# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon fine sea salt
→ Fruit & Nuts
05 - ¾ cup dried cranberries
06 - ¾ cup shelled pistachios, roughly chopped
→ Wet Ingredients
07 - 3 large eggs, room temperature
08 - 1½ teaspoons vanilla extract
09 - ½ teaspoon almond extract (optional)
10 - Zest of 1 orange (optional)
→ Chocolate
11 - 1 cup white chocolate chips, divided
# Directions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Stir in dried cranberries and chopped pistachios until evenly distributed.
04 - In a separate bowl, lightly beat eggs with vanilla extract, almond extract, and orange zest if using.
05 - Pour wet ingredients into dry ingredients and mix with a spatula until dough forms; it will be thick and sticky.
06 - Fold in two-thirds of the white chocolate chips, reserving the remainder for later.
07 - Divide dough in half and, with floured hands, shape each into a log about 12 inches long and 2½ inches wide on the baking sheet.
08 - Bake logs for 25 to 28 minutes until golden and firm to the touch.
09 - Cool logs on the baking sheet for 10 minutes; lower oven temperature to 300°F.
10 - Use a sharp serrated knife to cut logs diagonally into ½-inch thick slices.
11 - Arrange slices cut side down on the baking sheet and bake for 10 minutes; flip and bake an additional 8 to 10 minutes until crisp.
12 - Transfer biscotti to a wire rack and cool fully.
13 - Melt reserved white chocolate, drizzle over cooled biscotti, and let set before storing.
