Holiday Biscotti

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 2 dozen cookies
LEVEL: Intermediate

ingredients

  • 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
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Directions

 


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. 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.

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  • on January 15, 2014

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    These are perfect.....the flavour is delicious !directions are easy to follow & though the time is more to bake than the usual cookie,the end product is well worth the effort.

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  • on December 30, 2013

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    These are wonderful! They will now forever be in my biscotti repertoire. I make biscotti because I'm half Italian which makes it a requirement, but also because they're one of the easiest cookies to make. Much bang for your buck! I think what I liked most about these is their slightly crunchy texture and, of course, their very festive appearance. I can already see them on an Easter table with pastel sugar crystals. Molte grazie, Giada! And many thanks to friend Susan who shared them with us.

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  • on December 27, 2013

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    They are delicious , not to mention the house smelled amazing. Looking forward to making them again , I will never buy store bought again. Thank you Giada for this amazing recipe!

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