Cranberry, Pistachio and White Chocolate Biscotti

  • 1⁄2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp. almond extract
  • 2 1/4 cups all purpose flour
  • 1 1⁄2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup pistachios, shelled
  • 3/4 cup white chocolate chips
  • 3/4 cup dried cranberries or cherries

Cream together butter and sugar until light and fluffy. Beat in eggs and almond extract. Combine flour, baking powder and salt and add to creamed mixture. Blend well. Stir in pistachios, chocolate chips and dried cranberries. Turn out onto lightly floured surface and
knead lightly to form a ball. Divide in two. Shape each half into a 12″ – 15″ roll. Place rolls at least 4″ apart on cookie sheet lined with parchment paper. Flatten rolls to 1″ thickness.

Bake at 325F for 20 – 25 minutes or until just lightly browned. Remove from oven and let cool for 10 minutes. Gently, cut each roll diagonally into 1⁄2″ slices. Place the slices upright on a baking sheet and return to the oven for 8 minutes. Let cool completely on wire rack.

Store in tightly covered container.

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