White Chocolate Cranberry Pistachio Biscotti Recipe
Introduction
These White Chocolate Cranberry Pistachio Biscotti offer a delightful balance of sweet, tart, and nutty flavors with a satisfying crunch. Perfect for dipping in coffee or tea, they make an elegant treat for any occasion.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface and hands
- 1 cup (200g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- 3 large eggs
- 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
- 3/4 cup (75g) pistachios
- 3/4 cup (120g) dried cranberries
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- 8 – 10 (226g – 282g) ounces white chocolate, coarsely chopped
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Step 2: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Use a pastry cutter or two forks to cut in the cold butter until the mixture is crumbly. In a separate medium bowl, whisk the eggs, oil, and vanilla extract. Pour this into the dry mixture and gently mix until just moistened. Fold in the pistachios and dried cranberries.
- Step 3: Turn the dough onto a lightly floured surface. With floured hands, knead gently about 8-10 times until soft and slightly sticky. If too sticky, add 1-2 tablespoons more flour. Divide the dough in two and shape each half into an 8-9 inch long roll, about 1/2 inch thick. Place each roll on a baking sheet and brush the tops and sides lightly with egg wash.
- Step 4: Bake for 25-26 minutes until the tops and sides are lightly browned. Remove from oven but keep it on. Let the biscotti cool for 10 minutes, then slice each roll into 1 inch thick pieces. Stand the slices cut side up, about 1/4 inch apart, on the baking sheets. Return to the oven and bake 8 minutes on one side, then flip and bake another 8 minutes. Remove from oven and cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely. The biscotti will become crunchy as they cool.
- Step 5: Melt the white chocolate using a double boiler or microwave in 15-second increments, stirring until smooth. Dip each biscotti into the melted chocolate and place back onto the baking sheets. Let the chocolate set in the refrigerator or at room temperature.
Tips & Variations
- For extra crunch, toast the pistachios lightly before folding them into the dough.
- Substitute dried cherries or blueberries for cranberries for a different tart flavor.
- Use dark or milk chocolate instead of white chocolate if preferred.
- Make sure to cool biscotti completely before dipping in chocolate to ensure it adheres properly.
Storage
Store the biscotti in an airtight container at room temperature or in the refrigerator for up to 1-2 weeks. If refrigerated, bring to room temperature before serving for best texture. Biscotti keep well and their crunch improves as they age slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the biscotti without nuts?
Yes, you can omit the pistachios if you prefer nut-free biscotti. Consider adding extra dried fruit or a handful of white chocolate chips to maintain texture and flavor.
How long should biscotti be baked for the best crunch?
Baking the sliced biscotti twice—first as a loaf and then sliced—helps achieve the ideal crunchy texture. The total time described in the recipe ensures they are crisp but not overly hard.
Print
White Chocolate Cranberry Pistachio Biscotti Recipe
- Total Time: 56 minutes
- Yield: Approximately 24 biscotti slices 1x
Description
These White Chocolate Cranberry Pistachio Biscotti are a delightful twist on traditional Italian cookies, combining the crunchiness of pistachios and tart dried cranberries with the sweetness of rich white chocolate. Perfect for dunking in coffee or tea, these twice-baked cookies boast a crisp texture and festive flavors, making them an ideal treat for holidays or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface and hands
- 1 cup (200g) packed light or dark brown sugar (light preferred)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- 3 large eggs
- 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup (75g) pistachios
- 3/4 cup (120g) dried cranberries
For Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
For Decoration
- 8 – 10 ounces (226g – 282g) white chocolate, coarsely chopped
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for non-stick baking and easy cleanup. Set these aside until needed.
- Combine Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until evenly mixed. Using a pastry cutter or two forks, cut the cold, cubed butter into the mixture until the texture resembles coarse crumbs.
- Mix Wet Ingredients and Combine: In a medium bowl, whisk the eggs, oil, and vanilla extract until smooth. Pour this liquid mixture into the flour and butter mixture. Gently mix until the dry ingredients are just moistened. Fold in the pistachios and dried cranberries carefully to distribute them evenly.
- Knead and Shape Dough: Turn the dough out onto a lightly floured surface. Using floured hands, knead the dough gently about 8-10 times until soft and slightly sticky. If too sticky to handle, incorporate 1-2 tablespoons of flour. Divide the dough in two halves and shape each into an 8-9 inch long roll about 1/2 inch thick. Place each roll on the prepared baking sheets. Brush the tops and sides lightly with the egg wash using a pastry brush.
- First Bake: Bake the biscotti rolls for 25-26 minutes until they are lightly browned on the top and sides. Remove from the oven and allow them to cool for 10 minutes to firm up enough for slicing.
- Slice and Arrange: Once cooled, cut each roll into 1-inch thick slices. Stand the slices cut sides upright, spaced about 1/4 inch apart on the baking sheets.
- Second Bake (Twice-Baking): Return baking sheets to the oven and bake for 8 minutes. Flip the biscotti and bake the other side for an additional 8 minutes. The biscotti will be slightly soft in the centers and crisp along the edges. Remove and cool on the sheets for 5 minutes before transferring to a wire rack to cool completely. The biscotti will harden as they cool.
- Melt White Chocolate: Melt the chopped white chocolate using a double boiler or microwave in 15-second increments, stirring after each, until smooth and fully melted.
- Dip Biscotti in White Chocolate: Dip each cooled biscotti partially or fully into the melted white chocolate, then place back on the baking sheets. Allow the chocolate coating to set either at room temperature or chilled in the refrigerator.
- Storage: Store the biscotti in an airtight container covered at room temperature or refrigerated for up to 1-2 weeks to maintain freshness and crunch.
Notes
- Use cold butter to create a crumbly texture which helps develop the biscotti’s crunch.
- Knead the dough lightly; over-kneading will develop too much gluten and toughen the biscotti.
- Ensure slices are evenly cut for uniform twice baking and even crisping.
- White chocolate can be substituted or combined with dark or milk chocolate according to preference.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking flour blend.
- Allow the biscotti to cool completely before dipping in chocolate to prevent melting and messy coating.
- Prep Time: 15 minutes
- Cook Time: 41 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: biscotti, white chocolate biscotti, cranberry pistachio biscotti, Italian cookies, twice baked cookies, holiday treats
