White Chocolate Cranberry Pistachio Biscotti Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
