spring biscotti

Ingredients

• Servings: 2
• 1/4 cup butter
• 3/4 cup white sugar
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ounces white chocolate, chopped
• 1/2 cup dried cranberries
• 1 1/4 cups pistachio nuts

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• in a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. mix in eggs and egg white one at a time, beating well after each addition. sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. stir in the white chocolate, dried cranberries, and pistachios. cover, and chill for 30 minutes, or until dough is no longer sticky.
• preheat oven to 325 degrees f (165 degrees c). line a baking sheet with parchment paper.
• turn dough out on a lightly floured surface, and divide into halves. form each half into a flattish log about 12 inches long by 3 inches wide. arrange logs at least 3 inches apart on baking sheet.
• bake for 30 minutes in preheated oven, or until pale gold. allow logs to cool on the baking sheet until cool enough to handle. on a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. arrange on baking sheet.
• bake for an additional 15 minutes, or until golden. transfer biscotti to wire racks, and cool completely. store in an airtight container at room temperature.