late last fall, i discovered making biscotti... and, well, enjoying it. i made two different recipes for cranberry pistachio biscotti that were posted here. a few weeks ago, i found a "spring" version that included orange zest and white chocolate.

i really liked this recipe. the aroma the orange adds is really nice. and, as the previous biscotti attempts, the recipe is such an easy one to do -- and the result is worth the effort!

spring biscotti
all recipes

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest (about a medium sized orange)
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1-1/4 cups pistachio nuts

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

Preheat oven to 325ºF. Line a baking sheet with parchment paper.

Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.

Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.

Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.