Pin it 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 tried biscotti at a small Italian bakery near my college. Ever since, making these festive, crunchy cookies for holiday gatherings has become a beloved tradition in my family.
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: 1/2 teaspoon (optional)
- 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
- Preheat and Prepare:
- 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.
- Combine & Form Dough:
- Stir the dry ingredients into the wet mixture until just combined. Fold in pistachios, cranberries, and 1/2 cup of white chocolate.
- Shape & First Bake:
- Divide the dough in half. Shape each half into a log about 10 inches (25 cm) long and 2.5 inches (6 cm) wide on the baking sheet. Flatten tops slightly. Bake for 23 to 25 minutes until lightly golden and firm to the touch. Let cool 10 minutes.
- Slice & Second Bake:
- Reduce oven temperature to 300°F (150°C). Slice logs diagonally into 3/4-inch (2 cm) thick pieces. Place slices cut side down. Bake 10 minutes, flip biscotti, then bake 8 to 10 minutes more until crisp and golden. Cool completely.
- Decorate & Serve:
- Melt remaining 1/4 cup white chocolate and drizzle over cooled biscotti. Let set before serving or storing.
Pin it My kids love decorating these biscotti with extra white chocolate and wrapping them up to share with neighbors each holiday season.
Required Tools
Baking sheet, parchment paper, mixing bowls, whisk, spatula or wooden spoon, serrated knife, and wire rack are needed for this recipe.
Allergen Information
Contains wheat (gluten), eggs, milk (butter, white chocolate), tree nuts (pistachios), soy (may be present in white chocolate). Please check labels if allergies are a concern.
Nutritional Information
Each serving provides approximately: 130 calories, 6 g total fat, 18 g carbohydrates, 2 g protein.
Pin it Store in an airtight container and serve with espresso for the classic Italian experience. These biscotti are a festive treat everyone will love!
Recipe FAQs
- → What type of nuts are used in this biscotti?
Shelled pistachios, roughly chopped, provide a crunchy texture and a subtle nutty flavor.
- → Can dried cherries be used instead of cranberries?
Yes, dried cherries or apricots make a delicious alternative, offering a different tartness and sweetness.
- → How can I achieve the perfect crispiness in biscotti?
Twice-baking is key; first bake the shaped logs, then slice and bake again until golden and dry for a crunchy bite.
- → Is there a recommended way to serve these biscotti?
They are perfect for dipping in coffee, espresso, tea, or even dessert wine to complement their flavors.
- → Can the white chocolate drizzle be substituted?
Yes, dark chocolate or simply no drizzle can be used depending on your taste preference.