Cranberry Pistachio Biscotti with White Chocolate Recipe

If you’re craving a cookie that’s both crunchy and bursting with flavor, you’re in for a treat. This Cranberry Pistachio Biscotti with White Chocolate Recipe is one of my absolute favorites to bake when I want something a little bit fancy but totally doable. The tart cranberries combined with earthy pistachios and that sweet white chocolate drizzle—it’s a snack that’s perfect with coffee, gifting, or just savoring slowly on a chilly afternoon.

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Ingredients You’ll Need

What I love most here is how the ingredients all bring something special to the party. The tart dried cranberries balance the sweet white chocolate, while the pistachios add that satisfying crunch and a pop of color. Choosing unsweetened cranberries keeps the flavor bright, so don’t skip on that if you can help it!

• Unbleached all-purpose flour: Gives structure without being too heavy, perfect for biscotti’s crisp bite.
• Baking powder: Just enough to help the biscotti rise slightly without losing crispness.
• Salt: Enhances all the flavors, never skip this little magic dust.
• Unsalted butter: Room temperature butter creams nicely with sugar to create that tender base.
• Granulated sugar: Provides sweetness and helps with that golden crust.
• Large eggs: Use room temperature eggs for smoother mixing and better texture.
• Pure vanilla extract: The warm, familiar flavor that rounds out the dough beautifully.
• Pure almond extract: A subtle but powerful note that complements pistachios perfectly.
• Pistachios: Roughly chopped for texture and richness—toast them lightly for extra nuttiness if you like.
• Dried cranberries: Choose unsweetened or lightly sweetened to balance tartness and sweetness.
• White chocolate or melting wafers: For that dreamy drizzle to finish off your biscotti with style.

Variations

I like to switch things up depending on the season or mood—I encourage you to play around with flavors to make this biscotti truly yours. It’s surprisingly versatile and forgiving.

• Swap the nuts: I’ve swapped pistachios with toasted almonds or pecans and still loved the texture, so don’t feel locked in if pistachios aren’t your thing.
• Add citrus zest: A touch of orange or lemon zest brightens the dough wonderfully—I add this when I’m looking for a fresh holiday twist.
• Chocolate chip mix: Try mixing white and dark chocolate chips in the dough for a double-chocolate version that’s equally addictive.
• Make it gluten-free: If you’re avoiding gluten, I recommend a 1:1 gluten-free flour blend and letting the dough chill a little longer for easier shaping.

How to Make Cranberry Pistachio Biscotti with White Chocolate Recipe

Step 1: Prep your dry ingredients and start creaming

First things first, preheat your oven to 350°F and line a baking sheet with parchment paper—this makes cleanup so much easier, trust me. Whisk together the flour, baking powder, and salt in a bowl to get those evenly distributed. Meanwhile, cream the softened butter and sugar in your mixer until they’re light and fluffy; this step really affects the final texture, so don’t rush it! Then, add the eggs one at a time so everything blends just right, followed by the vanilla and almond extracts for that extra flavor kick.

Step 2: Combine dough and add the mix-ins

Now, sprinkle your dry mix over the wet ingredients and stir gently—overmixing will make your biscotti tough, so mix just until combined. Next, fold in the chopped pistachios and cranberries by hand. This method keeps the fruit and nuts evenly spread throughout the dough without breaking them down.

Step 3: Shape and bake the logs

Divide the dough in half and transfer each half to your prepared baking sheet. Dust your hands with a bit of flour and shape each into a rough 8-inch by 3-inch log. Leave about 4 inches of space between them—they’ll spread a little and you want room for those trademark biscotti cracks on top. Bake for 25 to 30 minutes until golden and cracked, rotating halfway through to get an even bake.

Step 4: Slice and bake again to get that perfect crunch

Once out of the oven, let the logs cool for about 10 minutes—just enough time for them to firm up but stay easy to slice. Using a serrated knife, cut the logs diagonally into ½-inch thick slices (this angle gives you those classic biscotti shapes). Spread the slices back onto the baking sheet, cut side up, spaced apart. Now lower your oven to 325°F and bake for about 15 minutes, flipping the slices halfway so both sides turn golden and crisp.

Step 5: Add the white chocolate drizzle and serve

After the biscotti have cooled completely on a wire rack, melt your white chocolate wafers at 50% power in the microwave—stirring every 15 seconds to avoid burning. When silky and smooth, drizzle the chocolate over the biscotti using a spoon or fork. For a little extra flair, sprinkle chopped pistachios or dried cranberries on top while the chocolate is still wet. Let everything set before enjoying or packaging for gifts.

How to Serve Cranberry Pistachio Biscotti with White Chocolate Recipe

Garnishes

I usually add a sprinkle of extra chopped pistachios and a few dried cranberries on top after drizzling the white chocolate—it makes them look so inviting and adds a nice chew and crunch combo. Sometimes a tiny pinch of flaky sea salt on the chocolate gives a lovely sweet-salty contrast that’s just sublime.

Side Dishes

This biscotti pairs effortlessly with a cup of your favorite coffee or a creamy latte. I also love serving it alongside a warmed spiced apple cider or even a glass of dessert wine at holiday gatherings for a festive touch.

Creative Ways to Present

For gifting or parties, I like stacking the biscotti in decorative boxes tied with ribbons or arranging them in a rustic basket with some holiday greenery for a charming presentation. You can also stand the biscotti upright in a glass jar to showcase those beautiful drizzled stripes and vibrant cranberries.

Make Ahead and Storage

Storing Leftovers

I store leftover biscotti in an airtight container at room temperature. They stay crisp and fresh for up to two weeks—perfect for nibbling on little by little without worrying about them going stale.

Freezing

If you want to freeze them, I wrap biscotti individually in plastic wrap and place them in a freezer-safe bag. When thawed, they taste just as good, making this recipe great for prepping early for holidays or gifts.

Reheating

When the biscotti lose some crunch after storage, I pop them into a 300°F oven for about 5 minutes—this refreshes their crisp texture without burning. Just keep a close eye to avoid over-toasting.

FAQs

Final Thoughts

This Cranberry Pistachio Biscotti with White Chocolate Recipe is close to my heart because it’s easy enough for most weekends, but special enough to brighten up festive mornings and gift boxes. I used to think biscotti were intimidating, but once I nailed this recipe, it became a fast favorite in our family. Whether you’re dunking them in coffee, packaging them for friends, or enjoying them solo, I promise you’ll love how they turn out. Give it a try—you might just find your new go-to cookie!

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