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 their festive colors and flavors were a major hit with friends and family. Ever since, they've been requested every year for winter gatherings and as edible gifts for neighbors.
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
- Prepare 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.
- Combine Wet Ingredients:
- In a large bowl, whisk sugar, melted butter, eggs, vanilla extract, and almond extract until smooth.
- Make 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 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.
- First Bake:
- 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 Heat:
- Reduce oven temperature to 300°F (150°C).
- Slice Biscotti:
- 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 to 10 minutes more until crisp and golden. Cool completely on a wire rack.
- Drizzle with Chocolate:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Save Biscotti-making is a holiday tradition in our family. My kids love helping drizzle the chocolate at the end, and we always share a few pieces over afternoon tea together before packaging the rest as sweet gifts.
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), and soy (may be present in white chocolate). Individuals with allergies should always check labels for traces of allergens.
Nutritional Information
Per biscotti: Calories 130, Total Fat 6 g, Carbohydrates 18 g, Protein 2 g
Save Serve biscotti with espresso or dessert wine for a classic Italian treat. Share them with loved ones, and enjoy their crisp texture all season long.
Recipe Guide
- → What makes biscotti crisp?
The twice-baked process dries the slices thoroughly, giving biscotti their characteristic crunch and firm texture.
- → Can I substitute dried cranberries with other fruits?
Yes, dried cherries or apricots are excellent alternatives that provide a similar tartness and chewy texture.
- → How should I store biscotti to keep them fresh?
Keep biscotti in an airtight container at room temperature; they maintain freshness and crunch for up to two weeks.
- → Is it beneficial to toast pistachios before adding?
Lightly toasting pistachios enhances their flavor and adds a deeper nutty note to the final product.
- → What beverages pair well with these biscotti?
These biscotti are delightful with espresso, tea, or dessert wine, balancing their sweet and nutty flavors.
- → Can I use different chocolate types for drizzling?
Yes, dark chocolate or other preferred types can be used to drizzle, adding a unique twist to the flavor profile.