Description
Delicious cranberry pistachio biscotti dipped in white chocolate candy coating.
Ingredients
Scale
- 6 Tablespoons unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup dried cranberries (Craisins)
- 1/2 cup shelled pistachios (chopped)
- 8 ounces white chocolate candy coating (vanilla Candiquik, melted)
Instructions
- Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.
- On prepared baking sheet, shape dough into a 12-inch by 5-inch rectangle, that is about 1/2-inch thick. I use a little extra flour on my hands to keep the dough from sticking.
- Bake for 25 minutes. Remove from oven. Using a serrated knife, slice biscotti into 12, one-inch wide slices. Lay each slice on its side, separating them on the baking sheet.
- Bake an additional 10 minutes. Flip biscotti to opposite side and bake another 10 minutes. Remove and cool completely before frosting.
- To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper (candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight container or ziploc bag for up to two weeks.
Notes
- Ensure the butter is softened for easy mixing.
- For best results, use fresh ingredients, especially the baking powder.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg