Spring Biscotti
Source of Recipe
Internet
List of Ingredients
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
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.
Makes 2 dozen.
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