Description
Savor the crunchy bliss of white choc cranberry pistachio biscotti this holiday A classic treat thats easy to make and hard to resist
2 cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon of salt
½ cup of unsalted butter, softened
¾ cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1 cup of white chocolate chips
½ cup of dried cranberries
½ cup of pistachios, chopped
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large bowl, beat the softened unsalted butter and sugar together until light and fluffy for about 2-3 minutes.
Beat in the eggs, one at a time, and then stir in the vanilla extract until fully combined.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Gently fold in the white chocolate chips, dried cranberries, and chopped pistachios until evenly distributed.
Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide on the prepared baking sheet.
Bake for 25-30 minutes until light golden brown. The logs should spring back when pressed.
Allow the logs to cool for about 10 minutes before transferring them to a cutting board. Slice them diagonally into ½-inch thick pieces.
Lay the slices back on the baking sheet and bake for another 10-15 minutes until crisp.
Allow the biscotti to cool on a wire rack.
Notes
A delightful recipe for White Chocolate Cranberry Pistachio Biscotti that captures the spirit of the holidays in every bite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 24 biscotti
- Calories: 100
- Sugar: 5g
- Fat: 4.5g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
Keywords: biscotti, white chocolate, cranberry, pistachio, holiday baking, Italian dessert
