Description
Cranberry Pistachio Biscotti with White Chocolate is a delightful Italian-style twice-baked cookie, perfect for festive occasions or everyday enjoyment. These crunchy, nutty biscotti are studded with tart dried cranberries and crunchy pistachios, then finished with a drizzle of creamy white chocolate for an elegant touch. Great for dunking in coffee or gifting during the holiday season.
Ingredients
Scale
Dry Ingredients
- 2 cup (250 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 4 tablespoons (67 g or 1/2 stick) unsalted butter (room temperature)
- 1 cup (200 g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Add-ins and Topping
- 3/4 cup pistachios (chopped)
- 3/4 cup dried cranberries (preferably unsweetened)
- ½ cup (85 g) white chocolate or melting wafers for drizzling
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350° F (175° C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening and salt throughout your dough.
- Cream butter and sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, which takes about 2 minutes. This step helps create a tender texture in the final biscotti.
- Add eggs and extracts: Beat in the eggs one at a time until fully combined, then mix in the vanilla and almond extracts for a fragrant flavor base.
- Combine dry and wet ingredients: Gradually sprinkle the dry ingredient mixture over the wet ingredients and mix just until everything is combined, taking care not to overmix which would toughen the dough.
- Fold in nuts and cranberries: Stir in the chopped pistachios and dried cranberries by hand to evenly distribute them without breaking them up too much.
- Shape the dough: Divide the dough in half and transfer each portion onto the prepared baking sheet. Using floured hands, quickly shape each piece into a rough log about 8 inches long and 3 inches wide. Space the logs about 4 inches apart and smooth the tops.
- First bake: Bake the logs in the preheated oven for 25 to 30 minutes or until golden brown and starting to crack on top, rotating the baking sheet halfway through for even cooking. Remove from the oven and let cool for 10 minutes. Lower oven temperature to 325° F (160° C).
- Slice the biscotti: Transfer the logs to a cutting board. Using a serrated knife, cut each log diagonally into 1/2-inch thick slices to form the biscotti shape. Arrange the slices cut-side up on the baking sheet about 1/2 inch apart.
- Second bake: Bake the biscotti at 325° F for about 15 minutes, turning each cookie halfway through to brown evenly on both sides. The biscotti should be crisp and golden. Remove and cool completely on a wire rack.
- Melt and drizzle white chocolate: Melt the white chocolate or melting wafers in the microwave at 50% power, stirring every 15 seconds until smooth. Drizzle the melted chocolate decoratively over the cooled biscotti. Optionally, sprinkle additional chopped pistachios and cranberries on top as garnish.
Notes
- Homemade cranberry pistachio biscotti is perfect for dunking in your coffee on Christmas morning.
- This easy treat is also great for gifting during the holiday season due to its attractive appearance and delicious flavor.
- Ensure eggs and butter are at room temperature for best mixing results.
- Use a serrated knife to cut the biscotti to prevent crumbling.
- Store biscotti in an airtight container to maintain crispness.
Nutrition
- Serving Size: 1 biscotti
- Calories: 113 kcal
- Sugar: 10 g
- Sodium: 26 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
