INGREDIENTS
3C AP flour
2t Baking powder
1/2t Salt
1C Sugar
3ea Large eggs
2T Canola oil
2-1/2t Almond extract
3/4C Shelled raw unsalted pistachios
1C Dried raspberries or cherries
1/2C High quality white chocolate, chopped
Process
Preheat the oven to 350F
Line a large baking sheet with parchment paper
Combine the flour, baking powder, and salt in a medium bowl using a whisk
Using an electric mixer, beat the sugar, eggs, oil, and almond extract in a large bowl until well blended
Add the flour mixture
Beat until smooth
Stir in the pistachios, dried berries, and 1/2C of chopped white chocolate
Drop by heaping tablespoonfuls in two 12 inch long strips spaced 3 inches apart
Using wet fingertips, shape each strip into a 3 inch wide log, pressing evenly
Bake logs until lightly browned, and almost firm to the touch About 30 minutes
Cool logs on a sheet for about 30 minutes
Reduce the oven temperature to 325F
Transfer logs to a cutting board
Line the same baking sheet with parchment paper
Cut each log crosswise into generous 1/2 inch slices
Stand the biscotti upright, spacing about 1/4inch apart in 3 rows on a prepared baking sheet
Bake until pale golden (Biscotti will be soft, but will firm as they cool) About 20 minutes
Cool completely on a baking sheet
Line another large baking sheet with parchment paper
Place 8 oz of chopped white chocolate in a medium glass bowl
Microwave on medium in 20 second intervals just until the chocolate is soft to the touch, about 40 seconds total
Do not overheat or the chocolate will burn or seize
Stir the chocolate until smooth
Dip one end or side of each biscotti in the chocolate and place on the baking sheet
Chill until the chocolate is set, about 30 minutes
This can be made ahead
Arrange in a single layer in an airtight container and chill for up to 5 days, or freeze for up to 2 weeks
Mad Dog and Celeste's Recipes 