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 baked these biscotti was for a holiday cookie swap at work. Everyone loved the blend of tart cranberries and nutty pistachios, especially with those sweet bursts of white chocolate. They became a must-have every year!
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
- Prep Oven:
- 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.
- Blend Wet Ingredients:
- In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
- Combine Mixtures:
- Stir the dry ingredients into the wet mixture until just combined.
- Add-Ins:
- Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
- Shape Dough:
- 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.
- First Bake:
- 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.
- Reduce Oven Temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice:
- 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.
- Second Bake:
- 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 while sipping coffee on chilly winter mornings is now a heartwarming holiday tradition. They're always a hit alongside other cookies on our festive dessert table!
Required Tools
Use a serrated knife for clean slices and parchment paper for easy cleanup. A wire rack is key to cooling biscotti properly.
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter, white chocolate), tree nuts (pistachios), soy (may be present in white chocolate). Check ingredient labels to confirm allergen traces.
Nutritional Information
Each serving (1 biscotti) has about 130 calories, 6 g fat, 18 g carbohydrates, and 2 g protein.
Save These festive biscotti are wonderful for holiday gifting or savoring with your favorite warm drink. Enjoy their crunchy texture and bright flavors any time of year!
Recipe FAQ
- → What gives biscotti their crisp texture?
Twice baking the dough removes moisture and creates the signature crunchy texture that holds up well for dipping.
- → Can I substitute the pistachios with other nuts?
Yes, toasted almonds, walnuts, or hazelnuts can be used to provide a similar crunch and flavor profile.
- → Is chilling the dough necessary before baking?
No chilling is required, making the process quicker and easier without affecting the final crispness.
- → What beverages pair well with these biscotti?
Espresso, black tea, or dessert wines complement the sweet and nutty flavors beautifully.
- → How should biscotti be stored to maintain freshness?
Store in an airtight container at room temperature for up to two weeks to keep them crisp and flavorful.
- → Can dried cherries or apricots replace cranberries?
Yes, dried cherries or apricots offer a similar tartness and sweetness as alternatives.