Save to Pinterest 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.
I have baked these biscotti multiple times and they never fail to impress friends and family with their perfect crunch and flavor balance.
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 Mixtures:
- Add dry ingredients to the wet mixture; stir until just combined (do not overmix).
- Add 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 Logs:
- Bake for 25 28 minutes, until logs are golden and firm. Remove from oven; let cool 10 minutes.
- Slice Dough:
- Using a serrated knife, slice logs diagonally into 3/4-inch thick pieces.
- Second Bake:
- 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:
- Cool completely on a wire rack.
- Decorate:
- Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Save to Pinterest Baking these biscotti always brings the family together around the kitchen table, sharing stories and enjoying warm drinks.
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.
Nutritional Information
Calories 140 Total Fat 6 g Carbohydrates 20 g Protein 2 g per serving
Save to Pinterest Enjoy these biscotti with your favorite coffee or tea for a delightful treat anytime.
Common Questions
- → How do I achieve the perfect biscotti crunch?
Twice baking the logs—with the second bake after slicing—is key to developing their signature crisp texture.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts work well and provide a different but delicious crunch.
- → What’s the best way to store these biscotti?
Keep them in an airtight container at room temperature for up to two weeks to maintain freshness.
- → Can I add any citrus flavor to enhance the taste?
Adding a half teaspoon of orange zest to the dough brightens the flavor beautifully.
- → Is chilling the dough necessary before baking?
No chilling is needed; the dough can be shaped and baked immediately for convenience.