# What's Needed:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
→ Add-Ins
08 - 2/3 cup shelled pistachios, roughly chopped
09 - 2/3 cup dried cranberries
10 - 3/4 cup white chocolate chips or chunks
# How To Make It:
01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, then add the vanilla extract, mixing until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
06 - Gently fold in the chopped pistachios, dried cranberries, and white chocolate chips evenly into the dough.
07 - Divide the dough in half. On the prepared baking sheet, shape each half into a log approximately 12 inches long and 2.5 inches wide. Lightly flatten the tops.
08 - Bake the logs at 350°F for 25 to 28 minutes, until set and lightly golden.
09 - Remove from the oven and allow logs to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F.
10 - Transfer the logs to a cutting board and use a sharp serrated knife to slice diagonally into 3/4-inch thick biscotti.
11 - Arrange the slices cut side down on the baking sheet. Bake for 10 minutes, then flip each biscotti and bake an additional 8 to 10 minutes until crisp.
12 - Cool the biscotti completely on a wire rack. Optionally, drizzle with melted white chocolate once cooled.
