About 4 years ago I saw Giada De Laurentiis make these holiday biscotti on her show. I was always a little fearful of making biscotti and I have no idea why. These are so easy to make, but take a little extra time because they have bake twice. I made the biscotti as soon as I saw the recipe and added them to my regular holiday baking list. Everyone raves about them and it won’t be Christmas without having a plate of biscotti. I am sitting here and asking myself why I only make them during the holidays. The only thing that makes them “holiday”‘ biscotti are the red and green sugar crystals sprinkled on the white chocolate. Take those away and they are regular biscotti to be made all year round. I will probably start doing that.
Note: Please use really good white chocolate, like Baker’s, which can be found in every grocery store. I’ve found that using the white chocolate chips can be stressful. I’ve tried many times using just the chips only to have the white chocolate seize up on me. But using good white chocolate and chopping it up with a knife before melting, always works for me. I use the double boiler method. I take a glass bowl and place it over a pot of low simmering water. Works every time!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.(Lightly wet your hands while you form the dough, it will make it easier)Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Source: Giada De Laurentiis via Food Network