Save Crisp, twice-baked Italian cookies studded with tart cranberries, crunchy pistachios, and creamy white chocolate. Perfect for dipping in coffee or gifting during the holidays—no dough chilling required!
The first time I made these biscotti, my kitchen filled with an incredible aroma and my family kept sneaking bites before they cooled. They've become our go-to holiday treat!
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 (melted and slightly cooled): 1/2 cup (115 g)
- Large eggs: 2
- Pure vanilla extract: 1 teaspoon
- Almond extract (optional): 1/2 teaspoon
- Shelled pistachios (roughly chopped): 3/4 cup (90 g)
- Dried cranberries: 2/3 cup (80 g)
- White chocolate chips or chopped white chocolate (divided; reserve 1/4 cup for drizzling): 3/4 cup (120 g)
Instructions
- Prep:
- 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 & Add-Ins:
- Stir the dry ingredients into the wet mixture until just combined. Fold in pistachios, cranberries, and 1/2 cup of the white chocolate chips.
- Shape & Bake First Round:
- 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. Bake for 23 to 25 minutes, until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes.
- Slice & Bake Second Round:
- Reduce oven temperature to 300°F (150°C). 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 to 10 minutes more until crisp and golden. Cool completely on a wire rack.
- Finish:
- Melt the remaining 1/4 cup white chocolate. Drizzle over cooled biscotti. Let set before serving or storing.
Pin it Sharing these biscotti with the family is a cherished part of our Christmas morning, tucked alongside steaming mugs of coffee and laughter around the table.
Required Tools
Baking sheet, parchment paper, mixing bowls, whisk, spatula or wooden spoon, serrated knife, and wire rack make this recipe easy to manage at home.
Allergen Information
This recipe contains wheat, eggs, milk, tree nuts, and may contain soy; please check labels if you have allergies.
Nutritional Information
Each serving contains 130 calories, 6 g total fat, 18 g carbohydrates, and 2 g protein.
Pin it Enjoy your biscotti with espresso, tea, or dessert wine—each bite adds a touch of festive flavor to any moment!
Frequently Asked Questions
- → What makes these biscotti crisp?
The twice-baked process removes moisture, resulting in a firm and crunchy texture perfect for dipping.
- → Can I substitute the cranberries?
Dried cherries or apricots work well as alternatives, offering different tart and sweet notes.
- → How should I store these cookies?
Keep them in an airtight container to retain crispness for up to two weeks.
- → Is it necessary to chill the dough?
This dough requires no chilling, allowing for quicker preparation and baking.
- → What flavors enhance the dough?
Vanilla and almond extracts provide aromatic depth that complements the nuts and white chocolate.
- → Can I toast the pistachios before adding?
Lightly toasting pistachios boosts their flavor and adds a deeper nuttiness to the final treat.