White Chocolate Cranberry Pistachio Biscotti

Deliciously dunkable and packed with all things great: dried cranberries, pistachios, and plenty of melted white chocolate.

Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate! sallysbakingaddiction.com

Golden brown biscotti with toasty pistachios, tart dried cranberries, a happy dose of cinnamon, and all the white chocolate in the world is sitting on my plate right now as I type this. Alongside my favorite pumpkin coffee because pumpkin coffee is a 365 days/year thing here. My hair is in one of those astronomically high buns, my glasses are smudged, and there’s flour all over my sleeves.

MAN it feels good to be home. 

We’re already at recipe #7 in my annual cookie palooza! And, my friends, it’s a good one. Before I forget, have you entered my cookbook giveaway? I posted it at the bottom of my recent salted caramel cinnamon macaron recipe. Which, by the way, you have to try making at home.

cookiepalooza-logo-final-christmas

It’s been a few months since I made biscotti and it’s everything I’ve been craving for the past week. Absolutely nothing hits the spot quite like the crunchy cookie on my plate, especially when it goes from hand to coffee mug to mouth. Hold on for a sec. Let me just take this bite…

The white chocolate literally melting in my mouth. !!! Where was I?

Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate! sallysbakingaddiction.com

I don’t make biscotti quite often so when I do, it’s extra special. And it’s just the ticket this week as I settle back into the chaotic routine called my work life. I whipped this batch up yesterday morning and while pistachios and dried cranberries were always part of the biscotti plan– that glorious white chocolate I can’t shut up about was an afterthought. And WHAT an addition it makes.

Have you ever made biscotti before? Let me teach you. I have a couple biscotti recipes on my blog and I shared the first one around this time last year. It’s the exact recipe that turned me into a biscotti lover. And today’s wonderful white chocolate cranberry pistachio version (say that 3x fast) uses the same base recipe. Here’s why I know you’ll love it: I make biscotti with ingredients, ratio of those ingredients, and in such a way to get the best possible texture. Crunchy without breaking your teeth. Soft crunchy. Not crispy crunchy. Does that make sense? Like, crumbly without tasting sandy or dry. And when each cookie is dipped into a steamy mug of coffee/tea/hot cocoa? It just melts in your mouth.

Nerdy Biscotti Things

I went over a couple of this science-y stuff in my chocolate almond biscotti recipe last year, but I’m going to go over some of it again in case you missed it. Biscotti’s only wet ingredients are eggs; eggs help the biscotti keep its shape and prevent the biscotti from tasting too dry. Many recipes these days call for butter and/or oil as well. The addition of these fats makes biscotti a little more flavorful. The butter is added the same exact way I add it to scones and pie crust: cold and cut into the dry ingredients. I only use a Tablespoon of oil, but that 1 Tablespoon adds just the right amount of richness.

For some flavor, I use brown sugar instead of white sugar to sweeten the biscotti. Also: a touch of cinnamon and plenty of vanilla. All of these flavors + dried cranberries + pistachios + white chocolate + a warm coffee dunk. Can’t even handle it.

To make biscotti, you have to shape the dough into two slabs. It’s weird. These slabs are baked, then cut into 1-inch slices. The slices are then baked on their sides, about 9 minutes per side. Here’s a visual of what the heck I’m talking about.

Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate!

Biscotti spends a lot of time in the oven. It has to or else it will taste like semi-softish very crumbly cake. The oven time is what makes biscotti perfectly crunchy. And all this oven time is why we’re using 3 eggs, butter, AND a touch of oil. Prevents the biscotti from completely drying out!

Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate! sallysbakingaddiction.com

To really give my latest biscotti creation some flavor and jazz, I channeled one of my favorite cookie recipes. (Hey. I need to make those again soon.) Pistachios and dried cranberries are mixed into the biscotti dough. And I use pleeeeeenty because I prefer cookies with a lot of “stuff.” Texture freak right here. Once the biscotti is finished in the oven, it gets a very generous dunk into melted white chocolate. You can dunk the biscotti any which way– or even drizzle the white chocolate on top. But I opted for a way to get white chocolate in every single bite. And I think know you should do the same.

Home is where the deliciously dunk-able white chocolate cranberry pistachio biscotti is.

Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate! sallysbakingaddiction.com

Print

White Chocolate Cranberry Pistachio Biscotti

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 25 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian

Description

Deliciously crunchy and crumbly, my white chocolate cranberry pistachio biscotti is perfect for dipping!


Ingredients

  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), plus more for work surface + hands
  • 1 cup (200g) packed light or dark brown sugar (I prefer light here)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 3 large eggs
  • 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (75g) pistachios
  • 3/4 cup (120g) dried cranberries
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
  • 810 (226g – 282g) ounces white chocolate, coarsely chopped*

Instructions

  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
  3. Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  4. Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
  5. Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
  6. Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.


Notes

  1. Freezing Instructions: Biscotti can be frozen for up to 3 months, with or without chocolate. Thaw overnight in the refrigerator and bring to room temperature before dipping in white chocolate and/or serving.
  2. Chocolate: Make sure you’re using quality chocolate here, not chocolate chips. If dunking the entire bottoms of the biscotti cookies like I did, you’ll need about 10 ounces of white chocolate. If drizzling, you’ll only need about 8 ounces.

