Save Crisp, twice-baked Italian cookies packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate, perfect for dipping in coffee or gifting. No dough chilling required for this easy recipe.
This recipe quickly became a holiday favorite in my family due to its perfect crunch and flavor combo.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt
- Wet Ingredients: 2/3 cup (135 g) granulated sugar 1/2 cup (115 g) unsalted butter, melted and slightly cooled 2 large eggs 2 teaspoons pure vanilla extract
- Add-ins: 3/4 cup (100 g) shelled pistachios, roughly chopped 3/4 cup (90 g) dried cranberries 3/4 cup (130 g) white chocolate chips or chopped white chocolate, divided
Instructions
- Preheat 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.
- Mix wet ingredients:
- In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
- Combine:
- Add dry ingredients to the wet mixture; stir until just combined (do not overmix).
- Add-ins:
- Fold in pistachios, cranberries, and half of the white chocolate.
- Shape dough:
- Divide dough in half. On prepared baking sheet, shape each half into a log about 12 inches long and 2.5 inches wide. Flatten tops slightly.
- Bake first time:
- Bake for 25–28 minutes, until logs are golden and firm. Remove from oven let cool 10 minutes.
- Slice:
- Using a serrated knife slice logs diagonally into 3/4-inch thick pieces.
- Bake second time:
- Arrange slices cut-side down on the baking sheet. Bake for 8–10 minutes flip then bake another 6–8 minutes until crisp and lightly golden.
- Cool and drizzle:
- Cool completely on a wire rack. Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Pin it Sharing these biscotti brings everyone together around coffee and stories every holiday season.
Notes
Swap pistachios for almonds or hazelnuts if desired. Delicious dipped in coffee or tea.
Required Tools
Mixing bowls Whisk Spatula Large baking sheet Parchment paper Serrated knife Wire rack
Allergen Information
Contains Wheat (gluten), eggs, dairy (butter, white chocolate), tree nuts (pistachios). White chocolate may contain soy lecithin double-check product labels if sensitive.
Pin it Enjoy these biscotti fresh or store them for gifting with a personal touch.
Frequently Asked Questions
- → What gives the biscotti its crunch?
The twice-baking process crisps up the biscotti, creating a firm texture perfect for dipping or snacking.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts can replace pistachios to suit different tastes or dietary needs.
- → How should I store these biscotti for freshness?
Store in an airtight container at room temperature for up to two weeks to maintain crispness.
- → Is there a way to add extra flavor to the dough?
Adding half a teaspoon of orange zest brightens the flavor and complements the cranberries and white chocolate.
- → Are these biscotti suitable for vegetarians?
Yes, the ingredients used here make them a vegetarian-friendly treat.