Save 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.
This recipe quickly became a family favorite thanks to its perfect balance of tart and sweet flavors and satisfying crunch.
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:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix Dry:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Wet:
- In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
- Combine:
- Add dry ingredients to the wet mixture stir until just combined (do not overmix).
- 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:
- 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.
- Finish:
- Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Save Making these biscotti has brought warmth to many family gatherings with everyone enjoying the sweet and tart flavors together.
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 Enjoy these biscotti fresh or store them to enjoy later with a perfect cup of coffee or tea.
Recipe FAQ
- → How do you achieve the biscotti's crisp texture?
Baking the logs twice ensures dryness and crunch. After initial baking and slicing, baking the pieces again on both sides crisps them perfectly.
- → Can pistachios be substituted with other nuts?
Yes, almonds or hazelnuts work well and offer a different but delicious crunch.
- → Is chilling the dough necessary?
This preparation doesn't require dough chilling, making it quicker to assemble and bake.
- → What is the best way to store biscotti?
Store in an airtight container at room temperature for up to two weeks to maintain freshness.
- → How can I intensify the flavor?
Adding a half teaspoon of orange zest to the dough adds a bright, citrusy note that complements the other ingredients.
- → What pairs well with these biscotti?
They are perfect for dipping in coffee or tea, enhancing their crisp texture and complementary flavors.