Pistachio Cranberry Biscotti with White Chocolate

Preheat the oven to 325º F. Line a half sheet pan with parchment paper.

Set up the Ankarsrum mixer with the beater bowl and cookie beater. Cream the butter and sugar on low speed (1 o’clock) until beginning to combine, then increase speed to medium (6 o’clock) for 1 minute until smooth. Pour in the olive oil and continue to mix for 2 minutes until light and fluffy.

Scrape down the sides of the bowl and pour in the vanilla and almond extract. While mixing at medium-low (2-3 o’clock) add the eggs, one at a time and cream for 1 minute.

Add the salt and baking powder and mix at medium-low until combined. While continuing to mix slowly add the flour and stop the machine as soon as it is combined. Add the pistachios and cranberries and mix on low (1 o’clock) for 10-15 seconds until evenly distributed throughout the dough.

Divide the dough in two and place each portion in a mound on the prepared baking sheet. With damp fingers, shape each mound into a log about 2 inches wide and 10 inches long, leaving at least 3 inches between the logs, as they will spread slightly during baking.

Bake the biscotti for 35-40 minutes until lightly golden and slightly firm to touch. Allow to cool for 10 minutes.

Transfer the logs to a cutting board use a very sharp chef’s knife or serrated knife to slice them on a diagonal about ½ inch thick using a gentle sawing motion to avoid crumbling.

Arrange the cookies back on the baking pan in a single layer and return to the oven to bake another 20-25 minutes until golden. Transfer the biscotti to a wire rack to cool to room temperature.

Melt the white chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. Dip each biscotti in the chocolate shaking off any excess then return to the baking sheet to set before serving.

Notes: Be careful not to overmix the dough once you add the flour, as this can make the biscotti tough instead of crisp. Don’t worry if the logs look rough; biscotti are meant to have a rustic appearance. Slicing the Biscotti: For extra crisp biscotti, you can bake them a few minutes longer during the second bake, but keep an eye on them to avoid burning. If you prefer slightly softer biscotti, reduce the second bake time by 5 minutes. Store the biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze them for up to 3 months.