Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Ingredients:
1/4 cup butter
3/4 cup sugar
2 eggs
1 egg white
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cup pistachio nuts

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Directions:

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 white chocolate, dried cranberries, and pistachios.  Cover, and chill for 30 minutes, or until dough is no longer sticky.

Preheat oven to 325 F.  Line a baking sheet with parchment paper.

Turn out dough on a slightly floured surface, divide into halves.  Form each half into a flattish log about 12 inches long by three inches wide.  Arrange logs at least 3 inches apart on baking sheet.

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 one-inch thick slices.  Arrange on a baking sheet.

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.