Save Crisp, twice-baked Italian cookies studded with tart dried cranberries, crunchy pistachios, and creamy white chocolate Perfect for dipping in coffee or gifting without the wait no dough chilling required
I have always loved biscotti for their perfect crunch and flavor combination This recipe quickly became a favorite in my kitchen especially when sharing with friends
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/4 tsp salt
- Wet Ingredients: 1/2 cup (115 g) unsalted butter, softened, 3/4 cup (150 g) granulated sugar, 2 large eggs, 1 tsp pure vanilla extract
- Add-Ins: 2/3 cup (80 g) shelled pistachios roughly chopped, 2/3 cup (80 g) dried cranberries, 3/4 cup (130 g) white chocolate chips or chunks (plus extra for drizzling optional)
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 Set aside
- Step 3:
- In a large bowl cream butter and sugar together until light and fluffy about 2 3 minutes
- Step 4:
- Beat in eggs one at a time then add vanilla extract Mix until combined
- Step 5:
- Gradually add the dry ingredients to the wet mixture mixing until just combined
- Step 6:
- Fold in pistachios cranberries and white chocolate chips
- Step 7:
- Divide dough in half On the prepared baking sheet shape each half into a log about 12 inches (30 cm) long and 2.5 inches (6 cm) wide Flatten tops gently
- Step 8:
- Bake for 25 28 minutes until set and lightly golden
- Step 9:
- Remove from oven and cool on the pan for 10 minutes Reduce oven temperature to 300°F (150°C)
- Step 10:
- Transfer logs to a cutting board Using a sharp serrated knife slice logs diagonally into 3/4-inch (2 cm) thick biscotti
- Step 11:
- Arrange slices cut side down on the baking sheet Bake for 10 minutes Flip each biscotti and bake for another 8 10 minutes until crisp
- Step 12:
- Cool completely on a wire rack If desired drizzle with melted white chocolate once cooled
Save This recipe brings back fond memories of holiday baking with my family everyone loved dunking the biscotti in their coffee
Notes
For extra crunch toast pistachios lightly before adding Swap pistachios for almonds or hazelnuts if preferred Store in an airtight container up to 2 weeks Pairs beautifully with espresso or dessert wine
Required Tools
Electric mixer or sturdy whisk Mixing bowls Baking sheet Parchment paper Serrated knife Wire rack
Allergen Information
Contains Wheat (gluten) eggs milk (dairy) tree nuts (pistachios) soy (may be present in white chocolate) Always check ingredient labels for potential allergens
Save Enjoy these biscotti as a delightful treat perfect for gifting or enjoying by yourself with your favorite hot beverage
Recipe Q&A Section
- → What type of nuts can I use instead of pistachios?
You can substitute pistachios with almonds or hazelnuts for a different crunch and flavor profile.
- → How can I make the biscotti extra crunchy?
Lightly toast the nuts before folding them into the dough to enhance crunchiness and deepen flavor.
- → Can I store these biscotti, and for how long?
Store them in an airtight container at room temperature for up to two weeks to maintain crispness.
- → What is the best way to cut the biscotti logs?
Use a sharp serrated knife to slice the logs diagonally into 3/4-inch thick pieces for even baking and classic shape.
- → Is it necessary to drizzle white chocolate on top?
The drizzle is optional but adds an elegant touch and extra creamy sweetness once the biscotti have cooled.
- → What drinks pair well with these biscotti?
Espresso, coffee, or dessert wines complement the flavors and texture beautifully.