Keywords: white chocolate cranberry pistachio biscotti, cranberry biscotti, biscotti

Try my mocha chip version next!

Mocha Chip Biscotti recipe on sallysbakingaddiction.com

Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate! sallysbakingaddiction.com
Deliciously dunkable, crunchy, and packed with dried cranberries, pistachios, and plenty of melted white chocolate! sallysbakingaddiction.com

54 Comments

  1. It’s like you read my mind! I was just wondering how to go about making biscotti cookies and what kind of skill was needed to make them. Now I know it’s totally manageable, and can have so many flavors (and textures!) I love the cranberry pistachio combo, and white chocolate pretty much seals the deal for me. Yum! Pinned!

  2. Oh lovely they look amazing. We alway buy them in Italy but run out fast 🙂 It also perfect to a glas of nice Grappa 🙂 xoxo http://whatskatieupto.com

  3. Sally – 

    The last time that I made biscotti, it was gone from my house within minutes. We can’t resist this cookie at all. My mom and sister are big coffee fans, and this cookie is the perfect dipper for a cup of coffee. These look delicious. 

  4. I tried a biscotti recipe the other day that called for no butter, and…ew. That’s all. It didn’t turn out remotely happy. I’m bringing the butter back!
    And you have no idea how much I want to be eating one of these in PJs right now instead of being at work in tights and heels. Enjoy the coziness! 

  5. With the tbsp of coconut oil.. Would I take a tbsp and melt it..or melt it until I have a tbsp?! Please and thanks! L x

  6. I love biscotti! Between it and tiramisu, Italians really know how to do dessert. My favourite version currently is a gingerbread spiced white chocolate version but I know I’m going to love this one too 🙂

  7. First of all these biscotti look dangerously irresistible.  Perfect choice for baking adventure this months.  They are like a breath of fresh air among all the cookie craziness that goes around at this time. I love the combination of the pistachios cranberries and white chocolate..  However, since I don’t have any dried cranberries left, I might try tart dried cherries,  I don’t think I can wait till the next grocery shopping spree to make those beauties.

  8. Sally, I honestly went to your site looking for a biscotti recipe, and wow, this is your post for today!  All the ingredients sound delicious together; I can’t wait to try it.
    Loved your very descriptive picture of yourself at the computer, (made me laugh),  your photos are beautiful and your detailed directions are  much appreciated.
    Just a huge “thank you” for your blog!!

  9. This might not last long enough to get into the mail tomorrow!  Double batch maybe.  I remember my mom dunking Biscotti in her glass of home made red wine.  I’m not a wine drinker but might give it a go just to see what I might have been missing.  🙂

  10. I LOVE Biscotti and Macarons! I have tried all your Biscotti and macaron recipes on your blog… which sadly was only 2 each till this Palooza! I have been bugging you for a while for more of these cookie recipes!!! 
    Yay for the Cookie Palooza… 🙂

  11. I think the best part about being home is having your KITCHEN. Everything from condiments to your favorite coffee mugs. Nothing is home like the comfort of your kitchen. Haha! My mattress isn’t the best so, for me, it isn’t sleeping in my own bed. 😛

    I never liked biscotti until I dunked them in black coffee so it gets just soft enough it’s almost like a fresh from the oven cookie. YUM

  12. I just baked these and they turned out amazing!! I love all of the recipes you post, I’ve had luck.with all of them.  Keep up the great work!!

  13. I just made these AND your chocolate crinkles! Both turned out amazing! My little nephews went crazy over the crinkle cookies – they made decorating the tree even more enjoyable (and delicious!). Thank you so much for all your recipes, you’re my absolute favorite blog! 

  14. I made these last night for a cookie exchange at work today and they turned out beautifully! I doubled the batch and halfway through realized I didn’t have enough eggs so I ended up using 4 eggs and 1/2 cup of applesauce to replace the 2 missing. It took a little longer in the oven to dry out then what was recommended here, but the texture and flavor is great! Thanks!

  15. Today was the day to try the biscotti recipe to be made for a gift. I was rather nervous to try, but your recipe was easy to follow and my nervousness turned to joy when they looked and tasted sooo good! Thank you so much for keeping holiday baking easy and enjoyable, plus extra delicious.

  16. I made these a few days ago for my husband to take to work. Several Italians there, they LOVED them. One guy wants the recipe for his wife. This was the first time i tried to make biscotti and it was really easy. Will definitely be making again.

  17. This is my fave biscotti, the amount of crunchiness (pistachio) and chewiness (cranberry) are perfect. I didn’t add white chocolate because I don’t have it, I also didn’t add cinnamon, but I added zest of 1 lemon and 1 orange, and boy I’m glad I did. It’s just take this biscotti to the next level. It add that citrusy smell and when dunk into medium roast coffee, it’s just lift both flavour. You should try it.

  18. Sally I love biscotti but it’s too crunchy for me. Could I skip the second bake or reduce the time?   Thank you so much. 

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×