Cranberry and Pistachio Biscotti Dipped in White Chocolate |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
Closet Cooking Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
6 tablespoons sugar |
2 eggs |
1 tablespoon vegetable oil |
1/4 cup dried cranberries |
1/4 cup pistachios |
4 ounces white chocolate |
Directions:
1. Mix the flour, baking powder and salt in a bowl. Slowly mix the sugar into the eggs and oil in another bowl.
2. Slowly mix the dry and wet ingredients until they come together.
3. Mix in the cranberries and pistachios.
4. Form the dough into a rough oval about 10 inches by 3 inches on parchment paper.
5. Bake in a preheated 350F oven for 30 minutes.
6. Cut it into 1/4-1/2 inch slices.
7. Bake in the oven for 10 minutes per side at 325°F.
8. Melt the white chocolate in a double boiler.
9. Dip the biscotti into the white chocolate and set aside to cool.
|
|