Holiday Biscotti

Sorry folks, this one isn't diabetic friendly. If you can't use moderation than don't make them because they are truely the best biscotti I've ever had.

Ingredients
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 good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Directions
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 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 half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

~Source: Giada De Laurentiis, Food Network

Patti’s notes: Recipe says it makes 24 but mine made 18. Then I lost a few due to breakage. That being said, I read some reviews and people had a lot of trouble with breakage and crumbling. I had some but not a lot. A few recommended baking only 30 minutes and slicing after it rests/cools for only 10 minutes to help reduce breaking. As the recipe says, use a sharp serrated knife, which I did, however, someone also recommended using an electric knife. I’ll try that next time.
ETA: I used the altered baking time and electric knife and the cutting was much easier.
They were a little difficult to dip in the melted chocolate because they are a little fragile and I broke a couple so I ended up brushing on the chocolate which worked much better. One of the reviewers suggested putting the melted white chocolate in a Ziploc, cut the corner and drizzle over the cookies. I’m going to make another batch and do the chocolate like that. I’ll let you know how it works.
ETA: That worked perfectly with the white chocolate. I made a second batch with raisins, pecans and dark chocolate. The dark chocolate ran when I tried to pipe it so I brushed it on. Also, if you want to bypass the double boiler and microwave the chocolate you MUST DO SO in 10 to 15 second increments. It will either scorch, burn or crystallize if you don’t. Just give it a stir and put back for 10 more seconds, over and over and over.
I rate this two oven mitts up. It's also a nice alternative to regular cookies. They freeze well. I gave them away as Christmas gifts and everyone said they were the best biscotti they ever had! I agree.
Easy Meter - It’s rated “intermediate” in the Food Network web-site. It’s not a difficult recipe; there is just a lot of “waiting” time. Also, as I indicated above, cutting the loaf was a bit of a challenge.