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 made these biscotti for our family holiday gathering last year and everyone loved them. They stay crisp for weeks, making them a favorite for cookie boxes and cozy treats all December.
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 (optional): 1/2 teaspoon
- 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
- Preheat and Prep:
- 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.
- Combine and Fold:
- Stir the dry ingredients into the wet mixture until just combined. Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
- Shape and Bake:
- 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 to 25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool for 10 minutes.
- Slice and Second Bake:
- Reduce oven temperature to 300°F (150°C). Slice logs diagonally into 3/4-inch (2 cm) thick pieces using a serrated knife. Place slices cut side down on the baking sheet. 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 Chocolate:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Save My kids always help with drizzling the white chocolate over the biscotti. It's now a funny holiday tradition—whoever makes the prettiest zigzag wins an extra cookie!
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). Check ingredient labels for traces if you have allergies.
Nutritional Information
Per serving: 130 calories, 6 g fat, 18 g carbohydrates, 2 g protein
Save This biscotti is ideal for holiday gifts or coffee breaks. Share with family and friends for a festive treat!
Recipe FAQs
- → What makes biscotti twice-baked?
The dough is baked in logs first, then sliced and baked again to achieve a crisp, crunchy texture that's perfect for dipping.
- → Can I substitute the pistachios with other nuts?
Yes, almonds or walnuts work well, but pistachios add a unique crunch and flavor that complements the cranberries and white chocolate.
- → How should I store these treats to keep them fresh?
Store in an airtight container at room temperature for up to two weeks to maintain their crispness and flavor.
- → Is it necessary to toast the pistachios before adding?
Toasting pistachios lightly enhances their flavor and crunch but is optional depending on preference.
- → What beverages pair best with these biscotti?
They pair beautifully with espresso, tea, or dessert wines, balancing the sweetness and texture.
- → Can the dried cranberries be replaced with other dried fruits?
Yes, dried cherries or apricots can be used to vary the tartness and sweetness in the flavor profile.