Ingredients
2 Cups flour
1t BakingPowder
1/4t Baking Soda
1/4t salt
1 Stick unsalted softened butter
3/4 cup sugar
2 large eggs
1t pure vanilla extract
1 Cup shelled pirstachios
1 cup dried cranberries
2oz white chocolate, melted
Preparation
heat oven to 325. In a small bowl whisk together flour, baking powder, baking soda, and salt. In the bowl oaf a standing mixer, beat butter with sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Lower speed and beat in dry ingredients. Stir in pistachios and cranberries by hand. Line a baking sheet with parchment paper or silpat. Form dough into a log, 14 inches long by 4 inches wide by 1 1/2 inches high. Bake until golden, about 30 minutes. Transfer baking sheet to a rack; let cool about 5 minutes. Using a serrated knife, slice log on the diagonal into 1/2 inch thick piece. Arrange slices on a lined baking sheet and bake about 8 minutes per side. Transfer biscotti to a rack and cool completely. Drizzle with melted white chocolate. Refrigerate until set, about 10 minutes.
