Name: Pistachio, Raspberry, and White Chocolate Biscotti
Yield: Makes about 3 dozen
Ingredients: 3 cups all purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup sugar; 3 large eggs; 2 tablespoons canola oil; 2½ teaspoons almond extract; ¾ cup shelled raw unsalted natural pistachios; 1 cup dried raspberries or chopped dried strawberries (about 5 ounces); ½ cup chopped high-quality white chocolate (such as Lindt or Perugina); 8 ounces high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped

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The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

Recipe notes