Save Crisp, twice-baked Italian cookies packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate, perfect for dipping in coffee or gifting. No dough chilling required for this easy recipe.
This recipe quickly became a favorite to bake for family gatherings; the biscotti never last long!
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Wet Ingredients: 2/3 cup (135 g) granulated sugar, 1/2 cup (115 g) unsalted butter melted and slightly cooled, 2 large eggs, 2 teaspoons pure vanilla extract
- Add-ins: 3/4 cup (100 g) shelled pistachios roughly chopped, 3/4 cup (90 g) dried cranberries, 3/4 cup (130 g) white chocolate chips or chopped white chocolate divided
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour baking powder and salt.
- Step 3:
- In a large bowl, whisk sugar melted butter eggs and vanilla until smooth.
- Step 4:
- Add dry ingredients to the wet mixture stir until just combined (do not overmix).
- Step 5:
- Fold in pistachios cranberries and half of the white chocolate.
- Step 6:
- Divide dough in half. On prepared baking sheet shape each half into a log about 12 inches long and 2.5 inches wide. Flatten tops slightly.
- Step 7:
- Bake for 25 28 minutes until logs are golden and firm. Remove from oven let cool 10 minutes.
- Step 8:
- Using a serrated knife slice logs diagonally into 3/4-inch thick pieces.
- Step 9:
- Arrange slices cut-side down on the baking sheet. Bake for 8 10 minutes flip then bake another 6 8 minutes until crisp and lightly golden.
- Step 10:
- Cool completely on a wire rack.
- Step 11:
- Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Save These biscotti always bring smiles to our family and are a favorite for holiday gifts.
Required Tools
Mixing bowls whisk spatula large baking sheet parchment paper serrated knife wire rack
Allergen Information
Contains wheat (gluten) eggs dairy (butter white chocolate) tree nuts (pistachios). White chocolate may contain soy lecithin double-check product labels if sensitive.
Nutritional Information
Calories 140 Total Fat 6 g Carbohydrates 20 g Protein 2 g per serving
Save Store biscotti in an airtight container to maintain crunch and enjoy dipping them in your favorite hot beverage.
Recipe FAQ
- → What nuts are used in this biscotti?
Pistachios are the primary nuts, providing a crunchy texture and distinct flavor that complements the white chocolate and cranberries.
- → Can the pistachios be substituted?
Yes, almonds or hazelnuts can be swapped in to vary the flavor and texture according to preference.
- → What is the best way to achieve crisp biscotti?
Twice baking is key: first, bake the logs until firm, then slice and bake again on both sides until dry and golden for the ideal crunch.
- → Is chilling the dough necessary?
No chilling is required; the dough can be shaped and baked immediately, making for a simple preparation process.
- → How should the biscotti be stored to maintain freshness?
Store in an airtight container for up to two weeks to keep them crisp and flavorful.
- → Can I add extra flavor to the dough?
Adding a half teaspoon of orange zest enhances citrus notes and adds bright flavor layers to the biscotti.