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

 

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.