Recipe: Cranberry-pistachio biscotti
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Cooking tools:
- Stand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Sifter
- Cutting board
- Bread knife
- Cooling rack
- Double boiler
- Saucepan
- Wax paper
- Measuring cup
- Measuring spoon
- Spatula
- Airtight container
Ingredients
- 2 1/4 cups unbleached all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher or sea salt
- 1/3 cup (2/3 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup sweetened dried cranberries
- 3/4 cup shelled natural pistachio nuts
- 6 ounces white chocolate, chopped
- 1 1/2 teaspoons canola oil
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