Save Crisp twice-baked Italian cookies studded with tart cranberries crunchy pistachios and creamy white chocolate. Perfect for dipping in coffee or gifting during the holidays no dough chilling required!
I first made these biscotti for a holiday cookie exchange and they quickly became a family favorite. The combination of cranberry pistachio and white chocolate always draws raves at our winter gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 teaspoons
- Fine sea salt: 1/4 teaspoon
- Granulated sugar: 2/3 cup (135 g)
- Unsalted butter, melted and slightly cooled: 1/2 cup (115 g)
- Large eggs: 2
- Pure vanilla extract: 1 teaspoon
- Almond extract (optional): 1/2 teaspoon
- Pistachios, roughly chopped: 3/4 cup (90 g), shelled
- Dried cranberries: 2/3 cup (80 g)
- White chocolate chips or chopped white chocolate (divided; reserve 1/4 cup for drizzling): 3/4 cup (120 g)
Instructions
- Prep Baking Sheet:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl whisk together flour baking powder and salt. Set aside.
- Combine Wet Ingredients:
- In a large bowl whisk sugar melted butter eggs vanilla extract and almond extract until smooth.
- Form Dough:
- Stir the dry ingredients into the wet mixture until just combined.
- Add Mix-Ins:
- Fold in pistachios cranberries and 1/2 cup of the white chocolate chips.
- Shape Logs:
- Divide the dough in half. On the prepared baking sheet shape each half into a log about 10 inches (25 cm) long and 2.5 inches (6 cm) wide. Flatten tops slightly.
- Bake First Round:
- Bake for 23 to 25 minutes until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes.
- Lower Temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice and Bake Again:
- Using a sharp serrated knife slice logs diagonally into 3/4-inch (2 cm) thick pieces. Place slices cut side down on the baking sheet.
- Final Bake:
- Bake for 10 minutes flip biscotti then bake for 8 to 10 minutes more until crisp and golden. Cool completely on a wire rack.
- Drizzle White Chocolate:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Save My mom loves dunking these biscotti in her morning coffee while my kids enjoy the white chocolate drizzle as an after-school treat. Sharing them at family gatherings always brings smiles all around.
Required Tools
Baking sheet parchment paper mixing bowls whisk spatula or wooden spoon serrated knife and wire rack are all you need for these biscotti.
Allergen Information
Contains wheat (gluten) eggs milk (butter white chocolate) tree nuts (pistachios) soy (may be present in white chocolate).
Nutritional Information
Each biscotti has about 130 calories with 6 g fat 18 g carbohydrates and 2 g protein per serving.
Save Gift these biscotti in pretty boxes or savor them with espresso for a taste of holiday cheer any time of year.
Common Questions
- → How do I achieve the perfect biscotti crunch?
Bake the shaped logs until golden, cool, then slice and bake again until crisp on both sides. This twice-baking ensures a firm, crunchy texture.
- → Can I substitute the dried cranberries?
Yes, dried cherries or apricots work well and add a different fruity note without altering the texture significantly.
- → Are pistachios required to be toasted?
Lightly toasting pistachios enhances their flavor and crunch, but it is optional depending on your taste preference.
- → What is the best way to store these biscotti?
Keep biscotti in an airtight container at room temperature, where they will stay fresh and crunchy for up to two weeks.
- → Can I use a different type of chocolate for drizzling?
Absolutely, substituting dark chocolate or milk chocolate can add a contrasting or richer flavor to complement the white chocolate base.