Save It 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.
These biscotti quickly became a favorite in my household for afternoon coffee breaks, thanks to their perfect balance of sweet and tart flavors.
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
- Step 1:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Step 3:
- In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
- Step 4:
- Add dry ingredients to the wet mixture; stir until just combined (do not overmix).
- Step 5:
- Fold in pistachios, cranberries, and half of the white chocolate.
- Step 6:
- 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.
- Step 7:
- Bake for 25 28 minutes, until logs are golden and firm. Remove from oven let cool 10 minutes.
- Step 8:
- Using a serrated knife, slice logs diagonally into 3/4-inch thick pieces.
- Step 9:
- 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.
- Step 10:
- Cool completely on a wire rack.
- Step 11:
- Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Save It This recipe always brings my family together, especially on chilly afternoons when the aroma fills the kitchen and invites everyone to gather around coffee.
Notes
For extra flavor, add 1/2 teaspoon orange zest to the dough. Store in an airtight container up to 2 weeks. Delicious dipped in coffee or tea.
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.
Save It Enjoy these biscotti fresh with your favorite hot beverage or package them as thoughtful gifts for friends and family.
Common Questions About Recipes
- → What is the best way to store these biscotti?
Store them in an airtight container at room temperature for up to two weeks to maintain their crispness and flavor.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts can be used as alternatives to pistachios depending on your preference.
- → Is chilling the dough necessary before baking?
No dough chilling is required, which makes the preparation quicker and easier.
- → How do I achieve the characteristic crisp texture?
Twice-baking the sliced logs ensures the biscotti become crisp and lightly golden on the edges.
- → Can I add any additional flavor enhancements?
Adding a half teaspoon of orange zest to the dough can brighten the flavor and add a subtle citrus note.