Food Network: Holiday Biscotti

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Holiday Biscotti
Recipe courtesy Giada De Laurentiis

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.