A delightful mixture of dried fruit and nuts with a decadent white chocolate glaze makes this cookie a holiday favourite. The twice-baked cookie is crispy and colourful and can be served after dinner as a light dessert. For a distinctive touch, wrap each cookie individually and give to your guests to enjoy at home.
560 ml (2 1/4 cups) all-purpose flour
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) salt
125 ml (1/2 cup) unsalted butter, room temperature
175 ml (3/4 cup) white sugar
2 large eggs
7 ml (1 1/2 tsp) vanilla extract
175 ml (3/4 cup) dried cranberries
175 ml (3/4 cup) unsalted pistachios
60 ml (1/4 cup) dried apricots, cut fine
112 g (4 oz) Swiss white chocolate, chopped
Preheat oven to 180 C (350 F). Mix together flour, baking powder, and salt in a small bowl. With an electric mixer, cream together butter and sugar until fluffy. Beat in the eggs and vanilla. Add the flour mixture a third at a time, mixing well after each addition. Stir in the cranberries, pistachios, and apricots just until blended. Dough will be sticky.
Divide the dough in half and shape into 25×2.5-cm (10×1-inch) logs. Line a baking sheet with parchment paper and place logs on the paper. Bake logs for approximately 30 minutes. Cool the logs on the baking sheet for 10 minutes, then transfer to a cutting board. With a sharp knife and a firm stroke to minimize crumbling, slice each biscotti diagonally into pieces that are 1.5-cm (1/2-inch) thick.
Lay the biscotti cut side down on the baking sheet and bake for another 10 minutes. Turn the pieces over and bake another 10 minutes. Cool on wire racks.
Melt white chocolate in the top of a double broiler over simmering water and stir until smooth. Drizzle the white chocolate with a spoon over the top of the biscotti.