Pin Recipe 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 as homemade holiday gifts, and everyone always asks for the recipe. They come together easily and bring back memories of baking with my grandmother every December.
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: 3/4 cup (120 g), divided (reserve 1/4 cup for drizzling)
Instructions
- Prepare for Baking:
- 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 Ingredients:
- 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 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.
- Slice & Second Bake:
- Reduce oven temperature to 300°F (150°C). 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:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Pin Recipe Sharing these biscotti over coffee with my family has become a winter tradition. My kids love helping with the chocolate drizzle and packaging them as gifts for friends.
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), soy (may be present in white chocolate). Always verify labels if you have allergies.
Nutritional Information
Per serving: Calories 130, Total Fat 6 g, Carbohydrates 18 g, Protein 2 g
Pin Recipe These biscotti are perfect for gifting or enjoying with a steaming mug of tea. Make a double batch and freeze some for easy treats all season long!
Recipe FAQs
- → What makes these cookies crisp and crunchy?
The twice-baked method dries out the cookies, creating a firm and crunchy texture ideal for dipping.
- → Can I substitute other nuts for pistachios?
Yes, almonds or walnuts can be used for a different nutty flavor and similar crunch.
- → Is it necessary to let the logs cool before slicing?
Yes, cooling slightly ensures clean slicing and prevents the dough from crumbling.
- → How should these be stored to maintain freshness?
Store in an airtight container at room temperature to keep them crisp for up to two weeks.
- → Can dried cherries replace cranberries?
Dried cherries or apricots work well as a tart and sweet alternative.