2 Cups All-purpose Flour
1-1/2 Teaspoons Baking Power
¾ Cup Sugar
½ Cup Unsalted Butter, at room temperature
1 Teaspoon Grated Lemon Zest
¼ Teaspoon Salt
2 Large Eggs
¾ Cup Pistachios, coarsely chopped
2/3 Cup Dried Cranberries
12 Ounces White Chocolate, Chopped
Red and Green Sugar Crystals
Preheat the oven to 350 degrees.
Line a heavy large baking sheet with parchment paper.
Whisk the flour and baking powder in a medium bowl to lend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend completely. Beat in the eggs one 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 lightly golden, about 40 minutes. Cool for 30 minutes.
Place the log on a cutting board. Using a sharp serrated knife, put the log on a diagonal into ½ to ¾-inch 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 them completely
Melt the white chocolate in a bowl set over a saucepan of simmering water until melted. Drizzle the chocolate over the cooled biscotti and top the chocolate with the red and green sugar crystals.
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