Save 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 made these biscotti for our holiday cookie exchange, and they were an instant hit. The combination of sweet white chocolate, tangy cranberries, and crunchy pistachios brings festive flavor to every bite.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 teaspoons
- Fine sea salt: 1/4 teaspoon
- Granulated sugar: 2/3 cup (135 g)
- Unsalted butter (melted and slightly cooled): 1/2 cup (115 g)
- Large eggs: 2
- Pure vanilla extract: 1 teaspoon
- Almond extract (optional): 1/2 teaspoon
- Shelled pistachios (roughly chopped): 3/4 cup (90 g)
- Dried cranberries: 2/3 cup (80 g)
- White chocolate chips or chopped white chocolate (divided; reserve 1/4 cup for drizzling): 3/4 cup (120 g)
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Instructions
- Prepare oven and baking sheet:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix 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 wet and dry:
- Stir the dry ingredients into the wet mixture until just combined.
- Add mix-ins:
- Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
- Shape and bake first time:
- 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 for 23 to 25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes.
- Reduce oven temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice and bake second time:
- 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 for 10 minutes, flip biscotti, then bake for 8 to 10 minutes more until crisp and golden. Cool completely on a wire rack.
- Drizzle with white chocolate:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Save 
Save My kids love helping drizzle the white chocolate over cooled biscotti, making it a sweet tradition in our house each winter.
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)
Nutritional Information
Calories: 130, Total Fat: 6 g, Carbohydrates: 18 g, Protein: 2 g per serving
Save 
Save Wrap biscotti in cellophane bags and share them with friends or family for a festive treat. Enjoy with espresso, tea, or dessert wine for a special touch.
Recipe FAQ
- → What gives the biscotti its crisp texture?
The twice-baking technique removes moisture, creating the signature crisp and crunchy texture.
- → Can I substitute the pistachios with other nuts?
Yes, almonds or walnuts can be used as alternatives for a different crunch and flavor profile.
- → How should I store the biscotti to maintain freshness?
Store in an airtight container at room temperature to keep them crisp for up to two weeks.
- → Is it necessary to chill the dough before baking?
No chilling is required; the dough is baked immediately after mixing, saving preparation time.
- → What beverages pair well with these biscotti?
They complement espresso, tea, or dessert wine, enhancing the overall tasting experience.
- → Can dried cranberries be replaced with other dried fruits?
Yes, dried cherries or apricots make excellent substitutes for varied flavor.
