slices of cranberry pistachio biscotti on a red plate

White Chocolate Cranberry Pistachio Biscotti

Add this crispy, crunchy, cranberry pistachio biscotti to your holiday cookie platter. It’s studded with dried cranberries, crunchy salty pistachios, and drizzled with white chocolate!

Biscotti is so easy to make and perfect for Christmas! This recipe makes 24 large biscotti which is great for sharing and gifting to friends and neighbors.

slices of cranberry pistachio biscotti on a red plate

Why You’ll Love This

I have an obsession with biscotti. I love baking it, eating it, and gifting it! Check out our other biscotti recipes below.

  • Crunchy salted pistachios and tart-dried cranberries in a biscotti!
  • Perfect with your favorite cup of coffee.
  • A great gift to share with friends and neighbors.

Recipe Ingredients

  • Granulated sugar – Because it needs to be sweet, right?
  • Unsalted butter – Melted and cooled. If you use salted butter omit the kosher salt.
  • Vanilla extract – Pure vanilla extract is always best!
  • Orange zest – Adds that little extra holiday flavor.
  • Eggs – Room temperature.
  • All-purpose flour, baking powder, and kosher salt – Gives biscotti an airy light texture.
  • Pistachios – I use roasted and salted. I like the little salty bite they add to the biscotti.
  • Dried cranberries
  • White chocolate chips – You could use dark chocolate or milk chocolate if you like.

Tips

  • Let the biscotti cool for 5 to 10 minutes after the first bake. If you try to cut them too soon they might crumble and fall apart.
  • Use room temperature eggs to help combine the dough better.
  • Let the melted butter cool a bit.
  • Biscotti dough is very sticky, so dampen your fingers when forming the logs.
  • Use a serrated knife to cut the biscotti. This helps to achieve clean cuts.
  • You can mix and match any add-ins you wish. Pecans, walnut, almonds, any dried fruit, etc.

How to Make Cranberry Pistachio Biscotti

I just adjust our almond biscotti recipe with the flavors I want on that particular day. It’s a basic biscotti recipe that’s so easy to make different variations.

Dough in a glass mixing bowl.

Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper or a silicone mat.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

In a large bowl stir together the sugar, melted butter, vanilla, and orange zest. Add the eggs and mix until combined. There is no need to use an electric mixer with this recipe, you don’t want to overmix the dough.

Add the dry ingredients 1/3 at a time to the butter/egg mixture and stir until just combined.

Stir in the dried cranberries and pistachios.

Dough formed into logs on parchment paper.

Divide the dough in half. Dampen your hands and shape the dough into 2 4″x10″ logs on the parchment-lined baking sheet.

Beat the egg with 1 teaspoon of water. Brush the egg wash over each log.

Baked cranberry pistachio biscotti on baking sheet.

Bake for 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack to cool for about 10-15 minutes, cool enough to handle.

Carefully transfer logs to a cutting board. Using a sharp serrated knife cut logs into 3/4 inch slices and arrange them back on the prepared baking sheet, cut side down.

Bake again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes, until golden and dry.

Biscotti drizzled with white chocolate.

Transfer to a wire rack to cool completely. Drizzle with melted white chocolate. Or you can dip one side of each biscotti in the melted chocolate.

I melt the chocolate chips in a zip-lock bag in the microwave at 30-second intervals until almost completely melted. Squish it around in the bag until smooth cut a tiny bit off one of the corners, and drizzle.

Slices of cranberry pistachio biscotti on a red plate.
How do you store biscotti?

Let the melted chocolate set up completely. Then store in an air-tight container or resealable bag for up to 2 weeks. I’ve actually had them stay fresh way longer than 2 weeks.

Can you freeze biscotti?

Absolutely! Place in an air-tight freezer-safe container or bag and freeze for up to 3 months.

More Biscotti Recipes

slices of cranberry pistachio biscotti on a red plate

White Chocolate Cranberry Pistachio Biscotti Recipe

Crispy, crunchy, cranberry pistachio biscotti is perfect for the holidays. It's studded with dried cranberries, crunchy salty pistachios, and drizzled with white chocolate!
5 from 1 vote
Print Pin Rate
Course: Cookies, Dessert
Cuisine: Italian
Keyword: biscotti, cranberry, pistachio
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 24
Calories: 211kcal
Author: DSTR

Ingredients
 

  • 2 3/4 cups All-purpose flour
  • 2 tsps Baking powder
  • 1/4 tsp Kosher salt
  • 1 cup Granulated sugar
  • 1/2 cup Unsalted butter melted and cooled
  • 1 1/2 tsp Vanilla extract
  • 1 tsp Orange zest
  • 3 large Eggs room temperature
  • 1 cup Pistachios roasted and salted
  • 2/3 cups Dried cranberries

Egg Wash

  • 1 large Egg
  • 1 tsp Water

Drizzle

  • 1 cup White chocolate chips

Instructions

  • Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper or a silicone mat.
  • In a medium-size bowl whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl stir together the sugar, melted butter, vanilla, and orange zest. Add the eggs and mix until combined.
  • Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined. Stir in the dried cranberries and pistachios.
  • Divide the dough in half. Dampen your hands and shape the dough into 2 4″x10″ logs on the parchment-lined baking sheet. Beat the egg with 1 teaspoon of water. Brush the egg wash over each log.
  • Bake for 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack to cool for about 10-15 minutes, cool enough to handle.
  • Carefully transfer a log to a cutting board. Using a sharp serrated knife cut each log into 3/4 inch slices and arrange back on the baking sheet, cut side down. Bake again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes, until golden and dry.
  • Transfer to a wire rack to cool completely. Melt the white chocolate chips and drizzle over the biscotti.

Nutrition

Calories: 211kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 44mg | Potassium: 138mg | Fiber: 1g | Sugar: 15g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

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