I made these for the teachers cookie exchange at school this year, they came out so pretty and so delicious.
Recipe by Giada De Laurentiis
2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1 stick unsalted room temperature butter
1 tsp grated lemon zest
1/4 tsp salt
3/4 cup pistachios coarsely chopped
2/3 cup dried cranberries
12 ounces good quality white chocolate, chopped
Preheat oven to 350 degrees, Line a heavy duty cookie sheet with parchment paper. Whisk the flour and baking powder together in a medium bowl. Using a mixer beat the butter and sugar, lemon zest and salt until combined. Beat in eggs one at a time, add flour mixture and mix until just combined. Stir in pistachios and cranberries.
Form into a 13 inch long 3 inch wide log onto prepared cookie sheet. Bake until golden about 40 minutes. Cool for 30 minutes. Place the log on a cutting board and using a serrated knife, slice into 3/4 inch thick slices arrange the biscotti cut side down on the baking sheet. Bake until pale golden, about 15 minutes. Transfer to a rack and cool completely.
Melt the chocolate in a bowl set over simmering water. Dip half the biscotti in the melted chocolate and place on parchment paper to cool completely.