This is a recipe I have been making for years. They are so good and look so festive and Christmas-y with the pistachios and cranberries. They are great for food gifts, too. Throw a couple in a bag and tie a ribbon around it to give to neighbors and co-workers. I’ve done this as favors at my Christmas parties in the past, too. Throw them in a festive tin to give out. They are not only pretty, but delicious and last several days. You can also make them ahead and put them in the freezer for a few weeks. Enjoy!
Step 1: Preheat oven to 350 degrees.
Step 2: Line a baking sheet with parchment or silpat.
Step 3: Whisk together the flour and baking powder. Set aside.
Step 4: Mix together butter, sugar, lemon zest and salt until combined.
Step 5: Beat in the eggs, 1 at a time.
Step 6: Add the flour mixture to the wet ingredients until just combined.
Step 7: Stir in pistachios and cranberries.
Step 8: Form the dough in a log (about 13 x 3). 
Step 9: Transfer to baking sheet and bake for 40 minutes or until golden.
Step 10: Let cool for 30 minutes.
Step 11: Place the log on a cutting board and cut diagonally into 1/2 inch pieces
Step 12: Place pieces on a baking sheet with parchment or silpat.
Step 13: Bake for about 15 more minutes or until golden. Let cool completely on wire rack.
Step 14: Once biscotti are cooled, melt white chocolate in a bowl.
Step 15: Dip part of the biscotti into white chocolate and lay on wax paper to cool.
Step 16: Sprinkle with chopped pistachios.
HOLIDAY BISCOTTI
Adapted from Giada De Laurentiis via Food Network
Ingredients:
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1 stick unsalted butter
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup chopped pistachios, plus more for sprinkling
• 2/3 cup dried cranberries
• 12 ounces white chocolate
DIRECTIONS:
Step 1: Preheat oven to 350 degrees.
Step 2: Line a baking sheet with parchment or silpat.
Step 3: Whisk together the flour and baking powder. Set aside.
Step 4: Mix together butter, sugar, lemon zest and salt until combined.
Step 5: Beat in the eggs, 1 at a time.
Step 6: Add the flour mixture to the wet ingredients until just combined.
Step 7: Stir in pistachios and cranberries.
Step 8: Form the dough in a log (about 13 x 3).
Step 9: Transfer to baking sheet and bake for 40 minutes or until golden.
Step 10: Let cool for 30 minutes.
Step 11: Place the log on a cutting board and cut diagonally into 1/2 inch pieces
Step 12: Place pieces on a baking sheet with parchment or silpat.
Step 13: Bake for about 15 more minutes or until golden. Let cool completely on wire rack.
Step 14: Once biscotti are cooled, melt white chocolate in a bowl.
Step 15: Dip part of the biscotti into white chocolate and lay on wax paper to cool.
Step 16: Sprinkle with chopped pistachios.
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