White Chocolate Pistachio Cranberry

Crisp, twice-baked Italian cookies packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate, perfect for dipping in coffee or gifting. No dough chilling required for this easy recipe.

I love making these biscotti because they come together quickly and always impress guests with their perfect balance of sweet and tart flavors.

Ingredients

• Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
• Wet Ingredients: 2/3 cup (135 g) granulated sugar, 1/2 cup (115 g) unsalted butter melted and slightly cooled, 2 large eggs, 2 teaspoons pure vanilla extract
• Add-ins: 3/4 cup (100 g) shelled pistachios roughly chopped, 3/4 cup (90 g) dried cranberries, 3/4 cup (130 g) white chocolate chips or chopped white chocolate divided

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.

Step 3:

In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.

Step 4:

Add dry ingredients to the wet mixture stir until just combined (do not overmix).

Step 5:

Fold in pistachios, cranberries, and half of the white chocolate.

Step 6:

Divide dough in half. On prepared baking sheet, shape each half into a log about 12 inches long and 2.5 inches wide. Flatten tops slightly.

Step 7:

Bake for 25 28 minutes, until logs are golden and firm. Remove from oven let cool 10 minutes.

Step 8:

Using a serrated knife, slice logs diagonally into 3/4-inch thick pieces.

Step 9:

Arrange slices cut-side down on the baking sheet. Bake for 8 10 minutes, flip, then bake another 6 8 minutes, until crisp and lightly golden.

Step 10:

Cool completely on a wire rack.

Step 11:

Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.

Pin

These biscotti bring my family together every holiday season for an afternoon of coffee and heartfelt conversation.

Notes

For extra flavor, add 1/2 teaspoon orange zest to the dough. Swap pistachios for almonds or hazelnuts if desired. Store in an airtight container up to 2 weeks. Delicious dipped in coffee or tea.

Required Tools

Mixing bowls, whisk, spatula, large baking sheet, parchment paper, serrated knife, wire rack

Nutritional Information

Calories 140, Total Fat 6 g, Carbohydrates 20 g, Protein 2 g per serving

Pin

Enjoy these biscotti as a perfect coffee companion or a thoughtful homemade gift.