Save Crisp, twice-baked Italian cookies filled with tart cranberries, crunchy pistachios, and creamy white chocolate. These biscotti are perfect for coffee dipping or giving as a festive holiday treat. Plus, you don&t need to chill the dough!
I first made these biscotti for our holiday cookie exchange and they disappeared in minutes. The colorful cranberries and pistachios always get compliments, and everyone loves the sweet white chocolate drizzle!
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 (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
- Prep Oven and 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 Dry and Wet:
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in Add-Ins:
- Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
- Shape Dough:
- Divide the dough in half. On the 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.
- Second Bake Prep:
- Reduce oven temperature to 300°F (150°C).
- Slice and Bake Again:
- 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.
- Second Bake:
- 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 We always enjoy these crunchy biscotti with morning coffee on weekends, and it&s become one of our favorite holiday traditions. Making these together is a fun family kitchen moment!
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). Check ingredient labels for traces of allergens.
Nutritional Information (per serving)
Calories: 130. Total Fat: 6 g. Carbohydrates: 18 g. Protein: 2 g.
Save These festive biscotti are perfect for sharing or savoring yourself. Enjoy a crisp cookie with your favorite hot drink any time!
Recipe FAQs
- → How do I achieve the perfect biscotti crunch?
Bake the logs until golden, then slice and bake the pieces twice at a lower temperature, flipping halfway to ensure even crispness.
- → Can I substitute the pistachios?
Yes, toasted almonds or walnuts work well and add extra flavor and crunch.
- → What is the benefit of not chilling the dough?
Skipping chilling speeds preparation and the dough remains easy to shape without compromising texture.
- → How should I store these biscotti?
Keep them in an airtight container at room temperature for up to two weeks to maintain crispness.
- → What beverages pair best with these biscotti?
Espresso, tea, or dessert wine complement the nutty and fruity flavors perfectly.