# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
→ Add-ins
08 - 3/4 cup shelled pistachios, roughly chopped
09 - 3/4 cup dried cranberries
10 - 3/4 cup white chocolate chips or chopped white chocolate, divided
# Directions:
01 - Preheat the oven to 350°F and line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly mixed.
03 - In a large bowl, whisk the sugar, melted butter, eggs, and vanilla extract until the mixture is smooth.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined, avoiding overmixing.
05 - Fold the pistachios, dried cranberries, and half of the white chocolate into the batter evenly.
06 - Divide the dough into two equal portions. Shape each into a log approximately 12 inches long and 2.5 inches wide on the prepared baking sheet. Flatten the tops slightly.
07 - Bake the logs for 25 to 28 minutes until they are golden and firm to the touch. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
08 - Using a serrated knife, slice the logs diagonally into 3/4-inch thick pieces.
09 - Arrange the slices cut-side down on the baking sheet. Bake for 8 to 10 minutes, then flip the biscotti and bake an additional 6 to 8 minutes until they are crisp and lightly golden.
10 - Cool the biscotti completely on a wire rack. Melt the reserved white chocolate and drizzle over the cooled cookies. Allow the chocolate to set before serving.
