Why not start with something sweet. Our first recipe of the season comes courtesy of Zeigler House Inn – Savannah. Jackie Heinz is the owner/operator of the Inn. Jackie and her Inn on Jones Street in Savannah were featured in our “Bed and Breakfasts” episode earlier in the Fall. She is a former caterer in the Atlanta area who decided to move down to Savannah and buy a Bed and Breakfast. Her “Happy Hour” for her guests are quite impressive. At the holidays, she enjoys a great many things, including these beauties that we just know you will Eat and Like.
White Chocolate Cranberry Biscotti
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces white chocolate, chopped
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15-20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip the bottom half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate side down to set. Take remaining chocolate and drizzle over the top if desired. Refrigerate until the chocolate is firm, about 35 minutes.
Makes 2 dozen.