4tablespoons(67 g or 1/2 stick) unsalted butter, room temperature
1cup(200 g) granulated sugar
2large eggs, room temperature
1teaspoonpure vanilla extract
½teaspoonpure almond extract
¾cuppistachios, chopped
¾cupdried cranberries, preferably unsweetened
½cup(85 g) white chocolate or melting wafers for drizzling
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Using an electric mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time until combined, then the vanilla extract and almond extract if using.
Sprinkle the dry ingredients over the egg mixture and mix just until combined. Stir in the pistachios and dried cranberries by hand.
Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly shape each portion of dough into a rough 8-inch by 3-inch log. Place the loaves about 4-inches apart on the baking sheet, patting each one smooth.
Bake until the loaves until are golden and just beginning to crack on top, about 25 to 30 minutes, rotating the pan halfway through the baking time. Cool the loaves for 10 minutes, lower the oven temperature to 325° F.
Transfer the loaves to a cutting board. With a serrated knife cut each loaf diagonally into 1/2-inch-thick slices. Lay the slices about 1/2-inch apart on the baking sheet, cut-side up.
Bake at 325° F, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack to cool completely.
Melt white chocolate wafers in the microwave on 50% power level, stopping to stir every 15 seconds until smooth. Drizzle melted chocolate over the cooled biscotti. Add additional chopped pistachios and dried cranberries for garnish if desired.
Notes
First bake: I have found the most success with letting the loaves cool for 10 minutes before cutting. It's best if they are still warm, but not completely cooled. If they are too hot, it's more likely that they will crumble.Second bake: Depending on how soft or crispy you like your biscotti, you can adjust the time for the second bake. For a softer biscotti, bake for 10 minutes, for crispier, bake closer to 20. Remember to flip halfway so both sides are baked evenly!White chocolate can be tricky to melt. I suggest using melting wafers and reviewing my tips for melting chocolate.Make ahead the dough and store covered in the refrigerator for up to 48 hours.Store in an airtight container at room temperature for up to 2 weeks.Freeze for up to 3 months. Wrap biscotti in plastic wrap and place in an airtight container or bag to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.