White Chocolate dipped Cranberry, Pistachio & Almond Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 cup organic golden sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 1/4 cup shelled pistachios, roughly chopped
• 1/4 cup almonds, roughly chopped
• 1/4 cup hazelnuts, roughly chopped
• 200g white chocolate, for dipping

Instructions:

1. Preheat the Oven: Preheat your oven to 160°C and line a baking sheet with unbleached parchment paper or a silicon liner.

2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Add Eggs: Beat in the eggs, one at a time, until well combined.

4. Combine Dry Ingredients: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Add Nuts and Cranberries: Fold in the dried cranberries, chopped pistachios, almonds, and hazelnuts. Make sure they are evenly distributed throughout the dough.

6. Shape the Dough: Divide the dough in half. With floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.

7. First Bake: Bake in the preheated oven for about 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.

8. Cool and Slice: Remove the baked logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 150°C. Once the logs have cooled slightly, use a sharp knife to slice them into 1/2-inch wide biscotti. Lay the biscotti flat on the baking sheet, cut side up.

9. Second Bake: Bake the biscotti slices for an additional 15-20 minutes, or until they are dry and lightly golden. Be sure to flip them halfway through for even baking. The longer you bake them, the crunchier they'll be, so adjust to your preference.

10. Melt White Chocolate: While the biscotti cool, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth.

11. Dip Biscotti: Once the biscotti have completely cooled, dip one end of each biscotti into the melted white chocolate and place them on a parchment-lined tray to set.

12. Enjoy: Allow the white chocolate to harden, and then your Cranberry, Pistachio, Almond, and Hazelnut Biscotti with White Chocolate is ready to enjoy with a cup of coffee or tea!

Store the biscotti in an airtight container to keep them fresh. Enjoy!