Pin Crisp, twice-baked Italian cookies filled with tart cranberries, crunchy pistachios, and creamy white chocolate. These biscotti are perfect for coffee-dipping or gifting during the holidays, and best of all, the dough requires no chilling.
I remember making these biscotti for the first time on a chilly December afternoon. The aroma of baked cranberries and pistachios filled the house, and everyone gathered to sneak a warm biscotti before they even cooled.
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: 1/2 cup (115 g), melted and slightly cooled
- Eggs: 2 large
- Pure vanilla extract: 1 teaspoon
- Almond extract: 1/2 teaspoon (optional)
- Pistachios (shelled, roughly chopped): 3/4 cup (90 g)
- Dried cranberries: 2/3 cup (80 g)
- White chocolate chips or chopped white chocolate: 3/4 cup (120 g) divided; reserve 1/4 cup for drizzling
Instructions
- Prepare Oven:
- 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:
- 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 Dough:
- 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.
- First Bake:
- Bake for 23–25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes.
- Reduce Temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice & Second Bake:
- 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 8–10 minutes more until crisp and golden. Cool completely on a wire rack.
- Drizzle:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Pin Last year, my cousins requested these biscotti at every family gathering. We enjoyed dipping them in hot tea and wrapping batches for holiday gifts.
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). Always check ingredient labels for potential traces of allergens.
Nutritional Information
Per serving: 130 calories, 6 g total fat, 18 g carbohydrates, 2 g protein
Pin These biscotti are beautifully festive and delicious with coffee or tea. Share them with loved ones for a true taste of the holidays.
Recipe Q&A
- → What is the best way to store biscotti to keep them fresh?
Store biscotti in an airtight container at room temperature for up to two weeks to maintain crispness and flavor.
- → Can I substitute pistachios with other nuts?
Yes, toasted almonds, walnuts, or pecans can be used as flavorful alternatives to pistachios for a different texture and taste.
- → How do I achieve the perfect crispness in biscotti?
Double baking the sliced dough at a lower temperature ensures a crunchy texture without over-browning.
- → Is it necessary to toast the pistachios before adding them?
Lightly toasting pistachios enhances their flavor and crunch, but it’s optional based on preference.
- → Can dried cherries or apricots replace cranberries?
Yes, dried cherries or apricots provide a similar tartness and texture, making them great substitutes.
