Cranberry Pistachio Biscotti with 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.

4 from 4 votes

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Prep Time 15

Cook Time 45

Resting Time 20

Total Time 1 20

Course Breakfast, Dessert

Servings Biscottis

Ingredients

6 tablespoon Unsalted Butter Room Temp
½ cup Granulated Sugar
¼ cup Brown Sugar
1 Zest of a Lemon
2 Large Eggs
2 cup All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt

Add-ins

⅔ cup Dried Cranberries
½ cup Chopped Pistachios
¾ cup White Chocolate Chips

Egg Wash

1 Large Egg
1 teaspoon 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!

Keyword biscotti, cranberry, pistachio, white chocolate biscott