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Crispy Pistachio Cranberry Biscotti with White Chocolate Drizzle

crispy pistachio cranberry biscotti - featured image
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A crispy biscotti featuring tart dried cranberries and roasted pistachios, finished with a smooth white chocolate drizzle. Perfect for coffee time, gifting, or brunch treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup (150 g) granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) whole pistachios, shelled and roughly chopped, lightly roasted
  • ¾ cup (110 g) dried cranberries
  • ½ cup (90 g) white chocolate chips or chopped white chocolate

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
  3. In a separate bowl, beat the softened butter with eggs and vanilla extract until smooth and creamy, about 2-3 minutes.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until a sticky dough forms. Do not overmix.
  5. Fold in the chopped roasted pistachios and dried cranberries evenly throughout the dough.
  6. Turn the dough onto a floured surface and divide it in half. Shape each half into a log about 12 inches long and 2 inches wide. Place logs on the prepared baking sheet with space between.
  7. Bake the logs for 25-30 minutes until firm to the touch and lightly golden. The center may seem soft but will set during the second bake.
  8. Remove from oven and cool logs for 15 minutes. Using a sharp serrated knife, slice diagonally into ½-inch thick slices.
  9. Arrange slices cut-side down on the baking sheet. Bake for an additional 12-15 minutes, flipping halfway through, until dry and crispy.
  10. Transfer biscotti to a cooling rack to cool completely.
  11. Melt the white chocolate chips gently using a microwave in 20-second bursts or a double boiler. Drizzle over cooled biscotti and allow chocolate to harden at room temperature.

Notes

Roast pistachios yourself for best flavor. Use a serrated knife to slice biscotti after cooling to avoid crumbling. Watch the second bake carefully to prevent burning. Melt white chocolate in short bursts to avoid overheating. Biscotti taste better after a day or two as flavors meld.

Nutrition

Keywords: biscotti, pistachio, cranberry, white chocolate, crispy, homemade, holiday treat, coffee snack, easy biscotti

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