Recipe by: Elizabeth Lampman (website)

“Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.”

Spring Biscotti
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Spring Biscotti
Votes: 0
Rating: 0
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Servings Prep Time Cook Time Ready In
24 25m 45m 1h 30 m
Servings Prep Time
24 25m
Cook Time Ready In
45m 1h 30 m
Servings: Units:
Ingredients
Ingredients
Servings: Units:
Instructions
  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.
  2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  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.
  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.
  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.

INGREDIENT TAGS: butter, white sugar, orange zest, vanilla extract, eggs, egg white, all-purpose flour, baking powder, salt, white chocolate, dried cranberries, pistachio nuts

Recipe Category: Biscotti