Pin this 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.
I always enjoy making these biscotti because they fill the kitchen with the scent of vanilla and toasted nuts, making mornings special with coffee.
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 oven:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Combine wet ingredients:
- In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
- Combine mixtures:
- Add dry ingredients to the wet mixture stir until just combined (do not overmix).
- Fold in 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 to 28 minutes until logs are golden and firm. Remove from oven let cool 10 minutes.
- Slice logs:
- 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 to 10 minutes flip then bake another 6 to 8 minutes until crisp and lightly golden.
- Cool and drizzle:
- Cool completely on a wire rack. Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Pin this My family always gathers around the kitchen counter eagerly waiting for these biscotti to cool so they can enjoy them with their favorite warm drinks.
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
Per serving: Calories 140 Total Fat 6 g Carbohydrates 20 g Protein 2 g
Pin this These biscotti are a perfect treat to brighten your coffee breaks and impress guests with minimal effort.
Recipe FAQs
- → What makes biscotti crisp?
Biscotti achieve their crisp texture through twice baking—first shaping and baking the dough, then slicing and baking the pieces again to dry them out and create crunch.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts can be used instead of pistachios to provide a different nutty flavor and texture.
- → How do I store biscotti to maintain freshness?
Keep biscotti in an airtight container at room temperature. They stay fresh and crisp for up to two weeks.
- → Is chilling the dough necessary before baking?
This biscotti dough doesn't require chilling, which speeds up preparation and helps maintain a tender bite.
- → What’s the best way to serve these biscotti?
They pair wonderfully with coffee or tea, making them ideal for dipping and enjoying as a light snack or gift.