White Chocolate Cranberry Pistachio Biscotti
Ingredients
The dough
-
2¼
cups
all-purpose flour
-
1
cup
packed light or dark brown sugar
-
1
teaspoon
baking powder
-
½
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
¼
cup
unsalted butter
-
3
large
eggs
-
1
tablespoon
canola or vegetable oil
-
1
teaspoon
pure vanilla extract
-
¾
cup
pistachios
-
¾
cup
dried cranberries
-
1
large
egg (for egg wash)
-
1
tablespoon
milk (for egg wash)
The chocolate coating
-
8-10
ounces
white chocolate
Instructions
- Preheat the oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
- Cut in the cold butter until the mixture is crumbly.
- In a separate bowl, whisk together the eggs, oil, and vanilla, then combine with the dry ingredients.
- Fold in the pistachios and dried cranberries.
- Knead the dough lightly on a floured surface and divide it into two pieces, shaping each into a log.
- Brush the tops and sides of the logs with the egg wash.
- Bake the logs for 25-26 minutes until lightly browned, then cool for 10 minutes.
- Slice the logs into 1-inch pieces and bake the slices for an additional 8 minutes on each side.
- Allow the biscotti to cool completely before dipping them in melted white chocolate.
- Let the chocolate set before serving.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
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