Instructions

1. To a stand mixer fitted with the paddle attachment, add the room temperature Kerrygold Unsalted Butter, granulated sugar, and dark brown sugar. Beat on medium speed until the mixture is lighter in color and almost fluffy.
2. One at a time, add the room temperature eggs to the bowl, beating well to incorporate after each addition. Then, add in the pure vanilla extract along with the almond extract. Mix to combine.
3. In a separate medium size mixing bowl, combine the unbleached all purpose flour, kosher salt, and baking powder. Whisk to combine.
4. Preheat the oven to 375 degree F. Line a rimmed baking sheet with parchment paper, then set aside.
5. With the mixer on low speed, add the dry ingredients to the wet ingredients, leaving about 2 tablespoons of flour in the bowl. Add the cranberries and chopped pistachios to the flour bowl to coal with flour. Add the pistachios and cranberries to the bowl, and mix on low speed until all of the dry ingredients are incorporated and there are no streaks of flour.
6. Lightly dust your work surface with flour and pour the cookie dough out onto the surface. Divide the dough in half, then place the dough onto the prepared baking sheet. Lightly coat your hands with flour, and press the dough into a rectangle shape, about 10×5”.
7. Bake the biscotti for 15 minutes. Remove the pan from the oven and allow the dough to cool for 20-25 minutes. Reduce the oven temperature to 300 degrees F. Use a serrated knife to slice the cookies, about ¾ inch thick. Place the biscotti back on the parchment lined cookie sheet, cut side down.
8. Bake the cookies for another 15 minutes at 300 degrees. Remove the pan from the oven, and flip the biscotti over and bake for another 15 minutes. Allow the cookies to cool completely.
9. Drizzle or dip the biscotti in white chocolate and sprinkle with more crushed pistachios.