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 discovered this biscotti recipe while searching for a holiday treat that was both elegant and easy to gift. Every winter, I love sharing baskets of these crunchy cookies with friends and family—they always ask for the recipe!
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
- Large eggs: 2
- 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 (divided): 3/4 cup (120 g); reserve 1/4 cup for drizzling
Instructions
- Preheat oven & prepare 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.
- Mix 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 to 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 & second bake:
- 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 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 One year, my kids helped drizzle the chocolate on each biscotti and chose their favorite holiday tins for packaging. It made the baking feel even more special!
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). People with allergies should check ingredients.
Nutritional Information (per serving)
Calories: 130. Total Fat: 6 g. Carbohydrates: 18 g. Protein: 2 g.
Save Serve these biscotti with espresso or tea, or wrap them up for an impressive homemade gift. Enjoy every crisp bite!
Recipe Help & Answers
- → How to achieve the perfect biscotti crunch?
Bake the logs until lightly golden, then slice and bake slices twice to ensure a crisp texture throughout.
- → Can I substitute the dried cranberries with other fruits?
Yes, dried cherries or apricots make excellent alternatives, adding unique flavors while maintaining the crunch.
- → What is the best way to toast pistachios for added flavor?
Lightly toast pistachios in a dry skillet over medium heat until fragrant, then cool before folding into the dough.
- → How long do these biscotti stay fresh?
Stored in an airtight container, biscotti stay crisp and fresh for up to two weeks.
- → What drinks pair well with biscotti?
Espresso, tea, and dessert wines complement these biscotti’s flavors perfectly.