Cinnamon Biscotti with Pistachios

Recipe View Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. (5 minutes)

Recipe View In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well combined. (2 minutes)

Recipe View In a separate large bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the cinnamon chips and chopped pistachios. (3 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, shape each half into a log approximately 9 inches long. Place the logs onto the prepared baking sheet. (5 minutes)

Recipe View Brush the tops of the logs with the beaten egg white. (1 minute)

Recipe View Bake in the preheated oven for 30-35 minutes, or until the logs are golden brown. Remove from the oven and let cool on the baking sheet for at least 20 minutes, or until cool enough to handle. (55 minutes)

Recipe View Reduce the oven temperature to 325°F (165°C). Carefully remove the parchment paper from the baking sheet. (1 minute)

Recipe View Using a serrated knife, gently slice the logs crosswise into 1/2-inch thick biscotti. (5 minutes)

Recipe View Arrange the biscotti in a single layer on the baking sheet. (2 minutes)

Recipe View Bake in the preheated oven for 10 minutes. Flip the biscotti over and bake for another 10 minutes, or until they are lightly toasted and crisp. (20 minutes)

Recipe View Transfer the biscotti to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 weeks. (10 minutes)