Save to Pins Crunchy, twice-baked Italian biscotti studded with tart cranberries, roasted pistachios, and sweet white chocolate—perfect for coffee or gifting, and ready without any dough chilling.
I first served these biscotti to my family on a chilly afternoon and they couldn't get enough of the sweet and nutty flavors combined.
Ingredients
- 2 cups (250 g) all-purpose flour: dry ingredient
- 1 cup (200 g) granulated sugar: dry ingredient
- 1½ teaspoons baking powder: dry ingredient
- ¼ teaspoon fine sea salt: dry ingredient
- ¾ cup (90 g) dried cranberries: fruit & nuts
- ¾ cup (100 g) shelled pistachios, roughly chopped: fruit & nuts
- 3 large eggs, room temperature: wet ingredient
- 1½ teaspoons vanilla extract: wet ingredient
- ½ teaspoon almond extract (optional): wet ingredient
- Zest of 1 orange (optional, for extra flavor): wet ingredient
- 1 cup (170 g) white chocolate chips or chunks, divided: chocolate
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3:
- Stir in dried cranberries and chopped pistachios until well distributed.
- Step 4:
- In a separate bowl, lightly beat eggs with vanilla extract, almond extract (if using), and orange zest (if using).
- Step 5:
- Pour wet ingredients into dry ingredients and mix with a spatula or wooden spoon until the dough comes together. It will be thick and sticky.
- Step 6:
- Fold in ⅔ cup (about 115 g) of the white chocolate chips, reserving the rest for drizzling.
- Step 7:
- Divide dough in half. With floured hands, shape each half into a log about 12 inches (30 cm) long and 2½ inches (6 cm) wide on the prepared baking sheet, spacing them apart.
- Step 8:
- Bake for 25 28 minutes, until the logs are golden and firm to the touch.
- Step 9:
- Remove from oven and allow to cool on the pan for 10 minutes. Reduce oven temperature to 300°F (150°C).
- Step 10:
- Using a sharp serrated knife, slice logs diagonally into ½-inch (1.25 cm) thick biscotti.
- Step 11:
- Arrange slices cut side down on the baking sheet. Bake for 10 minutes, flip biscotti, and bake another 8 10 minutes until crisp and dry.
- Step 12:
- Cool completely on a wire rack.
- Step 13:
- Once cool, melt the remaining white chocolate and drizzle over biscotti. Allow chocolate to set before storing.
Save to Pins These biscotti create warm memories when shared with family over afternoon coffee or holiday gatherings.
Required Tools
Large mixing bowls, whisk and spatula, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains Eggs, Wheat (gluten), Tree Nuts (pistachios), Milk (white chocolate). May contain traces of soy (in white chocolate). Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 130, Total Fat: 5 g, Carbohydrates: 20 g, Protein: 2 g per serving.
Save to Pins Enjoy these biscotti fresh or store them in an airtight container to maintain their crunch for up to two weeks.
Frequently Asked Questions
- → What makes biscotti crunchy?
Biscotti are baked twice: first as logs, then sliced and baked again to dry out the dough, resulting in their signature crisp texture.
- → Can I toast the pistachios before adding them?
Lightly toasting pistachios enhances their flavor and adds extra crunch before mixing them into the dough.
- → Are there any alternatives to dried cranberries?
Dried cherries or apricots can be used instead of cranberries for a slightly different fruity note.
- → How should I store these biscotti to maintain freshness?
Store them in an airtight container at room temperature to keep them crisp for up to two weeks.
- → Is it necessary to chill the dough before baking?
No chilling is required; the dough can be shaped and baked immediately after mixing.