holiday biscotti

what you need:

• 2 large eggs
• 2 large egg whites
• 2 teaspoons vanilla extract
• ¾ cup whole-wheat flour
• 1 ¼ cup all purpose flour
• ¾ cup raw sugar
• 2 teaspoons baking powder
• ½ cup white chocolate chips
• 1/3 cup pistachios, roughly chopped
• 1/3 cup dried cranberries
• Canola oil spray

what to do:

1. Preheat oven to 300°F. Line a baking sheet with parchment paper and spray lightly with canola oil.
2. In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, and baking powder. Set aside.
3. In the bowl of an electric stand-mixer fitted with the paddle attachment (or using an electric hand-mixer and large mixing bowl), beat the eggs, egg whites, and vanilla extract on medium speed.
4. Incorporate the dry mixture into the wet mixture in four even additions, stirring constantly on low speed, until completely combined into a thick dough. Scrape down the sides of the bowl if necessary. Stir in white chocolate chips, pistachios, and dried cranberries until just combined.
5. Spread the dough onto baking sheet, forming into a smooth log of approximately (3-inches) thick.
6. Bake 50 minutes. Remove and allow to cool before slicing log into 15 to 17 even strips. Arrange, cut-side up, on baking sheet and reduce oven temperature to 275°F. Bake 40 minutes, until very hard. Remove and allow to cool.

YIELD:

15 to 17 large biscotti