Spring Biscotti Recipe

Ingredients
<br>- ¼ cup butter
<br>- ¾ cup white sugar
<br>- 1 tablespoon orange zest
<br>- ½ teaspoon vanilla extract
<br>- 2  eggs
<br>- 1  egg white
<br>- 2 cups all-purpose flour
<br>- 1 ½ teaspoons baking powder
<br>- ¼ teaspoon salt
<br>- 2 ounces white chocolate, chopped
<br>- ½ cup dried cranberries
<br>- 1 ¼ cups pistachio nuts
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- ¼ cup butter
- ¾ cup white sugar
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 ounces white chocolate, chopped
- ½ cup dried cranberries
- 1 ¼ cups pistachio nuts

Directions
step 1: 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.
step 2: Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
step 3: 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.
step 4: 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.
step 5: 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.

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