Pistachio, cranberry and white chocolate biscottiPosted: December 17, 2010 | |
For H work holiday party, he needed a dessert. Since I cant do much in the kitchen right now, I needed an easy dessert. I thought of biscottis. Great for the work break room during coffee breaks, easy to grab and eat at the holiday party, and makes a ton. I did make a few kinds using the same dough. I made my favorite candy cane biscotti and m and m biscotti, and then added in pistachios, cranberries, and white chocolate. They were great especially dipped in coffee!! I also love how great the red, green, and white look at the holidays! MERRY CHRISTMAS!
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
2/3 cup each of chopped pistachios, cranberries and white chocolate
optional-drizzle top with melted white chocolate
Preheat oven to 350.
In a medium bowl, whisk together flour, baking powder and salt.
In a large mixing bowl, beat together butter and sugar. Add eggs, one at a time, mixing well after each. Add dry ingredients and mix until combined – stir in nuts, cranberries and white chocolate.
Evenly divide dough into 4 pieces on a lightly floured surface. Shape each piece into 9″ x 1 1/2″ round log. Place logs 3 inches apart onto parchment-lined baking sheet.
Bake until tops are cracked and ends just start to turn light brown, about 18 to 20 minutes. Remove from oven and reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
Cut each log diagonally into 1/2″ slices with sharp serrated knife. (Discard ends, if you want.) Arrange pieces standing up back onto the baking sheet.
Bake until cookies are light golden brown and crisp on both sides, about 12 to 15 minutes. The centers may still be a little soft, but will firm up as they cool. Place onto cool rack and cool completely.
Make about 4 dozen. (Mine made slightly less)