White Chocolate Dipped Cranberry-Pistachio Biscotti

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Whether your full blooded Italian, or just a full blooded mutt like myself, you should learn how to make biscotti. These crunchy cookies can be eaten for dessert, a snack, or even for breakfast with your morning coffee! And you already know I’m always looking for a good excuse to eat cookies for breakfast.

IMG_6699Making Biscotti can seem a bit intimidating from the looks of them, but it’s really not. Once you know that drill, these  cookies are a synch to make (and the taste of the dough is worth it all in itself!)

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Biscotti literally means “twice-baked” or “twice-cooked”, so when you make these cookies, you form the dough into a long oval, bake, cool, cut, and bake the individual slices again until they are dried out and crisp.

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I made some for my Grandpa and his wife, and she had thought I had bought them! That’s how impressive these look after you dunk them into a bath of white chocolate.

If only I could take a bath in white chocolate… maybe if Ghirardelli ever decides to sponsor me.

IMG_6674 IMG_6677I ended up sprinkling mine with some chopped pistachios, but that’s only because there’s no such thing as “too many pistachios.”

IMG_6672I actually first made this recipe when I was in junior high I believe. I was so impressed with myself, but haven’t made them since!

Why?!?!

I can’t answer that, but what I can do, is make as many batches as I can, to make up for lost time.

IMG_6702 IMG_6706 IMG_6708If you wanted to swap out your favorite nut or dried fruit in place of cranberries and pistachios, you totally could. Same with if you prefer milk or dark chocolate.

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White Chocolate Dipped Cranberry-Pistachio Biscotti
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These crunchy cookies are loaded with tart, chewy cranberries, toasted pistachios, and dipped in white chocolate. These can be eaten for dessert, a snack, or even for breakfast with your morning coffee!
White Chocolate Dipped Cranberry-Pistachio Biscotti
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Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
These crunchy cookies are loaded with tart, chewy cranberries, toasted pistachios, and dipped in white chocolate. These can be eaten for dessert, a snack, or even for breakfast with your morning coffee!
Servings
2dozen
Servings
2dozen
Ingredients
Servings: dozen
Units:
Ingredients
Servings: dozen
Units:
Instructions
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. Using an electric mixer, beat the sugar, butter, and salt in a large bowl until light and fluffy. Beat in the vanilla and eggs, 1 at a time. Add the flour and baking powder and beat until just blended. Stir in the pistachios and cranberries.
  3. 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.
  4. Place the log on a cutting board, and using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices (you can also cut them straight across for slightly smaller pieces). Arrange the biscotti, cut side down, onto the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. Place the chocolate into a bowl, and microwave in 30 seconds increments until melted, stirring in between. 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. Refrigerate until the chocolate is firm, about 35 minutes.
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