These biscotti are best served with fresh fruit and a warm drink such as tea, a dry white wine, or deep red. They are great plain or can be made more fancy by dipping them in dark chocolate and are a fabulous evening treat or hostess gift. This recipe is delicious, easy to make, and freezes well.
- 2 sticks (1 cup) unsalted butter
- 1 and 1/2 cup sugar
- Freshly grated orange zest from two oranges
- Freshly grated lemon zest from two lemons
- 2 tablespoons vanilla
- 4 large eggs
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces white chocolate, chopped coarse (about ½ cup)
- 1 cup dried cranberries
- 2 and 1/2 cups natural shelled pistachios
- optional – 8 ounces of dark chocolate
Preheat oven to 325F and lightly grease and flour two large baking sheets.
Using an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add in eggs, 1 at a time, beating well after each addition.
Add the flour, baking powder, and salt and beat until well combined. Beat in remaining ingredients. Chill dough 30 minutes or until it no longer feels sticky.
Divide the dough into four quarters. Form each piece into a flattish log about 12 inches long. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, or about 30 minutes. Cool logs on a baking sheet on a rack for 5 minutes.
On a cutting board cut logs crosswise on a diagonal into 1/2 inch thick slices and arrange the biscotti with cut sides on the baking sheet. Bake biscotti in middle of the oven 15 minutes, or until golden.
Transfer biscotti to racks and cool completely.
Optional – If you would like to cover in dark chocolate, melt dark chocolate in a dutch over. Using a spoon cover half of each biscotti and let cool completely.