# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Add-Ins
09 - 3/4 cup shelled pistachios, roughly chopped
10 - 2/3 cup dried cranberries
11 - 3/4 cup white chocolate chips or chopped white chocolate (divided; reserve 1/4 cup for drizzling)
# Instructions:
01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
03 - In a large bowl, whisk granulated sugar, melted butter, eggs, vanilla extract, and optional almond extract until smooth and homogenous.
04 - Gently stir the dry mixture into the wet ingredients until just combined, avoiding overmixing.
05 - Fold in the chopped pistachios, dried cranberries, and 1/2 cup of the white chocolate chips evenly into the dough.
06 - Divide the dough in half. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2.5 inches wide, flattening the tops slightly.
07 - Bake for 23 to 25 minutes until the logs are lightly golden and firm to the touch. Remove from oven and allow to cool on the sheet for 10 minutes.
08 - Reduce oven temperature to 300°F to prepare for the second baking phase.
09 - Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick pieces. Place slices cut side down on the baking sheet.
10 - Bake the slices for 10 minutes, then flip each piece and continue baking for an additional 8 to 10 minutes until crisp and golden. Cool completely on a wire rack.
11 - Melt the reserved 1/4 cup white chocolate and drizzle over the cooled biscotti. Allow chocolate to set before serving or storage.
