Found in SL Dec 2024 here
2 cups (about 8 1/2 oz.) all-purpose flour, plus more for surface
3/4 tsp. baking soda
3/4 tsp. kosher salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup (4 oz.) unsalted butter, softened
1 tsp. vanilla extract
3 large eggs, at room temperature
3/4 cup sweetened dried cranberries, coarsely chopped
1/2 cup unsalted roasted pistachios, coarsely chopped
2 Tbsp. tap water
1 cup white chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Whisk together flour, baking soda, and salt; set aside.
3/4 tsp. baking soda
3/4 tsp. kosher salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup (4 oz.) unsalted butter, softened
1 tsp. vanilla extract
3 large eggs, at room temperature
3/4 cup sweetened dried cranberries, coarsely chopped
1/2 cup unsalted roasted pistachios, coarsely chopped
2 Tbsp. tap water
1 cup white chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Whisk together flour, baking soda, and salt; set aside.
Beat brown sugar, granulated sugar, and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add vanilla and 2 of the eggs; beat on low speed until combined, about 1 minute. With mixer on low speed, gradually add flour mixture, and beat until no streaks remain, about 45 seconds. (Mixture will be shaggy and sticky).
Add cranberries and pistachios; beat on low speed until evenly distributed, about 10 seconds.
Turn dough out onto a lightly floured surface. Evenly divide dough into 2 portions; shape each portion into a 12-inch-long log (about 1 1/2 inches wide x 1 inch thick).
Place logs 3 inches apart on prepared baking sheet. Whisk together water and remaining egg. Brush logs with egg mixture. (Discard any unused egg mixture.)
Bake in preheated oven until golden brown and firm on top, 25 to 30 minutes.
Let cool on baking sheet 5 minutes; transfer to a cutting board while still warm. (Reserve baking sheet and parchment paper.) Carefully cut logs crosswise into 3/4-inch-thick slices.
Place slices, cut sides down and evenly spaced, on reserved parchment paper-lined baking sheet.
Bake in preheated oven until mostly firm in center and slightly browned, 8 to 12 minutes, flipping biscotti once halfway through cook time.
Transfer biscotti to a wire rack; let cool completely, about 25 minutes.
Microwave white chocolate in a medium-size microwaveable bowl on HIGH in 30-second intervals, stirring between each interval, until melted and smooth, 1 to 2 minutes. Dip bottoms of biscotti into melted white chocolate; shake gently to remove excess, and transfer, white chocolate side down, to a parchment paper-lined wire rack.
Let stand until chocolate is set, 5 to 8 minutes.
Add cranberries and pistachios; beat on low speed until evenly distributed, about 10 seconds.
Turn dough out onto a lightly floured surface. Evenly divide dough into 2 portions; shape each portion into a 12-inch-long log (about 1 1/2 inches wide x 1 inch thick).
Place logs 3 inches apart on prepared baking sheet. Whisk together water and remaining egg. Brush logs with egg mixture. (Discard any unused egg mixture.)
Bake in preheated oven until golden brown and firm on top, 25 to 30 minutes.
Let cool on baking sheet 5 minutes; transfer to a cutting board while still warm. (Reserve baking sheet and parchment paper.) Carefully cut logs crosswise into 3/4-inch-thick slices.
Place slices, cut sides down and evenly spaced, on reserved parchment paper-lined baking sheet.
Bake in preheated oven until mostly firm in center and slightly browned, 8 to 12 minutes, flipping biscotti once halfway through cook time.
Transfer biscotti to a wire rack; let cool completely, about 25 minutes.
Microwave white chocolate in a medium-size microwaveable bowl on HIGH in 30-second intervals, stirring between each interval, until melted and smooth, 1 to 2 minutes. Dip bottoms of biscotti into melted white chocolate; shake gently to remove excess, and transfer, white chocolate side down, to a parchment paper-lined wire rack.
Let stand until chocolate is set, 5 to 8 minutes.
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