Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the eggs, melted butter, vanilla extract, and almond extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Gently fold in the dried cranberries and pistachios.
- On a lightly floured surface, divide the dough in half. Shape each half into a log about 10 inches long and 3 inches wide. Place both logs on the prepared baking sheet.
- Bake for 25-30 minutes, until the logs are firm and lightly golden. Remove from the oven and let them cool on the baking sheet for 15 minutes.
- Reduce oven temperature to 325°F (165°C). Transfer the slightly cooled logs to a cutting board. Using a serrated knife, cut the logs diagonally into 1/2 to 3/4-inch thick slices.
- Place the slices cut-side down back on the baking sheet. Bake for 10-15 minutes, flipping halfway through, until they are golden and crisp.
- Transfer the biscotti to a wire rack to cool completely. If using, melt the white chocolate and drizzle over the cooled biscotti. Let the chocolate set before storing.
Notes
Toasting Nuts: For enhanced flavor, toast the pistachios in a dry skillet for 3-5 minutes before adding to the dough.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Slicing Tip: A sharp, serrated knife is key to getting clean slices without crumbling the logs.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Slicing Tip: A sharp, serrated knife is key to getting clean slices without crumbling the logs.
