How to make cranberry-pistachio biscotti

Preheat oven to 375°F.

Pour hot water over dried cranberries. Let sit for 10 minutes, then drain and set aside.

In a medium bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, beat together butter and sugar. It should resemble wet sand, but it's OK if it's a little clumpy.

Crack in 3 of the eggs, one at a time, beating after each addition.

Add in vanilla and beat until incorporated.

Add half of the flour mixture and mix it in on low speed.

Add the rest of the flour and mix until a sticky dough forms.

Add in pistachios and cranberries. Mix.

On a floured surface, shape biscotti dough into 2 14-by-2 inch logs. Flatten slightly and place on parchment paper-lined baking sheet.

Beat remaining egg and brush on top of the dough logs. (Note: pictured are two biscotti flavors: cranberry-pistachio on top and almond on the bottom. Let me know if you'd like the other recipe!)

Sprinkle with approximately 2 teaspoons sugar

Bake for 25 minutes, rotating halfway through.

Remove from oven and let biscotti cool for 10 minutes. Reduce oven temperature to 300°F.

With a serrated knife, slice biscotti into 1-inch slices.

Arrange biscotti on parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.

Microwave white chocolate for 30 seconds. Stir. Microwave for another 10 seconds and stir until smooth.

Spoon white chocolate into Ziploc bag. Snip a corner with scissors to create a makeshift pastry bag. Tip: Place the bag in a tall cup to make adding the chocolate easier.

Squeeze bag to drizzle white chocolate on biscotti.

Happy Holidays! Enjoy!