White Chocolate Cranberry Pistachio Biscotti – Double-baked, crisp cookies loaded with dried cranberries pistachios and white chocolate. If that wasn’t enough for you it’s dipped in more white chocolate again, it’s all so perfect with a cup of morning coffee.
If you’ve never had a biscotti you’re simply missing out. Either you never really cared to try it because it looks so crumbly and dry, or you just haven’t had a good one. Well, my friend, I’ve got a recipe for you!
Biscottis are Italian cookies. The biscotti dough is formed into a wide log and then baked, cooled down, sliced, and baked again. I love making Italian biscotti cookies because the variations are endless! You can skip or substitute the add-ins you like to personalize your biscotti. And although I’m not Italian I can assure you that this biscotti recipe is better than any store-bought biscotti you will ever buy.
The cranberry pistachio biscotti recipe is the perfect addition to your holiday Christmas cookie boxes. They may seem a little time-consuming, but the results are worth it, your friends will thank you for it.
Why you should make White Chocolate Cranberry Biscotti:
- Easy One bowl recipe
- Various add-ins
- Stay fresh for up to 2 weeks, perfect for cookie shipping during the holidays because of the long shelf life.
White Cranberry pistachio biscotti ingredients:
- All-purpose flour: No substitutions were tested in this recipe.
- Brown sugar/White Sugar: I used a blend of both but if you don’t have brown sugar just substitute with all-white sugar. Brown sugar creates a darker color with the cookie.
- Butter: Use all butter, real butter
- Lemon zest: Lemon zest can be substituted with orange zest, But I liked the freshness of the lemon zest much better than the orange.
- Add-ins: Feel free to change out the dried cranberries to another dried fruit, or the chopped pistachios with other nuts. I like the combination of white chocolate, cranberries and pistachios to create a holiday look.
How to make Biscotti:
Preheat oven to 350F and line 2 large baking sheets with parchment paper and set the side until needed.
In a stand mixer with a paddle attachment or a large bowl with a hand mixer add in the unsalted room temperature butter and both sugars. Beat butter and sugar until light and fluffy for 2 minutes and then add in the zest of one lemon and vanilla extract. Crack in two large eggs and mix and then add the dry ingredients (all-purpose flour, salt, baking powder) into the wet ingredients. Fold in the chopped pistachios, dried cranberries, and white chocolate chips, and then place the dough on the prepared baking sheet.
Shape and flatten the dough to 12 inches long and 4 inches wide. In a small bowl mix the egg and water to make an egg wash. Brush the egg wash outside of the dough and then sprinkle sugar on the outside of the dough.
Bake the Biscotti
Bake the biscotti in the preheated oven for 30 minutes. The biscotti log should be golden brown on the tops and sides.
Allow the biscotti log to cool down for 20 minutes. Cut the slab on a cutting board with a sharp serrated knife cutting them 1in for thick slices. Place slices cut side up and line them on the 2nd prepared baking sheet.
Increase the oven temperature to 375 and bake for 15 minutes, flipping halfway to allow the other side to brown. The edges of the cookie should be hard but the centers should be soft. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to allow them to fully cool.
Melt the white chocolate in a medium bowl in the microwave or using a double boiler. Melt the chocolate in the microwave for 30 seconds the first time and then for 15 seconds the rest stirring to make sure the chocolate doesn’t burn.
With a clean work surface line another baking sheet with wax paper or parchment paper. Dip one side of the cranberry pistachio biscotti into the melted white chocolate and place the biscotti on the sheet to allow the melted chocolate to set. Continue to dip the Biscottis until finished.
Enjoy with a hot cup of coffee!
Cranberry Pistachio biscotti FAQS/TIPS:
Shelf life of Biscottis:
- 2 weeks stored in an airtight container at room temp
- 3 months in the freezer
To create smaller Biscottis:
- Divide half of the dough and bake logs for a little less time.
Why is my biscotti breaking when I cut them?
- Allow them to cool for 20 minutes before cutting into them
- Overbaking them can lead to them breaking apart easily
- When I cut into the biscotti I slowly cut in a sawing motion to reduce the cookies breaking.
Add-in varieties:
- You can add up to 1 3/4 cup of add-ins. I do not recommend fresh fruits.
If you loved this recipe, take a look at my other Christmas cookie recipes:
- Red Velvet Crinkle Cookies
- Chocolate Peppermint Sandwich Cookies
- Buttery Thumbprint Cookies
- Dark Chocolate Cherry Shortbread Cookies
- How to make Linzer Cookies
- Not so classic Blossom Cookies-3 ways
- Double Chocolate Snowball Cookies
Cranberry Pistachio Biscotti with White Chocolate
Ingredients
- 6 tbsp Unsalted Butter Room Temp
- 1/2 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 Zest of a Lemon
- 2 Large Eggs
- 2 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
Add-ins
- 2/3 cup Dried Cranberries
- 1/2 cup Chopped Pistachios
- 3/4 cup White Chocolate Chips
Egg Wash
- 1 Large Egg
- 1 tsp Water
Melting Chocolate
- 10 oz White Chocolate Melting Wafers
Instructions
- Preheat oven to 350F and line 2 large baking sheets with parchment paper and set the side until needed.
- In a stand mixer with a paddle attachment or a large bowl with a hand mixer add in the unsalted room temperature butter and both sugars. Beat butter and sugar until light and fluffy for 2 minutes and then add in the zest of one lemon and vanilla extract. Crack in two large eggs and mix and then add the dry ingredients (all-purpose flour, salt, baking powder) into the wet ingredients. Fold in the chopped pistachios, dried cranberries, and white chocolate chips until combined.
- Place the dough on a prepared baking sheet. Shape and flatten the dough to 12 inches long and 4 inches wide. In a small bowl mix the egg and water to make an egg wash. Brush the egg wash outside of the dough and then sprinkle sugar on the outside of the dough.
- Bake the biscotti in the preheated oven for 30 minutes. The biscotti log should be golden brown on the tops and sides.
- Allow the biscotti log to cool down for 20 minutes. Cut the slab on a cutting board with a sharp serrated knife cutting them 1in for thick slices. Place slices cut side up and line them on the 2nd prepared baking sheet. Increase the oven temperature to 375 and bake for 15 minutes, flipping halfway to allow the other side to brown. The edges of the cookie should be hard but the centers should be soft. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to allow them to fully cool.
- Melt the white chocolate in a medium bowl in the microwave or using a double boiler. Melt the chocolate in the microwave for 30 seconds the first time and then for 15 seconds the rest stirring to make sure the chocolate doesn’t burn.
- With a clean work surface line another baking sheet with wax paper or parchment paper. Dip one side of the cranberry pistachio biscotti into the melted white chocolate and place the biscotti on the sheet to allow the melted chocolate to set. Continue to dip the Biscottis until finished.
- Enjoy with a hot cup of coffee!
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