Pin this Crisp, twice-baked Italian cookies studded with tart cranberries, crunchy pistachios, and creamy white chocolate. Perfect for dipping in coffee or gifting during the holidays—no dough chilling required!
I first baked these biscotti for festive gatherings when I wanted a treat that felt gourmet but didn't require any fussy steps. My family loved dunking them in coffee after dinner, and now they request them every year for our holiday cookie boxes.
Ingredients
- All-purpose flour: 2 cups (250 g), provides structure to the biscotti
- Baking powder: 1 1/2 teaspoons, helps lift and lighten the cookies
- Fine sea salt: 1/4 teaspoon, balances flavors
- Granulated sugar: 2/3 cup (135 g), adds sweetness
- Unsalted butter: 1/2 cup (115 g), melted and slightly cooled for rich flavor
- Large eggs: 2, for binding and tender texture
- Pure vanilla extract: 1 teaspoon, for aroma
- Almond extract (optional): 1/2 teaspoon, to enhance the nutty taste
- Shelled pistachios: 3/4 cup (90 g), roughly chopped for crunch
- Dried cranberries: 2/3 cup (80 g), add tart flavor
- 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.
- Combine 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 Mixtures:
- 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 Logs:
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10 inches (25 cm) long and 2.5 inches (6 cm) wide. Flatten tops slightly.
- Bake First Time:
- Bake for 23–25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes.
- Lower Oven Temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice and Arrange:
- 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.
- Bake Second Time:
- Bake for 10 minutes, flip biscotti, then bake for 8–10 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.
Pin this Sharing these biscotti during holiday mornings over coffee has become our family's favorite tradition, with everyone vying for the slices with the most chocolate drizzle!
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). Individuals with allergies should check ingredient labels for possible traces.
Nutritional Information (per serving)
Calories: 130, Total Fat: 6 g, Carbohydrates: 18 g, Protein: 2 g
Pin this Let your creativity shine with different add-ins and dips. These biscotti will brighten any coffee break or gift basket!
Frequently Asked Recipe Questions
- → What gives the biscotti its crisp texture?
Twice-baking the dough firms up the slices, creating the signature crispness without drying them out.
- → Can I substitute pistachios with other nuts?
Yes, almonds or walnuts can be used to maintain a crunchy texture while offering different flavor notes.
- → Is chilling the dough necessary before baking?
No dough chilling is needed; the dough can be shaped and baked immediately for convenience.
- → How should these biscotti be stored to maintain freshness?
Store in an airtight container at room temperature for up to two weeks to keep the crisp texture intact.
- → What drink pairings complement these biscotti?
Espresso, tea, or dessert wine enhance the flavors of the white chocolate, cranberries, and pistachios beautifully.
- → Can I toast the pistachios before adding?
Lightly toasting pistachios before folding them in intensifies their nutty flavor and adds extra crunch.