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White Chocolate Cranberry Pistachio Biscotti Recipe

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3.9 from 11 reviews

Delight in these crisp and flavorful White Chocolate Cranberry Pistachio Biscotti, a perfect balance of crunchy texture, sweet dried cranberries, nutty pistachios, and luscious white chocolate. This classic Italian twice-baked cookie is excellent for dipping in your favorite hot beverage or enjoying as a sweet treat anytime.

Ingredients

Dough 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
  • 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

White Chocolate Coating

  • 8 – 10 ounces (226g – 282g) white chocolate, coarsely chopped

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until well combined. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture becomes crumbly. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, oil, and vanilla extract until smooth.
  4. Combine Dough: Pour the wet ingredients into the flour and butter mixture. Gently mix until the dough is just barely moistened. Fold in the pistachios and dried cranberries evenly.
  5. Knead Dough: Turn dough onto a lightly floured surface. Using floured hands, knead lightly 8-10 times until dough is soft and slightly sticky. If too sticky, knead in 1-2 tablespoons more flour as needed.
  6. Shape Biscotti Slabs: Divide dough in half. On the prepared baking sheets, shape each half into an 8-9 inch long, flat roll about 1/2 inch thick. Use a pastry brush to lightly coat the tops and sides with the egg wash.
  7. First Bake: Bake for 25-26 minutes until the top and sides turn lightly browned. Remove from oven and let cool for 10 minutes but keep oven heated.
  8. Slice Biscotti: Once cool enough to handle, cut each slab into 1-inch thick slices. Arrange slices cut sides upright with 1/4 inch gap on baking sheets.
  9. Second Bake: Return slices to oven and bake 8 minutes on one side. Flip and bake an additional 8 minutes on the other side until centers are slightly soft and edges crunchy. Remove and cool 5 minutes on sheets, then transfer slices to a wire rack to cool completely. Biscotti will harden further as they cool.
  10. Melt White Chocolate: Using a double boiler or microwave, melt the chopped white chocolate carefully. For microwave, heat in 15 second increments stirring until smooth.
  11. Dip Biscotti in Chocolate: Dip each cooled biscotti into the melted white chocolate and place back onto lined baking sheets. Let chocolate set at room temperature or refrigerate until firm.
  12. Storage: Store biscotti covered at room temperature or in the refrigerator for 1-2 weeks to maintain freshness.

Notes

  • Biscotti can be frozen for up to 3 months with or without white chocolate coating. Thaw overnight in the refrigerator before dipping or serving.
  • For dipping the entire bottom, use about 10 ounces white chocolate; for drizzling, about 8 ounces is sufficient.
  • Use quality white chocolate (not chips) for best melting and coating results.
  • Silicone baking mats or parchment paper help prevent sticking and ease cleanup.

Find it online: https://marthatasty.com/white-chocolate-cranberry-pistachio-biscotti-recipe/