The chocolate sets very quickly in the refrigerator, which is also the ideal storage space for these biscotti—especially if your kitchen is warm from holiday baking.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in pistachios and cranberries.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long rectangle. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; liberally brush over tops. Bake in 325°F oven until light golden and just firm to the touch, about 30 minutes. Let cool for 10 minutes.
Transfer to cutting board; cut diagonally into 1/2-inch thick slices. Stand slices upright, 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Let cool completely.
Dip 1 end of each biscotti in chocolate, letting excess drip off. Arrange on waxed or parchment paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes.
Makes about 36 cookies.
Homemade Cranberry White Chocolate Biscotti make for a yummy holiday gift. Wrap them up and then download and print these cute labels to add to your package.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 64 mg
- Sugars 12 g
- Protein 2 g
- Calories 130
- Total fat 5 g
- Potassium 38 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
- Iron 4
- Folate 9
- Calcium 2
- Vitamin A 3