Biscotti

Ingredients

• Butter

  Unsalted

  ¼ cup or 57g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Orange zest

  3 tsp or 6g

• Vanilla extract

  ½ tsp or 2g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Salt

  Table

  ¼ tsp or 2g

• White chocolate

  Candies

  57g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Pistachio nuts

  Nuts, raw

  1 ¼ cup or 154g

Directions

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. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. 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. 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. 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.