Holiday Biscotti

Biscotti. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked": it defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time (Source: Wikipedia). And that's exactly why I'm baking holiday biscotti today. We're giving out the cookie packs next week, right before we leave
and with all the packing & preparations required for the trip, it's just impossible to cram all the baking to next week.
This is a great recipe, tested and tried for almost 3 consecutive Christmases. I love dunking it in coffee and this makes for a great snack when you need a pick-me-upper during the holiday season.

Ingredients (recipe courtesy of Giada deLaurentis, Food Network)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish (optional)

Method:
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
1. Whisk the flour and baking powder in a medium bowl to blend.
2. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
3. Beat in the eggs 1 at a time.
4. Add the flour mixture and beat just until blended.
5. Stir in the pistachios and cranberries.
6. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
5. Bake until light golden, about 10 minutes. Cool for 30 minutes.
6. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. 7. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 40-45 minutes. 8. Transfer the biscotti to a rack and cool completely.
9. Microwave the chocolate until the chocolate melts, ~ 1min. Drizzle the white chocolate over the biscotti.
10. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals (if using)
Refrigerate until the chocolate is firm, about 35 minutes.

Note: The biscotti can be made ahead. Store them in an airtight container up to 5 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.