Description
Cranberry Pistachio Biscotti with White Chocolate is a delightful crunchy Italian cookie perfect for dunking in coffee or enjoying as a festive treat. This recipe combines nutty pistachios and tart dried cranberries in a tender, twice-baked dough drizzled with smooth white chocolate for a deliciously sweet finish.
Ingredients
Scale
Dough Ingredients
- 2 cup (250 g) unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons (67 g or 1/2 stick) unsalted butter (room temperature)
- 1 cup (200 g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 3/4 cup pistachios (chopped)
- 3/4 cup dried cranberries (preferably unsweetened)
Topping
- ½ cup (85 g) white chocolate or melting wafers for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 350° F and line a baking sheet with parchment paper to prevent sticking and allow for easy clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for use later.
- Cream Butter and Sugar: Using an electric mixer, beat the room-temperature butter and granulated sugar together for about 2 minutes until light and fluffy. This aerates the mixture for a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to combine fully. Then mix in the vanilla and almond extracts for added aroma and depth.
- Combine Wet and Dry Ingredients: Sprinkle the dry flour mixture over the wet ingredients and mix just until combined to avoid tough dough. Gently fold in the chopped pistachios and dried cranberries by hand to distribute evenly without overmixing.
- Shape the Dough: Divide the dough into two equal portions. Using floured hands, shape each into a rough log approximately 8 inches long and 3 inches wide. Place the logs about 4 inches apart on the prepared baking sheet and pat the tops smooth.
- First Bake: Bake the logs at 350° F for 25 to 30 minutes until the loaves are golden and show cracks on the surface. Halfway through, rotate the pan to ensure even baking. Once baked, let the logs cool on the baking sheet for 10 minutes, then lower the oven temperature to 325° F.
- Slice the Biscotti: Transfer the slightly cooled logs to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch-thick slices. Arrange the slices cut-side up on the baking sheet, spacing them about 1/2 inch apart.
- Second Bake: Bake the slices at 325° F, turning them over halfway through the baking process to crisp both sides evenly, about 15 minutes total. Once done, transfer the biscotti to a wire rack to cool completely.
- Melt and Drizzle Chocolate: Melt the white chocolate wafers in the microwave at 50% power, stirring every 15 seconds until smooth. Drizzle the melted white chocolate over the cooled biscotti. Garnish with additional chopped pistachios and dried cranberries if desired for extra visual appeal and flavor.
Notes
- Homemade cranberry pistachio biscotti are perfect for dunking in your coffee on Christmas morning.
- This easy treat makes a wonderful gift for friends and family during the holidays.
- Use unsweetened dried cranberries to balance the sweetness of the white chocolate drizzle.
- Ensure butter and eggs are at room temperature for the best dough consistency and texture.
- For a dairy-free version, substitute butter with a suitable plant-based alternative and omit the white chocolate drizzle or use dairy-free chocolate.
Nutrition
- Serving Size: 1 biscotti
- Calories: 113 kcal
- Sugar: 10 g
- Sodium: 26 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
