Yield: 2 dozen Ingredients
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
Preparation Procedure - Preheat the oven to 350 degrees F.
- Line a heavy large baking
sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend.
- Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a
large bowl to blend.
- Beat in the eggs 1 at a time.
- Add the flour mixture and
beat just until blended.
- Stir in the pistachios and cranberries.
- Divide dough into 2 pieces and form each piece into a roll as long as your cookie sheet.
- Place roll onto the
prepared cookie sheet, and press down to 1/2-inch thickness.
- Bake until light golden, about 40 minutes.
- Cool for 30
minutes.
- Place the log on the cutting board, and using a sharp serrated
knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices.
- Arrange
the biscotti cut side down on the baking sheet.
- Bake the biscotti until they
are pale golden, about 20 minutes.
- Transfer the biscotti to a rack and cool
completely.
- Stir the chocolate in a bowl set over a saucepan of
simmering water until the chocolate melts.
- Dip half of the biscotti into the
melted chocolate. Gently shake off the excess chocolate.
- Place the biscotti on
the baking sheet for the chocolate to set.
- Sprinkle with the sugar crystals.
- Refrigerate until the chocolate is firm, about 35 minutes.
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