1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Instructions
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.
Serving
Suggestions
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap in foil and freeze in Ziplock up to 3 weeks.
Originally Submitted
12/9/2007
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