Twice-baked Italian cookies with cranberries, pistachios, and white chocolate for a crisp, flavorful bite.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Add-Ins
09 - 3/4 cup shelled pistachios, roughly chopped
10 - 2/3 cup dried cranberries
11 - 3/4 cup white chocolate chips or chopped white chocolate (divided; reserve 1/4 cup for drizzling)
# How To Make:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
03 - In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Gently stir the dry ingredients into the wet mixture until just combined.
05 - Fold pistachios, cranberries, and 1/2 cup of white chocolate chips into the dough.
06 - Divide dough in half. Shape each half into a log approximately 10 inches long and 2.5 inches wide on the prepared baking sheet. Flatten tops slightly.
07 - Bake logs for 23 to 25 minutes until lightly golden and firm to the touch. Let cool on the baking sheet for 10 minutes.
08 - Lower oven temperature to 300°F for final baking.
09 - Using a sharp serrated knife, slice logs diagonally into 3/4-inch thick pieces and place cut side down on the baking sheet.
10 - Bake slices for 10 minutes, flip them over, and bake an additional 8 to 10 minutes until crisp and golden. Transfer to wire rack to cool completely.
11 - Melt reserved 1/4 cup white chocolate and drizzle over cooled biscotti. Allow chocolate to set before serving or storing.
