Pistachio, Raspberry and White Chocolate Biscotti
 

Pistachio, Raspberry and White Chocolate Biscotti

For variety, dip half of the biscotti in melted white chocolate and
the other half in dark chocolate. Or, drizzle the melted chocolate
over the biscotti instead.

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons canola oil
2 and 1/2 teaspoons almond extract
3/4 cup shelled raw unsalted natural pistachios
1 cup dried raspberries or chopped dried strawberries (about 5
ounces)
1/2 cup chopped high-quality white chocolate (such as Lindt or
Perugina)
8 ounces high-quality white chocolate (such as Lindt or Perugina) and/
or 8 ounces bittersweet or semisweet chocolate, chopped

Preheat oven to 350 F. Line large baking sheet with parchment paper.
Whisk flour, baking powder, and salt in medium bowl to blend. Using
electric mixer, beat sugar, eggs, oil and almond extract in large bowl
until well blended. Add flour mixture and beat until smooth. Stir in
pistachios, dried berries, and 1/2 cup chopped white chocolate.
Drop dough by heaping tablespoonfuls in two 12-inch-long strips on
prepared baking sheet, spacing strips 3 inches apart. Using wet
fingertips, shape each strip into 3-inch-wide log, pressing evenly
(logs may look slightly lumpy).

Bake logs until lightly browned and almost firm to touch, for about 30
minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to
325 F.

Carefully transfer logs to cutting board. Line same baking sheet with
parchment paper. Cut each log crosswise into generous 1/2-inch-thick
slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3
rows on prepared baking sheet. Bake until pale golden (biscotti may be
soft but will firm as they cool), about 20 minutes. Cool completely on
baking sheet.

Line another large baking sheet with parchment paper. Place 8 ounces
chopped white chocolate in medium glass bowl. Place 8 ounces chopped
bittersweet chocolate in another medium glass bowl, if desired.
Microwave separately on medium in 20-second intervals just until
chocolate is soft to touch, about 40 seconds total (do not overheat or
chocolate will burn or seize). Stir chocolate until smooth.

Dip 1 end or 1 side of each biscotti in chocolate; place on baking
sheet. Chill until chocolate is set, about 30 minutes. (Can be made
ahead. Arrange in single layer in airtight container and chill up to 5
days or freeze up to 2 weeks.) Makes about 3 dozen.





"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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