Time: 1 hour 40 min.
Complexity: easily
Quantity: 24 pcs.

This light and crisp Italian classic gets its crispiness from a double-baking process. Giada De Laurentiis bakes the biscotti in the oven for 40 minutes in a 33x7 cm log, then bakes them in slices for another 20 minutes. Dried cranberries and pistachios add color and texture, while a thick chocolate coating adds an extra touch of sweetness. Perfect with a morning cup of coffee.

Ingredients:

• 2 cups premium wheat flour
• 1.5 tsp baking powder
• 3/4 cup sugar
• 1/2 cup (110 g) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup coarsely chopped pistachios
• 2/3 cup dried cranberries
• 340g good quality white chocolate, chopped
• Red and green crystal sugar for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, lemon zest, eggs, pistachios, dried cranberries, white chocolate

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Preparation:

Step 1
• Preheat oven to 180C. Line a large, heavy baking sheet with parchment paper.
Step 2
• Combine the flour and baking powder in a medium bowl. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl. Beat in the eggs one at a time. Add the flour mixture and mix well. Stir in the pistachios and cranberries.
Step 3
• Form the dough into a log 33 cm long and 7-8 cm wide and place on a baking sheet. Bake until light golden brown, about 40 minutes. Cool for 30 minutes.
Step 4
• Place the log on a cutting board. Using a sharp serrated knife, cut the log diagonally into 1.5-2 cm thick slices. Place the biscotti, cut side down, on a baking sheet. Bake until light golden brown, about 20 minutes. Transfer the biscotti to a wire rack to cool completely.
Step 5
• Place the bowl over a double boiler, add the chocolate, and melt, stirring constantly. Dip the biscotti halfway into the melted chocolate. Gently shake off any excess chocolate. Place the biscotti on a baking sheet to allow the chocolate to set. Sprinkle with crystal sugar. Refrigerate for 35 minutes to allow the chocolate to harden.
Step 6
• After you've dipped the biscotti in the melted chocolate, you can also dip them in chopped pistachios if you'd like.
  
  Biscotti cookies can be made in advance. Store them in an airtight container for up to 4 days, or wrap them in foil and freeze them in a plastic bag for up to 3 weeks.

Votes: 5