Cranberry Pistachio Biscotti with White Chocolate Recipe

If you’re hunting for a cookie recipe that’s both delightful and just a little bit fancy, you’re going to fall head over heels for this Cranberry Pistachio Biscotti with White Chocolate Recipe. I absolutely love how these biscotti come out – crisp, nutty, subtly sweet, with that bright pop from cranberries and the smooth, creamy drizzle of white chocolate. Whether you’re gifting them, serving alongside coffee, or just craving a treat that feels special, this recipe checks all the boxes.

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Ingredients You’ll Need

The ingredients for this Cranberry Pistachio Biscotti with White Chocolate Recipe come together in a simple way that lets each flavor shine. When buying pistachios, I recommend the shelled, unsalted kind so you can control the saltiness yourself. And for cranberries, unsweetened dried ones are my go-to – they offer tartness without extra sugar.

• Unbleached All-Purpose Flour: Gives biscotti structure and the right texture, making them perfectly crunchy.
• Baking Powder: Just a touch to help the biscotti rise without losing their classic crispness.
• Salt: Enhances all the flavors, balancing the sweet and tart.
• Unsalted Butter: Room temperature butter creams nicely with sugar for that tender crumb.
• Granulated Sugar: Adds sweetness and helps cook biscotti to that lovely golden color.
• Eggs: For binding and tenderness; make sure they’re at room temp for easier mixing.
• Pure Vanilla Extract: A subtle warmth that pairs wonderfully with the nuts and berries.
• Pure Almond Extract: This is optional but trust me—it adds a lovely nutty depth.
• Chopped Pistachios: The star nut; I like to lightly toast them to bring out their flavor.
• Dried Cranberries: Preferably unsweetened for natural tartness and chewy texture.
• White Chocolate or Melting Wafers: For that pretty, creamy drizzle finishing touch.

Variations

I love experimenting with this Cranberry Pistachio Biscotti with White Chocolate Recipe, and you should feel free to make it your own! Sometimes I’ll swap the pistachios for toasted almonds or walnuts, depending on what I have on hand. It’s easy to customize and still tastes fabulous.

• Nut Swap: Pistachios can be replaced with toasted almonds or hazelnuts – I’ve done this, and it creates a different but equally delicious nutty crunch.
• Fruit Options: Dried cherries or raisins work well if cranberries aren’t your thing, just keep the tart-sweet balance.
• Chocolate Choices: Instead of white chocolate, try drizzling melted dark or milk chocolate for a richer taste.
• Gluten-Free: I’ve had good results replacing all-purpose flour with a gluten-free blend that includes xanthan gum, but baking time might vary slightly.

How to Make Cranberry Pistachio Biscotti with White Chocolate Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper – this makes cleanup a breeze. In a medium bowl, whisk together the flour, baking powder, and salt. Mixing these upfront ensures an even rise and balanced seasoning throughout your biscotti dough.

Step 2: Cream Butter and Sugar, Then Add Eggs and Extracts

Using an electric mixer makes this step effortless: cream the room-temperature butter and granulated sugar until light and fluffy, about 2 minutes. This aeration is key for a tender crumb. Beat in eggs one at a time, then stir in pure vanilla and almond extract (if using). Almond extract really amps up the nutty undertone – I highly recommend it!

Step 3: Combine Dry Ingredients and Mix In Nuts and Berries

Sprinkle your flour mixture over the wet ingredients and mix just until combined – you don’t want to overwork the dough. Last, fold in chopped pistachios and dried cranberries by hand to ensure they’re evenly distributed without breaking them up.

Step 4: Shape and Bake the Logs

Divide the dough in half and transfer both to your prepared baking sheet. With floured hands (trust me, they’ll stick without), shape each portion into a rough 8-inch by 3-inch log. Place them about 4 inches apart since they’ll spread just a bit. Bake at 350°F for 25–30 minutes, rotating halfway until golden and just cracking on top. Then cool for 10 minutes and lower the oven temp to 325°F.

Step 5: Slice and Bake Twice for That Perfect Crunch

Carefully transfer the logs to a cutting board and slice diagonally into ½-inch thick biscotti using a serrated knife – this helps with clean cuts. Lay the slices cut-side up on your baking sheet, spacing them about ½ inch apart. Bake at 325°F, flipping each biscotti halfway through, for about 15 minutes or until crisp and golden. Cooling on a wire rack lets them set perfectly.

Step 6: Drizzle with Melted White Chocolate

Melt the white chocolate or melting wafers gently in the microwave on 50% power, stirring every 15 seconds until smooth – patience pays off here. Drizzle the chocolate over your cooled biscotti and if you like, sprinkle with a few extra chopped pistachios and cranberries for a picture-perfect finish.

How to Serve Cranberry Pistachio Biscotti with White Chocolate Recipe

Garnishes

I love finishing these biscotti with a sprinkle of extra chopped pistachios and dried cranberries right after drizzling the white chocolate—it adds a festive look and an extra punch of flavor. Sometimes, a tiny dusting of powdered sugar gives them a snow-kissed holiday vibe.

Side Dishes

These biscotti shine alongside a warm cup of coffee, chai, or even a creamy latte. If you’re serving brunch or an afternoon gathering, pair them with a simple bowl of fresh fruit or yogurt parfaits to balance the sweetness.

Creative Ways to Present

For holiday gifting, I like to stack biscotti neatly in cellophane bags tied with ribbon or nestled in decorative tins with a sprig of rosemary or cinnamon sticks tucked inside. For parties, arrange them on a platter with little chalkboard labels that say “Cranberry Pistachio Biscotti with White Chocolate” — it always sparks compliments and questions!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your biscotti in an airtight container at room temperature for up to two weeks. I’ve found they keep their crispy texture best this way—letting them sit out too long uncovered risks them getting soft, which you want to avoid!

Freezing

You can absolutely freeze biscotti! Place them in a freezer-safe bag or container, separated by parchment paper. They keep well for up to 3 months. When you’re ready to eat, thaw at room temperature — the texture will be just as crisp.

Reheating

If you want to brighten up the biscotti’s crunch after storage, pop them in a 300°F oven for 5–7 minutes to refresh their crispiness. Just be sure not to overbake as they can become too hard.

FAQs

Final Thoughts

This Cranberry Pistachio Biscotti with White Chocolate Recipe has become a favorite in my kitchen because it’s simple, classy, and endlessly satisfying. Every time I bake a batch, my family goes crazy for them—especially with their morning coffee. If you love a cookie with a crunch and a touch of sophisticated sweetness, give this a try. I promise you’ll be coming back for more (and so will your friends!).

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