Festive Cranberry Pistachio Biscotti (Print Version)

# Ingredients:

→ Biscotti Base

01 - 1/2 cup (1 stick) salted butter, softened to room temperature
02 - 1 cup + 2 tablespoons granulated sugar, divided
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 2 1/2 cups all-purpose flour + 1 tablespoon, divided
06 - 3/4 teaspoon baking soda
07 - 1/2 teaspoon baking powder

→ Mix-ins

08 - 1/2 cup shelled pistachios
09 - 1 1/4 cup fresh cranberries

→ White Chocolate Drizzle

10 - 3 ounces white chocolate (such as Ghirardelli)

# Instructions:

01 - Position a rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a food processor, pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour until coarsely chopped (not pureed). Transfer to a small bowl. Pulse the pistachios in the food processor until roughly chopped, then set aside.
02 - In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and remaining 1 cup of sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Mix in the vanilla extract. Add the remaining flour, baking powder, and baking soda, mixing on low speed until thoroughly combined, about 1 minute.
03 - Fold in the processed cranberries and chopped pistachios until just combined - the dough will be quite sticky. Lightly flour your hands and the outside of the dough. Transfer the dough to the prepared baking sheet and shape it into a long, skinny, flattened loaf - aim for about 14 inches long by 3 inches wide and about 1 inch high.
04 - Bake the loaf for 35 minutes, until it's lightly golden and feels set when touched. Remove from the oven and let cool on the baking sheet for about 10 minutes (don't turn off the oven). The loaf needs to be cool enough to cut but still warm.
05 - Using a sharp serrated knife, cut the loaf diagonally into slices about 3/4 inch thick. Place the slices cut-side down on the baking sheet and bake for another 15 minutes, flipping the slices halfway through. They're done when they start to turn golden brown and feel dry and crisp. For extra crunchy biscotti, you can bake for up to an additional 5 minutes, but watch them closely to prevent burning. Remove from the oven and let cool completely on a wire rack.
06 - Once the biscotti are completely cool, prepare the white chocolate drizzle. Place the white chocolate in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until completely melted and smooth (about 30-45 seconds total). For a rustic look, use a spoon to drizzle the chocolate over the biscotti. For a more precise drizzle, transfer the melted chocolate to a small plastic bag and snip off a tiny corner, then pipe over the biscotti. Allow the chocolate to set before serving or storing.
07 - Serve your beautiful biscotti with coffee, tea, or warm milk for dipping. The contrast of crunchy, lightly sweet cookies with the tart cranberries, nutty pistachios, and sweet white chocolate is absolutely perfect for holiday gatherings or as a homemade gift.

# Notes:

01 - Biscotti means "twice baked" in Italian - that's why these cookies are baked once as a loaf, then sliced and baked again to achieve their signature crunch.
02 - The extra baking time (up to 20 minutes total for the second bake) will give you super crunchy biscotti that are perfect for dunking, but watch carefully to prevent burning.
03 - Store in an airtight container at room temperature for up to 2 weeks, making these perfect for holiday gift-giving.

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