Spring Biscotti
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
59
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Butter3 cup
White Sugar1 tbsp
Orange Zest1 tsp
Vanilla Extract2
Eggs2 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Salt1 cup
Dried Cranberry1.25 cups
Pistachio NutsDirections:
1
In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy
2
Mix in eggs and egg white one at a time, beating well after each addition
3
Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon
4
Stir in the white chocolate, dried cranberries, and pistachios
5
Cover, and chill for 30 minutes, or until dough is no longer sticky
6
Preheat oven to 325 degrees F (165 degrees C)
7
Line a baking sheet with parchment paper
8
Turn dough out on a lightly floured surface, and divide into halves
9
Form each half into a flattish log about 12 inches long by 3 inches wide
10
Arrange logs at least 3 inches apart on baking sheet
11
Bake for 30 minutes in preheated oven, or until pale gold
12
Allow logs to cool on the baking sheet until cool enough to handle
13
On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices
14
Arrange on baking sheet
15
Bake for an additional 15 minutes, or until golden
16
Transfer biscotti to wire racks, and cool completely
17
Store in an airtight container at room temperature