Christmas Biscotti

2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
1 tablespoon instant espresso
1/2 cup pistachios, chopped in half
1/2 cup vanilla baking chips
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips

Cream butter and sugar in mixer, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add extract and continue to mix until well-combined.

Pic of end result didn’t turn out as nice, but I hope you still try it!

– Still editing this entry, but I’m tired…. so I’ll continue editing on Monday! If you happen to make it before I update, all you need to do is mix everything up — except the egg white — ideally dry with dry and wet with wet, then combine. Cut the dough in two, shape into flat logs like the pic, brush with beaten egg white, bake at 350 for about 20 minutes, let cool for just a bit, then slice into “sticks”, put cut side up on sheet, bake again on one side for 5-7 minutes, turn and bake again 5-7 more or just until dry. Biscotti is supposed to be hard! Not break-your-teeth hard, but hard and sturdy enough for dunking into coffee or wine, or for nibbling, like mice on Christmas day or something equally silly. You get the picture. I’ll be back on Monday.

Oh, and yeah, this is an original recipe. Every year I make a bit of adjustment — still not 100% perfect, but very very close to my original vision. Heh heh.