Festive Cranberry And Date Biscotti - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, room temperature (3/4 stick, 90 grams)
1/2 cup icing sugar, plus 1 one tablespoon icing sugar
2 large eggs, divided
1 orange, zest of (large)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon nutmeg
1/2 cup dried cranberries
1/2 cup dates, pitted, cut into pieces size of cranberries
3/4 cup unsalted shelled pistachio, natural
White Chocolate Drizzle or Dip
6 ounces white chocolate chips

Preparation

Preheat oven to 325 degrees Fahrenheit.
Line 3 large baking sheets with parchment paper.
Sift flour, baking powder, and salt into medium bowl.
Using electric mixer, beat butter and sugar in large bowl to blend well.
Beat in eggs 1 at a time.
Mix in orange zest, vanilla, ginger and nutmeg.
Beat in flour mixture just until blended.
Stir in cranberries, dates and pistachios (dough will be sticky).
Turn dough out onto lightly floured surface.
Gather dough together; divide in half.
Roll each half into 15-inch-long log (about 1 1/4 inches wide).
Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
Bake logs until almost firm to touch but still pale, about 30 minutes.
Cool logs on baking sheet 10 minutes.
Maintain oven temperature.
Carefully transfer logs still on parchment paper to cutting board.
Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
Place slices, one cut side down, on remaining 2 prepared sheets.
Bake until firm and pale golden, about 10 minutes per side.
Transfer cookies to racks and cool.
Stir chocolate in top of double boiler over simmering water until smooth.
Remove from over water.
Using tines of fork, drizzle chocolate over biscotti or, alternatively, dip half of biscotti in the melted chocolate.
Let stand until chocolate sets, about 30 minutes.