Crisp Italian twice-baked cookies with cranberries, pistachios, and white chocolate. Easy to bake and coffee-friendly.
# The Ingredients You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, melted and slightly cooled
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
→ Add-ins
08 - 3/4 cup shelled pistachios, roughly chopped
09 - 3/4 cup dried cranberries
10 - 3/4 cup white chocolate chips or chopped white chocolate, divided
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, whisk sugar, melted butter, eggs, and vanilla extract until smooth.
04 - Add dry ingredients to the wet mixture; stir until just combined without overmixing.
05 - Fold in pistachios, dried cranberries, and half of the white chocolate chips.
06 - Divide dough in half. Shape each half into a log approximately 12 inches long and 2.5 inches wide on the prepared baking sheet. Slightly flatten the tops.
07 - Bake the logs for 25 to 28 minutes until golden and firm. Remove from oven and let cool for 10 minutes.
08 - Using a serrated knife, cut the logs diagonally into 3/4-inch thick slices.
09 - Arrange the slices cut-side down on the baking sheet. Bake for 8 to 10 minutes, flip them, then bake for another 6 to 8 minutes until crisp and lightly golden.
10 - Cool biscotti completely on a wire rack. Melt the remaining white chocolate and drizzle over cooled biscotti. Allow the chocolate to set before serving.
