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–+ servings
image of realistic top down mise en place shot showing all purpose flour baking powder granulated sugar brown sugar unsalted butter eggs vanilla extract almond extract chopped pistachios dried cranberries white chocolate chips salt ground cinnamon canola oil meyer lemon zest orange zest arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

White Chocolate Cranberry Pistachio Biscotti

A festive Italian biscotti featuring crunchy texture, tart dried cranberries, salty pistachios, and creamy white chocolate drizzle. Perfect for Christmas gift-giving and coffee dunking.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 2 batches
Course: Cookies
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar light
  • 1/2 cup unsalted butter melted
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
Mix-ins
  • 1 cup pistachios shelled, roughly chopped
  • 1 cup dried cranberries unsweetened
For Assembly
  • 1 egg for egg wash
  • 1 tbsp water for egg wash
For Decoration
  • 1 cup white chocolate high-quality, for drizzling
  • 1 tsp orange zest optional

Equipment

  • Baking sheet
  • Parchment paper
  • Serrated Knife
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. Set aside.
  3. In a large mixing bowl, beat together the melted butter and both sugars (granulated and brown) until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky.
  5. Gently fold in the chopped pistachios and dried cranberries. Don't overmix here, we want the ingredients evenly distributed.
  6. Turn the dough out onto the prepared baking sheet. Using lightly floured hands or a sheet of plastic wrap over the dough, shape the dough into a log approximately 12 inches long and 3 inches wide. It should be relatively flat on top.
  7. Brush the entire log with an egg wash (one egg beaten with a splash of water). This helps get that beautiful golden color during the first bake.
  8. Bake for 25 to 30 minutes, or until the log is firm to the touch and lightly golden brown. Remove from the oven but keep the oven on!
  9. Let the baked log cool on the baking sheet for about 10 minutes. It should still be warm but easy to handle. If you try to slice when it's too hot, it will crumble.
  10. Transfer the log to a cutting board. Using a long, sharp serrated knife, cut the log into half-inch thick slices on a slight diagonal. The diagonal cut gives you long, elegant pieces perfect for dipping.
  11. Lay the slices cut-side up back onto the baking sheet. Return them to the 350°F oven. Bake for an additional 10 minutes, flip each piece over, and bake for another 10 to 15 minutes, until the biscotti is dry and crunchy all the way through.
  12. Remove the biscotti from the oven and transfer to a wire rack. They must be completely cool before dipping. This allows them to achieve their full, intended crunchiness.
  13. Melt your high-quality white chocolate in a small bowl. I prefer a double boiler, but 30-second bursts in the microwave work too. Stir until glossy and smooth.
  14. Dip the ends of each cooled biscotti into the melted white chocolate, or use a spoon to drizzle chocolate artistically across the top.
  15. Place the finished biscotti back onto the parchment paper until the chocolate is completely set (about 30 minutes at room temperature, or 10 minutes in the refrigerator). Now you have beautiful white chocolate dipped biscotti cookies ready for sharing!

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 4gCholesterol: 30mgSodium: 60mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 0.8mg

Notes

These biscotti are perfect for gifting and will stay fresh for up to 2 weeks in an airtight container. They also freeze well for up to 3 months. If they lose their crunch, re-crisp them in a 300°F oven for 5-8 minutes.
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