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!
The first time I made these biscotti, my kitchen smelled like an Italian bakery and my family couldn't wait for them to cool before grabbing a piece. The combination of tart cranberries, pistachios, and sweet white chocolate quickly became a holiday favorite in our home.
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: 1/2 cup (115 g), melted and slightly cooled
- Eggs: 2 large
- Pure vanilla extract: 1 teaspoon
- Almond extract: 1/2 teaspoon (optional)
- Shelled pistachios: 3/4 cup (90 g), roughly chopped
- Dried cranberries: 2/3 cup (80 g)
- White chocolate chips or chopped white chocolate: 3/4 cup (120 g) divided; reserve 1/4 cup for drizzling
Instructions
- Prep Oven & Pan:
- 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.
- Fold in Add-Ins:
- Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
- Shape & Bake 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 for 23–25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes.
- Slice & Double Bake:
- Reduce oven temperature to 300°F (150°C). 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. Bake for 10 minutes, flip biscotti, then bake for 8–10 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 Sharing these biscotti with my family after holiday dinners is a tradition that always brings us around the table for one more cup of coffee and a smile.
Required Tools
Baking sheet, parchment paper, mixing bowls, whisk, spatula or wooden spoon, serrated knife, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter, white chocolate), tree nuts (pistachios), soy (may be present in white chocolate). Individuals with allergies should verify ingredient labels for traces of allergens.
Nutritional Information
Per serving: Calories: 130, Total Fat: 6 g, Carbohydrates: 18 g, Protein: 2 g
Save With every crunchy bite, these biscotti are sure to become your new go-to treat for festive occasions or simple afternoons. Enjoy them for yourself or wrap them up for a homemade gift everyone will love.
Recipe FAQs
- → What makes biscotti twice-baked?
Biscotti are baked twice: first as a whole log to set the dough, then sliced and baked again to achieve a crisp and crunchy texture.
- → Can I substitute dried cranberries with another fruit?
Yes, dried cherries or apricots can be used instead of cranberries for a different fruity note.
- → How should pistachios be prepared for best flavor?
Lightly toasting pistachios before adding enhances their crunch and brings out a rich, nutty flavor.
- → How do I store biscotti to maintain freshness?
Store biscotti in an airtight container at room temperature to keep them crisp for up to two weeks.
- → What beverages pair well with these biscotti?
They are perfect alongside espresso, tea, or dessert wine, complementing the flavors beautifully.