Ingredients:

Biscotti:

• 120g unsalted butter, at room temperature
• 1 cup caster sugar
• 1 teaspoon vanilla bean paste
• 2 large eggs, at room temperature
• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup unsalted pistachio, roughly chopped
• 1/2 cup dried cranberries, roughly chopped

Glaze: 

• 200 grams white chocolate
• 2-3 tablespoons unsalted pistachio, crushed

Method:

1. Preheat oven to 170 degrees (C). Line a large baking sheet with baking paper; set aside.
2. In a the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and sugar on medium speed until combined; about 1-2 minute/s.
3. Add in the vanilla bean paste and eggs, one at a time, beating well after each addition.
4. Sift in flour, baking powder, and salt and mix on low speed until just incorporated.
5. Add pistachio and dried cranberries until just combined. Be sure not to over mix here.
6. Lightly flour a clean work surface. Scrape the dough out onto the prepared work space (it will be very sticky!) and gather it into a ball. Press the ball into a round, flat disk, then divide the dough in half. Shape each half into a 12-inch log, adding a little bit more flour if needed. Place the logs, 4 inches apart, on prepared baking sheet. Gently press down on the logs and flatten them until they’re about 2 inches wide.
7. Place the baking sheet in the preheated oven and bake for 25 minutes, or until the top is firm, shiny, and springs back when lightly touched. Place the baking sheet on a wire rack and cool for 15-20 minutes. In the meantime, reduce the oven temperature to 150 degrees (C).
8. Once the 15-20 minutes are up, gently transfer the logs to a large cutting board. Using a serrated knife, slice the logs into diagonal 3/4 inch slices. Arrange the slices back on the lined baking tray, placing them cut side down and 1 inch apart. Bake for 10 minutes, or until dry and firm (slightly longer if you like them firm and crunchy).
9. Transfer the biscotti to a wire rack. Cool completely before dipping in chocolate and sprinkling with crushed pistachio.

Tips/Substitutions:

• • Biscotti will stay fresh, when stored in an airtight container, for up to 2 weeks. Biscotti may be frozen for up to 2 months.

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