These are fabulous and are lovely for holiday gifts. You can add any nuts you choose, or use dried cherries and chopped almonds!
What You’ll Need:
| 2 ½ cups all purpose flour
1 teaspoon baking powder ½ teaspoon salt 1 ½ cups sugar ½ cup (1 stick) unsalted butter, room temperature 2 large eggs ½ teaspoon almond extract 1 ½ cups dried cranberries or dried cherries(about 6 ounces) ¾ cup pistachios or chopped almonds 1 egg white 6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips What to Do: Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries and nuts. Divide dough in half. Using floured hands, shape each piece into a 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log. Bake logs until golden brown (logs will spread), or about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, or about 5 minutes. Transfer biscotti to rack. Place white chocolate in a microwaveable bowl for 30 seconds intervals. Stir chocolate until you get the right consistency for either drizzling around biscotti or dipping one end into white chocolate. Let stand until chocolate sets, or about 30 minutes. Makes about 28 biscotti. *Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.
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