Spring Biscotti RecipeHome cooked recipes, Spring Biscotti Recipe recipe 2019, Spring Biscotti Recipe recipe, easy Spring Biscotti Recipe recipe 2019, Spring Biscotti Recipe dessert recipe, Spring Biscotti Recipe recipe by ingredient, Spring Biscotti Recipe recipe builder
1/4 cup butter
1/4 teaspoon salt
1/2 cup dried cranberries
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 egg white
2 ounces white chocolate, chopped
1/2 teaspoon vanilla extract
1 tablespoon orange zest
3/4 cup white sugar
1 1/4 cups pistachio nuts
In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.