

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) butter, room temp
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries, coarsely chopped
• 12 ounces white chocolate chips

Preparation

Step 1

Mix flour, baking powder, sugar, salt and lemon zest. Add butter and eggs, beat until blended. Stir in pistachios, cranberries and white chocolate chips.

Form the dough into a 13-inch long, 3-inch wide log on a baking sheet lined with parchment paper. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place log on cutting board. With a serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer biscotti to a rack and cool completely.