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Snacks

CRANBERRY PISTACHIO BISCOTTI

CRANBERRY PISTACHIO BISCOTTI

Crunchy Biscotti with Cranberry, Pistachio and White Chocolate
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Snacks
Servings 12 large Biscotti

Ingredients
  

  • 6 tbs. unsalted butter softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup dried cranberries (Craisins)
  • 1/2 cup pistachios chopped
  • 8 oz white chocolate candy coating melted

Instructions
 

  • Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.
  • In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.
  • On prepared baking sheet, shape dough into a 12 inch by 5 inch rectangle, that is about 1/2 inch thick. I use a little extra flour on my hands to keep the dough from sticking.
  • Bake for 25 minutes. Remove from oven. Using a pizza cutter or serrated knife, slice biscotti into 12, one inch wide slices. Lay each slice on it's side, separating them on the baking sheet.
  • Bake an additional 10 minutes. Flip biscotti to opposite side and bake another 10minutes. Remove and cool completely before frosting.
  • To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper (candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight container or ziploc bag for up to two weeks

Notes

ENJOY!
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