Usually I prefer my cookies soft and chewy and biscotti breaks that rule. Biscotti, traditionally an Italian "twice-baked" cookie, is hard and somewhat dry. But somehow still good! Very good in fact. To die for dipped in a steaming mug of hot cocoa! This festive combination uses pistachios and sweet dried cranberries highlighted by fresh orange zest and blanketed in rich white chocolate. You should add it to your Christmas cookie rotation. They're ideal for gift giving because they keep for a relatively long time (they were invented for their storage capabilities, in fact). Box a handful of biscotti with gourmet cocoa mix and a cute mug and you have a creative home-baked gift!
INGREDIENTS
1/4 cup butter (or olive oil)
3/4 cup sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. orange zest
2 eggs
1 3/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup pistachios
1/2-3/4 cup dried cranberries (to taste)
12 oz. white chocolate for dipping/drizzling
DIRECTIONS
1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. Combine the sugar, butter, vanilla extract, almond extract, and orange zest in large bowl and beat with an electric mixer until light and fluffy. Beat in the eggs 1 at a time.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just blended.
4. Form the dough into a long log (approximately 12 x 3 inches) and place on the parchment lined baking sheet. Bake in preheated oven for 30 minutes. Remove from the oven and let cool.
5. Once cooled, Use a serrated knife to cut the log into 1/2-3/4 inch slices. Place the slices on their sides on the parchment-lined baking sheet and return to the oven to continue cooking for 10-15 minutes, until golden. Remove from the oven to cool on a wire rack.
6. Once cooled, dip in melted white chocolate and dust with holiday colored sprinkles (optional).
Makes 16-24 biscotti.
(Adapted from All Recipes and Food Network)
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