GF LF White Chocolate Dipped Cranberry and Pistachio Biscotti
Mom always insisted we add Biscotti to the Christmas treat list, but I never really liked it. But, now that I’m a latte lover, I totally get it! I hesitated to attempt it, but because it’s one of Francisco’s favorite things to eat with his black coffee, I thought I would also try my own Gluten-Free variation on this recipe we’ve had since I was younger, that actually calls for 1 ½ cups of chocolate chips to make Chocolate Chip Biscotti. I replaced Chocolate Chips in this recipe with ½ cup Pistachios, ½ cup Craisins, and ½ cup Lactose-Free White Chocolate Chips. And, instead of dipping in Chocolate Almond Bark, I dipped in White Chocolate Bark. They turned out so pretty and SO delicious!
1/2 cup craisins
1/2 cup pistachios
1/2 cup dairy-free white chocolate chips
(or instead, use 1 ½ cups chocolate chips)
3 cups GF flour, plus more for dusting
4 large eggs
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
½ cup sanding sugar (I just use granulated)
White Chocolate (or chocolate) Almond Bark for dipping (dipping is optional!)
Preheat oven to 375⁰F. In medium bowl, combine flour, baking powder, and salt and set aside. Line a baking sheet with parchment paper or a silicone mat and set aside as well.
In an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Add dry ingredients, beating on low, until fully combined. Stir in pistachios, white chips, and craisins (or just chocolate chips).
Remove dough to a lightly floured surface. Divide in two. Roll each into a 2-inch-by-18-inch-long log, and place on prepared baking sheet, leaving a space between logs. Flatten logs slightly with palm of hand. In a small bowl, add remaining egg. Brush logs with remaining egg (beaten), and sprinkle with sanding sugar.
Bake for 25 minutes. Remove from oven, and cool on rack until warm to touch, about 20 minutes. Place logs on cutting board, and cut crosswise on a diagonal into ¾ inch wide pieces. Return cut biscotti to baking sheet, cut side down. Return to oven until biscotti begins to brown around edges, about 12 more minutes. Transfer to write racks to cool.
Dip in melted white chocolate (or chocolate) flavored almond bark to “garnish” if desired. Only dip half-way up, ensure an even line. (But if you don’t, they will taste just as good!)