White Chocolate-Dipped Biscotti

This post is a little overdue, given that I’ve been hoarding these photos since Christmas….but I figured they’re just as appropriate now, given my current location in Italy (which, actually, has been rather lacking in biscotti…)

Honestly, these biscotti are delicious any time of year, and the white chocolate gives them that extra kick of sweetness. I’m not even a huge fan of biscotti (seeing as I have a major sweet tooth), but these are killer. And so easy to make!

This recipe is from Giada and is a version of her traditional biscotti with a Christmas spin. If you don’t have white chocolate on hand or prefer your biscotti plain, you can easily skip the dipping part of the recipe. See below!

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
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.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. 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. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

Enjoy!