Description
Recommended Equipment
- 2 bowls
- electric mixer
- whisk
- baking tray
- parchment paper
- sharp knife
- spoon or spatula
- food processor (optional, for chopping cranberries)
Ingredients
Units Scale
- 125 grams all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 30 grams butter, room-temperature
- 75 grams white sugar
- 1 egg
- 1 tsp vanilla extract
- 50 grams pistachios
- 50 grams fresh cranberries
- 100 grams white chocolate
Instructions
- Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
- In one bowl, thoroughly mix the flour, baking powder, and salt.
- In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix well.
- Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
- Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
- Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
- Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
- Place the biscotti slices cut side down back onto the baking tray.
- For a softer version: Bake each side for 5 minutes.
- For a crunchier version: Bake each side for 10 minutes.
- Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.
- Passive Time: 40 min
- Cook Time: 20 min
