Holiday Biscotti

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Holiday Biscotti

Holiday Biscotti

Beautiful red and green ingredients look so attractive on a party plate.

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
2/3 cup dried cranberries
12 ounces white chocolate, chopped
(or use white Almond Bark

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 until pale golden, about 15 minutes (do not let them brown too much or they will lose their color). Transfer to a rack and cool completely.

Melt the chocolate or Almond Bark in a shallow bowl in the microwave. Dip the end or side of the biscotti into the melted chocolate, gently shaking off the excess. Place the biscotti on waxed paper for the chocolate to set. (refrigerate if necessary).

Wrap biscotti individually in plastic wrap for a beautiful gift. Freeze in resealable plastic bags up to 3 weeks.

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