Pin It 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 are a perfect balance of sweet and tart and always impress guests during holidays.
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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
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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 It This recipe always brings the family together, sharing biscotti and stories over warm coffee on a cozy afternoon.
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Notes
For extra flavor add 1/2 teaspoon orange zest to the dough. Delicious dipped in coffee or tea.
Required Tools
Mixing bowls, whisk, spatula, large baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, dairy (butter, white chocolate), tree nuts (pistachios). White chocolate may contain soy lecithin double-check product labels if sensitive.
Pin It 
Enjoy your freshly baked biscotti with a drizzle of white chocolate for an irresistible treat.
Recipe Questions & Answers
- → What makes the biscotti crisp?
The twice-baking process removes moisture and creates a firm, crisp texture ideal for dipping.
- → Can I substitute the pistachios?
Yes, almonds or hazelnuts work well as alternatives to pistachios for a different nutty flavor.
- → Is chilling the dough necessary?
No chilling is required, which speeds up preparation and keeps the dough flexible for shaping.
- → How should the biscotti be stored?
Store in an airtight container at room temperature for up to two weeks to maintain crispness.
- → What is the best way to enjoy these biscotti?
They pair wonderfully with coffee or tea, allowing you to dip and enjoy their crunchy texture and sweet flavors.
