Siri’s Biscotti

Happy Holidays everyone! I just finished all my finals (and hopefully passed all of them…) and am back in sweet, sunny California! After Thanksgiving break, my house got in the holiday spirit with decorations, and I started craving some holiday themed treats. This is a recipe I got from one of my former roommates, whose ultimate frisbee nickname is Siri, so I call them Siri’s biscotti. I’ve made this recipe a few times now, making some adjustments along the way, and these come out wonderfully every time! I really like the original combination of mix-ins, which is white chocolate, dried cranberries, and pistachios, especially since they add a little pop of red and green to make these holiday-themed. I can also think of many other combinations that would be delicious, like chocolate and orange zest, or maybe butterscotch and pecans if I’m feeling adventurous.

I tend to cut the biscotti relatively thick and don’t bake them till they’re super crunchy, but you can increase the baking time a little bit or slice them a little thinner for crispier cookies. These have been very popular with my friends and family, and they also hold up well to give as gifts. Here’s the recipe!

Siri’s Biscotti

Makes about 30 cookies (thick cut)

Ingredients

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 tsp vanilla extract

2 eggs

1 tsp baking powder

1/2 tsp salt

2 1/2 cups all-purpose flour

1/2 cup dried cranberries

1/2 cup white chocolate chips

1/2 cup pistachios, chopped

Directions

Preheat the oven to 350˚F and line a baking sheet with parchment paper.

Cream together the butter and sugar until smooth, then beat in the vanilla and eggs until fluffy. Stir in the salt and baking powder, then add the flour and mix until well-combined. Mix in the cranberries, white chocolate chips, and pistachios until evenly distributed throughout the dough.

Divide the dough in half and form each into a flattened log about 3” wide and 9” long. Place on the parchment paper. Bake for 35 minutes.

Remove from the oven and allow to cool 5-10 minutes. Use a large knife to slice the logs into diagonals about 3/4” thick (or 1/2” if you want crispier cookies). Lay the cookies cut side down on the parchment, return to the oven and bake for 7 minutes, then remove, flip over, and bake for another 7 minutes, or until desired crispness. Remove from the oven and allow to cool. Enjoy!

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