Description
Delight in the crunchy yet tender texture of homemade White Chocolate Cranberry Pistachio Biscotti, perfectly balanced with sweet dried cranberries, crunchy pistachios, and rich white chocolate. These twice-baked Italian cookies are wonderful for dipping in coffee or tea and make a festive treat during the holiday season or any time of year.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface and hands
- 1 cup (200g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- 3 large eggs
- 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
- 1 teaspoon pure vanilla extract
Add-ins and Toppings
- 3/4 cup (75g) pistachios
- 3/4 cup (120g) dried cranberries
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- 8 – 10 ounces (226g – 282g) white chocolate, coarsely chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats for easy cleanup and optimal baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until fully combined. Use a pastry cutter or two forks to cut in the cold cubed butter until the mixture reaches a crumbly texture.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, oil, and vanilla extract. Gradually add this mixture to the dry ingredients, gently mixing until just moistened. Fold in the pistachios and dried cranberries evenly throughout the dough.
- Shape the Dough: Turn the dough onto a lightly floured surface and knead it lightly 8-10 times until soft and slightly sticky. If too sticky, incorporate 1-2 tablespoons more flour. Divide the dough into two equal parts and form each into an 8-9 inch long roll, about 1/2 inch thick. Brush each roll with the egg wash.
- First Bake: Bake the rolls for 25-26 minutes until lightly browned on top and sides. Remove from oven but keep the oven on. Cool the rolls for 10 minutes until safe to handle.
- Slice and Arrange: Cut each roll into 1-inch thick slices. Place the slices cut side up on baking sheets spaced 1/4 inch apart.
- Second Bake: Return the slices to the oven and bake for 8 minutes on one side, then flip and bake for an additional 8 minutes on the other side. The biscotti will be softer in the center and crisp around the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the White Chocolate: Using a double boiler or microwave, melt the chopped white chocolate until smooth. For microwaving, heat in 15-second intervals, stirring well after each, to prevent burning.
- Dip and Set: Dip each cooled biscotti halfway or fully into the melted white chocolate. Place back onto the baking sheets and allow chocolate to set either at room temperature or in the refrigerator.
- Storage: Store your biscotti covered at room temperature or refrigerated for 1-2 weeks to maintain freshness.
Notes
- Ensure the butter is cold before cutting it into the flour mixture to achieve a crumbly texture.
- Knead the dough minimally to avoid toughness but thoroughly enough for proper binding.
- Adjust flour as needed if the dough is too sticky to handle effectively.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- When melting white chocolate in the microwave, stir well to prevent scorching.
- The biscotti will harden as they cool, giving the classic crunchy texture.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free milk for the egg wash if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
