White Chocolate Cranberry Pistachio Biscotti Recipe

Introduction

These White Chocolate Cranberry Pistachio biscotti are a delightful treat combining sweet, tart, and nutty flavors. Perfectly crisp and drizzled with creamy white chocolate, they make an ideal companion to your afternoon coffee or holiday gift basket.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup shelled pistachios, roughly chopped
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips or chopped white chocolate, divided

Instructions

1. Step 1: Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, whisk the granulated sugar, melted butter, eggs, and vanilla extract until smooth.
4. Step 4: Fold the dry ingredients into the wet mixture just until combined; be careful not to overmix.
5. Step 5: Gently fold in the chopped pistachios, dried cranberries, and half of the white chocolate.
6. Step 6: Divide the dough in half. Shape each portion into a log about 12 inches long and 2.5 inches wide on the prepared baking sheet. Flatten the tops slightly.
7. Step 7: Bake the logs for 25 to 28 minutes until they are golden and firm. Remove from the oven and let cool for 10 minutes.
8. Step 8: Using a serrated knife, slice the logs diagonally into 3/4-inch thick pieces.
9. Step 9: Arrange the slices cut-side down on the baking sheet. Bake for 8 to 10 minutes, then flip and bake an additional 6 to 8 minutes until crisp and lightly golden.
10. Step 10: Transfer the biscotti to a wire rack and cool completely.
11. Step 11: Melt the remaining white chocolate and drizzle it over the cooled biscotti. Allow the chocolate to set before serving.

Tips & Variations

• For extra crunch, toast the pistachios lightly before adding them to the dough.
• Substitute dried cherries or blueberries for cranberries to change the tartness profile.
• Use dark chocolate chips instead of white chocolate for a richer contrast.
• Make the biscotti dairy-free by using coconut oil in place of butter and vegan white chocolate.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks to maintain their crispness. They also freeze well; thaw completely before serving. To refresh their crunch, warm in a low oven for a few minutes before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

You can use salted pistachios, but you may want to reduce or omit the added salt in the dough to keep the flavor balanced.

How should I melt the white chocolate for drizzling?

The easiest way is to melt the white chocolate gently in a heatproof bowl over simmering water (double boiler) or microwave it in short bursts, stirring frequently to avoid burning.

White Chocolate Cranberry Pistachio Biscotti Recipe

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★★★★★

4.7 from 89 reviews

• Author: Ben
• Total Time: 1 hour
• Yield: About 24 biscotti slices 1x

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Description

Delightful White Chocolate Cranberry Pistachio Biscotti featuring a crisp texture and a perfect balance of nutty pistachios, tart dried cranberries, and sweet white chocolate. This twice-baked Italian cookie is ideal for dunking in coffee or tea and makes a lovely homemade gift or treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 2 teaspoons pure vanilla extract

Add-ins

• 3/4 cup shelled pistachios, roughly chopped
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips or chopped white chocolate, divided

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to distribute the leavening agents evenly.
3. Mix Wet Ingredients: In a separate large bowl, whisk granulated sugar, melted and slightly cooled unsalted butter, eggs, and pure vanilla extract until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can make the biscotti tough.
5. Incorporate Add-ins: Gently fold in the roughly chopped pistachios, dried cranberries, and half of the white chocolate chips or chopped white chocolate, distributing them evenly throughout the dough.
6. Shape Logs: Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 12 inches long and 2.5 inches wide, flattening the tops slightly for even baking.
7. First Bake: Bake the logs in the preheated oven for 25 to 28 minutes until they are golden brown and firm to the touch. Remove from the oven and allow them to cool on the baking sheet for 10 minutes.
8. Slice Logs: Using a serrated knife, diagonally slice each log into 3/4-inch thick pieces. This angle creates the signature biscotti shape and ensures optimal crispness.
9. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for 8 to 10 minutes, then flip each slice and bake for an additional 6 to 8 minutes until the biscotti are crisp and lightly golden all over.
10. Cool: Transfer the baked biscotti to a wire rack and allow them to cool completely, which helps them harden to the traditional crunchy texture.
11. Finish with White Chocolate: Melt the remaining white chocolate and drizzle it over the cooled biscotti using a spoon or piping bag. Let the chocolate set at room temperature or in the fridge before serving or storing.

Notes

• For a nuttier flavor, you can toast the pistachios lightly before adding them to the dough.
• Store biscotti in an airtight container at room temperature for up to two weeks; they can also be frozen for longer storage.
• If you prefer a dairy-free version, substitute butter with a plant-based alternative and ensure the white chocolate is dairy-free.
• Feel free to swap dried cranberries with other dried fruits like cherries or raisins for variety.
• Ensure the butter is cooled slightly before mixing with eggs to prevent curdling or cooking the eggs.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: white chocolate biscotti, cranberry pistachio biscotti, Italian cookies, twice-baked cookies, holiday treats, crunchy cookies, coffee biscotti