Cranberry Pistachio Biscotti
December 9, 2024 by Kimberly
These crispy, nutty biscotti are bursting with tart cranberries and crunchy pistachios, dipped in a silky layer of white chocolate. They’re festive, cozy, and perfect for coffee-dunking or gifting.
60 MINUTES
EASY
VEGETARIAN
ITALIAN
107 PER BISCOTTI
SWEET
EVERYDAY
SNACK
WINTER
ABOUT THE RECIPE
These biscotti are everything you want in a cozy snack. Crunchy, nutty, and perfectly sweet, they combine tart cranberries, rich pistachios, and a touch of indulgence with a white chocolate coating. They’re ideal for holiday gifting, pairing with your coffee, or treating yourself to something a little special. The mix of textures and flavors makes them irresistible, and they look as beautiful as they taste.
How to serve
Serve these biscotti alongside a hot cup of coffee, tea, or even hot cocoa for the ultimate cozy vibe. They’re also fantastic as part of a dessert spread, paired with fresh fruit or a creamy mousse. And don’t forget – they make the perfect holiday gift, wrapped up in cute little bags or boxes.
How to store
Store the biscotti in an airtight container at room temperature for up to three weeks. If they’re coated in chocolate, keep them in a cool place to avoid melting. Perfect for make-ahead treats!
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Cranberry Pistachio Biscotti
- Total Time: 60 min
- Yield: 14-18 pieces 1x
Description
Recommended Equipment
- 2 bowls
- electric mixer
- whisk
- baking tray
- parchment paper
- sharp knife
- spoon or spatula
- food processor (optional, for chopping cranberries)
Ingredients
- 125 grams all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 30 grams butter, room-temperature
- 75 grams white sugar
- 1 egg
- 1 tsp vanilla extract
- 50 grams pistachios
- 50 grams fresh cranberries
- 100 grams white chocolate
Instructions
- Roughly chop the cranberries and pistachios with a knife or a food processor, then set aside. Preheat the oven to 175°C/347°F.
- In one bowl, thoroughly mix the flour, baking powder, and salt.
- In another bowl, use an electric mixer to cream the soft butter and sugar until fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix well.
- Add the dry ingredients to the butter-egg mixture, along with the chopped pistachios and cranberries. Mix everything until you get a smooth dough. Only stir until no flour streaks remain.
- Place the dough onto a baking tray lined with parchment paper. Lightly dust your hands with flour and shape the dough into a flat, long rectangle (about 20-25 cm long and 6 cm wide).
- Bake the dough piece for about 30 minutes. Remove it from the oven and let it cool slightly.
- Use a bread knife or sharp knife to slice the baked dough into pieces (about 1.5–2 cm thick).
- Place the biscotti slices cut side down back onto the baking tray.
- For a softer version: Bake each side for 5 minutes.
- For a crunchier version: Bake each side for 10 minutes.
- Dip half of the biscotti in melted white chocolate and sprinkle with chopped pistachios. Let them cool on a wire rack until the chocolate hardens.
- Passive Time: 40 min
- Cook Time: 20 min
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