# What You Need:
→ 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
# How to Make:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
04 - Stir dry mixture into wet mixture until just combined.
05 - Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
06 - Divide dough in half. Shape each portion into a 10-inch long, 2.5-inch wide log on the prepared baking sheet. Slightly flatten tops.
07 - Bake logs for 23–25 minutes until lightly golden and firm. Let cool on pan for 10 minutes.
08 - Reduce oven temperature to 300°F.
09 - Slice logs diagonally into 3/4-inch thick pieces using a sharp serrated knife. Place slices cut side down on baking sheet.
10 - Bake slices for 10 minutes, flip, then bake an additional 8–10 minutes until crisp and golden. Cool completely on a wire rack.
11 - Melt remaining 1/4 cup of white chocolate and drizzle over cooled biscotti. Allow to set before serving or storing.
