Lists... don't you love 'em?
1. Coffee table books. They're both beautiful and functional!
3. Seriously amazing kitchens.
4. Anything and everything Anthropologie.
5. Lovely old skeleton keys.
7. Giveaways. I'm addicted to them!
8. Diptic and triptic art.
9. Homemade fudge.
10. Sweet stripy straws.
11. Cool spoons, man!
12. Christmas cookies. It's kinda a love-hate relationship. But mostly love.
13. Unseasonably warm weather.
14. Pretty boots.
15. Pinterest. Aarghhhh!
16. Friday morning yoga. My muscles love it!
17. Cake buntings.
18. Dreaming in Spanish!
19. Lovely people I have met along the way.
20. This tea bag wreath.
22. My Microplane zester.
24. Instagram and my iPhone.
25. Blowing bubbles!
26. Apple keyboard magnets.
28. THESE biscotti. Oh wow, they are the best (and I'm not the only one who thinks so)!
Cranberry pistachio white chocolate biscotti
Inspired by Bon Appétit
Unlike your typical too-hard biscotti that lack flavor, these are bite-worthy, with a little crunch and a ton of flavor!
Makes about 20
2 ¼ cups unbleached all-purpose flour
1 ½ tsp baking powder
¾ tsp salt (I used ½ tsp because I used salted butter and salted pistachios)
6 tbsp unsalted butter, room temp
¾ cup white sugar
2 large eggs (use free-range local)
Zest from 1 lemon
1 ½ tsp pure vanilla extract
Pinch of ground nutmeg
¾ cup sweetened dried cranberries
¾ cup shelled pistachios (I used salted and it was fine; use unsalted if you like), chopped
½ cup white chocolate chips, plus more to taste/ drizzle
Preheat oven to 325F with rack in the center. Line two baking sheets with parchment or silicone baking mats.
Sift the flour, baking powder, and salt into a medium mixing bowl. Give the mix a little stir with a whisk. Using stand or hand mixer, beat butter and sugar with the paddle attachment until well blended and lighter in color. Mix in eggs one at a time. Then add lemon zest, vanilla, and nutmeg. Incorporate flour mixture just until blended. Stir in cranberries, pistachios, and white chocolate.
Gather dough and place on clean floured work surface. Roll the dough into a log about 3 inches wide and as long as your baking sheet (half sheet- about 18 inches or so). Carefully transfer the log to prepared baking sheet. Bake until almost firm but still pale, 26-28 minutes. Cool on baking sheet for 10 minutes (don't turn off oven). Using a sharp knife (serrated or chef's), cut the log into roughly ½-inch thick pieces on the diagonal. Place slices, first-cut side down onto second prepared baking sheet (they don't need a lot of space in between). Bake until firm and pale golden, 10-12 minutes per side (keep an eye on them; smaller biscotti may bake quicker). Cool until firm on the baking sheet. I had to leave them in turned off oven for a few extra minutes.
If you want, you can drizzle them with another ½ cup melted white chocolate as I did...