White Chocolate Cranberry Pistachio Biscotti Recipe

Introduction

These White Chocolate Cranberry Pistachio Biscotti combine a perfect balance of sweet and tart with a delightful crunch. Perfect for dipping in coffee or tea, they’re an elegant treat that’s surprisingly easy to make at home.

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface and hands
• 1 cup (200g) packed light or dark brown sugar (light preferred)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• 3 large eggs
• 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
• 1 teaspoon pure vanilla extract
• 3/4 cup (75g) pistachios
• 3/4 cup (120g) dried cranberries
• Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
• 8 – 10 ounces (226g – 282g) white chocolate, coarsely chopped

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture becomes crumbly.
3. Step 3: In a medium bowl, whisk the eggs, oil, and vanilla extract. Pour this into the flour mixture and gently combine until just moistened. Fold in the pistachios and dried cranberries.
4. Step 4: Turn the dough onto a lightly floured surface and knead gently 8-10 times until soft and slightly sticky. Add a little more flour if too sticky. Divide the dough in half and shape each into an 8-9 inch long, flat roll about 1/2 inch thick on the prepared baking sheets.
5. Step 5: Brush the tops and sides of each roll lightly with the egg wash. Bake for 25-26 minutes, until lightly browned. Remove from oven and let cool for 10 minutes.
6. Step 6: Once cool enough to handle, slice each roll into 1-inch thick pieces. Place slices cut-side upright about 1/4 inch apart on baking sheets. Return to oven and bake 8 minutes on one side, then flip and bake another 8 minutes. Let cool for 5 minutes on the sheets, then transfer to a wire rack.
7. Step 7: Melt the chopped white chocolate using a double boiler or microwave in 15-second intervals, stirring until smooth. Dip each biscotti halfway into the melted chocolate, then place back on baking sheets to set. Chill in the refrigerator or wait at room temperature until chocolate hardens.

Tips & Variations

• For extra flavor, toast the pistachios lightly before adding them to the dough.
• Swap dried cranberries with cherries or blueberries for a different fruity twist.
• Use dark or milk chocolate in place of white chocolate for a richer finish.
• If you prefer a less sweet biscotti, reduce the brown sugar slightly.

Storage

Store biscotti in an airtight container at room temperature or in the refrigerator. They will stay fresh for 1-2 weeks. To enjoy their crunch, reheat briefly in a low oven or toaster oven before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make biscotti without white chocolate?

Yes, you can skip the chocolate dip entirely or substitute it with melted dark or milk chocolate. The biscotti will still be delicious and crunchy.

How do I know when biscotti are done baking?

The initial bake is done when the dough logs are lightly browned and firm to the touch. After slicing, the second bake is complete when the slices are dry and crisp on both sides but still slightly soft in the center.

White Chocolate Cranberry Pistachio Biscotti Recipe

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A delightful batch of White Chocolate Cranberry Pistachio Biscotti featuring crunchy almond-studded dough enriched with dried cranberries and crunchy pistachios. These twice-baked Italian cookies are dipped in smooth white chocolate for an extra indulgent touch, perfect for pairing with coffee or tea.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 24 biscotti cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface and hands
• 1 cup (200g) packed light or dark brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• 3 large eggs
• 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
• 1 teaspoon pure vanilla extract

Add-ins

• 3/4 cup (75g) pistachios
• 3/4 cup (120g) dried cranberries

For Egg Wash

• 1 large egg beaten with 1 Tablespoon (15ml) milk

For Dipping

• 8 to 10 oz (226g – 282g) white chocolate, coarsely chopped

Instructions

1. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Set aside.
2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until combined. Using a pastry cutter or two forks, cut the cold cubed butter into the dry mixture until it becomes crumbly.
3. Combine Wet Ingredients and Form Dough: In a separate medium bowl, whisk the eggs, oil, and vanilla extract. Pour this mixture into the flour and butter mixture and gently stir until just moistened. Fold in the pistachios and dried cranberries evenly.
4. Knead and Shape Dough: Turn the dough onto a lightly floured surface and knead gently about 8 to 10 times until soft and slightly sticky; add a little more flour if excessively sticky. Divide the dough in two and shape each half into a long roll about 8 to 9 inches long and 1/2 inch thick on the prepared baking sheets. Brush the tops and sides lightly with the egg wash.
5. First Bake: Bake the biscotti slabs in the preheated oven for 25 to 26 minutes or until lightly browned on top and sides. Remove from the oven and let cool for 10 minutes, keeping the oven on.
6. Slice and Second Bake: Once cool enough to handle, cut the slabs into 1-inch thick slices. Arrange the slices cut side up on the baking sheets about 1/4 inch apart. Bake for 8 minutes, then flip each slice and bake an additional 8 minutes until the biscotti are crisp on the edges but slightly soft in the centers. Cool on the sheets for 5 minutes and then transfer to a wire rack to cool completely. The biscotti will harden as they cool.
7. Melt Chocolate and Dip Biscotti: Melt the white chocolate in a double boiler or in the microwave in 15-second increments, stirring between, until smooth. Dip each cooled biscotti into the melted white chocolate and place back on the baking sheets.
8. Set Chocolate and Store: Allow the chocolate to set at room temperature or in the refrigerator. Store biscotti covered at room temperature or refrigerated for up to 1 to 2 weeks.

Notes

• For less sticky dough, dust your work surface and hands generously with flour while kneading and shaping.
• If you do not have a double boiler, microwave white chocolate in short increments to prevent burning.
• You can substitute the pistachios with almonds or pecans for a different nutty flavor.
• Ensure biscotti slices are spaced with room to allow even baking and crispness on all sides.
• Store biscotti in an airtight container to maintain freshness and crunchiness.

Keywords: biscotti, white chocolate biscotti, cranberry pistachio biscotti, Italian cookies, twice baked cookies, holiday cookies