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!
Servings: 24
Calories: 211kcal
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 - Optional
- 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.2 3/4 cups All-purpose flour, 2 tsps Baking powder, 1/4 tsp Kosher salt
- In a large bowl stir together the sugar, melted butter, vanilla, and orange zest. Add the eggs and mix until combined.1 cup Granulated sugar, 1/2 cup Unsalted butter, 1 1/2 tsp Vanilla extract, 1 tsp Orange zest, 3 large Eggs
- 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.2/3 cups Dried cranberries, 1 cup Pistachios
- Divide the dough in half. Dampen your hands and shape the dough into 2 4″x10″ logs on the parchment-lined baking sheet. If using the eggwash, beat the egg with 1 teaspoon of water. Brush the egg wash over each log.1 large Egg, 1 tsp Water
- 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 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 corner, and drizzle.1 cup White chocolate chips
Notes
— 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.
— Biscotti dough is very sticky, so dampen your fingers when forming the logs.
Storing - 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.
Freezing - Place in an airtight freezer-safe container or bag and freeze for up to 3 months.
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