The Garden Gables Inn

Cranberry-Pistachio and White Chocolate Biscotti: Dessert

Servings: 24

Prep time:20

Ingredients:

• 

  1 cup all purpose flour

• 

  1 cup whole wheat pastry flour

• 

  1 1/2 teaspoons baking powder

• 

  3/4 cup unrefined sugar (Sucanat, Florida Crystals, or Turbinado)

• 

  1/2 cup unsalted butter, room temperature

• 

  1 teaspoon grated orange zest (optional)

• 

  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

• 

  1/4 cup pistachios, very finely chopped, for garnish

Step 1:

Preheat the oven to 325 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, orange 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.

Step 2:

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes. Place the log on a cutting board. Using a sharp serrated knife, cut the log into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.

Step 3:

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.

Step 4:

Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with finely chopped pistachios.

Step 5:

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.