crispy classic Italian Pistachio Cranberry White Chocolate biscotti, studded with pistachios and plenty of tart cranberries, then dunked in white chocolate – perfect for dipping in your hot coffee or tea
Friends, I’m nothing if not honest with you…and I can honestly say that biscotti were 100% NOT on my radar. Let me elaborate – if I was confronted with a platter of 10 different cookies, biscotti would be my LAST choice.
That is until I made my own biscotti at home. I’m sure that there are some great bakeries out there in the wild, making mind-bending biscotti, but I had never encountered any of them.
My goal quickly became to add as much flavor as possible to these crispy cookies that can be underrated (even by me!). These homemade biscotti are bursting with crunchy, lightly toasted pistachios, tart dried cranberries, and a healthy amount of vanilla and almond extract to add some depth of flavor.
A few more delicious cookies for you to try:
Brown Butter Maple Pecan Cookies
Soft Stamped Gingerbread Cookies
Brown Butter Chai Oatmeal Sandwich Cookies
How do you get crispy and crunchy biscotti?
Biscotti are meant to be dipped and dunked in your favorite cup of hot coffee, tea, or chai latte! To the naked tooth, they’re arguably too crunchy. However, they can magically hold their shape perfectly when dipped in coffee and soften up until “just right.”
Once you mix up the dough, turn it out onto your parchment lined baking sheet and use your hands to shape it into a long flat rectangle.
Bake the biscotti for 15 minutes, then remove the biscotti from the oven, and slice the loaf of cookie dough into long, thin cookies, and lay them flat.
At this point, you put the cookies BACK INTO THE OVEN for a second sesh of baking, at which point they crisp up into their signature biscotti texture. Voila!
ingredients you’ll need
How to make Pistachio Cranberry Biscotti at Home
- To a stand mixer fitted with the paddle attachment, add the room temperature Kerrygold Unsalted Butter, granulated sugar, and dark brown sugar. Beat on medium speed until the mixture is lighter in color and almost fluffy.
- One at a time, add the room temperature eggs to the bowl, beating well to incorporate after each addition. Then, add in the pure vanilla extract along with the almond extract. Mix to combine.
- In a separate medium size mixing bowl, combine the unbleached all purpose flour, kosher salt, and baking powder. Whisk to combine.
- Preheat the oven to 375 degree F. Line a rimmed baking sheet with parchment paper, then set aside.
- With the mixer on low speed, add the dry ingredients to the wet ingredients, leaving about 2 tablespoons of flour in the bowl. Add the cranberries and chopped pistachios to the flour bowl to coal with flour. Add the pistachios and cranberries to the bowl, and mix on low speed until all of the dry ingredients are incorporated and there are no streaks of flour.
- Lightly dust your work surface with flour and pour the cookie dough out onto the surface. Divide the dough in half, then place the dough onto the prepared baking sheet. Lightly coat your hands with flour, and press the dough into a rectangle shape, about 10×5”.
- Bake the biscotti for 15 minutes. Remove the pan from the oven and allow the dough to cool for 20-25 minutes. Reduce the oven temperature to 300 degrees F. Use a serrated knife to slice the cookies, about ¾ inch thick. Place the biscotti back on the parchment lined cookie sheet, cut side down.
- Bake the cookies for another 15 minutes at 300 degrees. Remove the pan from the oven, and flip the biscotti over and bake for another 15 minutes. Allow the cookies to cool completely.
- Drizzle or dip the biscotti in white chocolate and sprinkle with more crushed pistachios.
Is the chocolate dip necessary?
Yes. Next question.
But actually, if you prefer milk chocolate or better yet, dark chocolate, go for it! But chocolate is a non negotiable for me. You do you.
don’t skip the chocolate dip and drizzle!
Baking tools that make the job way more fun
Baking like any craft, is so much more fun when you have the proper tools for the job. here is a concise but thorough list of my ESSENTIAL BAKING TOOLS. I strongly recommend having all of them in your kitchen.
For my research minded friends, here’s a full breakdown and description of the tools!
IF YOU LOVE IT, SHARE IT!
If you make these absolutely delicious Pistachio Cranberry Biscotti with White Chocolate, you have to tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what y’all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Without further ado, here is the FULL RECIPE! Be sure to save this recipe and Pin It to your favorite Cookies recipe board!
grab one with your afternoon coffee/tea and thank me later!
better make it 2 😉
THE RECIPE
Pistachio Cranberry Biscotti with White Chocolate
crispy classic Italian biscotti, studded with pistachios and plenty of tart cranberries, then dunked in white chocolate - perfect for dipping in your hot coffee or tea
Ingredients
- 8 tablespoons Kerrygold Unsalted Butter at room temperature, 113 g
- ½ cup granulated sugar 100 g
- ½ dark brown sugar 120 g
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract 5 g
- 1 teaspoon almond extract 5 g
- 2 ½ cups unbleached all purpose flour 300 g
- 1 ¼ teaspoon kosher salt 7 g
- 1 ½ teaspoons baking powder 7 g
- 1 cup dried cranberries 150 g
- 1 cup shelled pistachios, lightly toasted coarsely chopped, 150 g
- 8 ounces white chocolate melted, for garnish, 226 g
- 1 teaspoon coconut oil
Instructions
To a stand mixer fitted with the paddle attachment, add the room temperature unsalted butter, granulated sugar, and dark brown sugar. Beat on medium speed until the mixture is lighter in color and almost fluffy.
- One at a time, add the room temperature eggs to the bowl, beating well to incorporate after each addition. Then, add in the pure vanilla extract along with the almond extract. Mix to combine.
- In a separate medium size mixing bowl, combine the unbleached all purpose flour, kosher salt, and baking powder. Whisk to combine.
- Preheat the oven to 375 degree F. Line a rimmed baking sheet with parchment paper, then set aside.
- With the mixer on low speed, add the dry ingredients to the wet ingredients, leaving about 2 tablespoons of flour in the bowl. Add the cranberries and chopped pistachios to the flour bowl to coal with flour. Add the pistachios and cranberries to the bowl, and mix on low speed until all of the dry ingredients are incorporated and there are no streaks of flour.
- Lightly dust your work surface with flour and pour the cookie dough out onto the surface. Divide the dough in half, then place the dough onto the prepared baking sheet. Lightly coat your hands with flour, and press the dough into a rectangle shape, about 10x5”.
- Bake the biscotti for 15 minutes. Remove the pan from the oven and allow the dough to cool for 20-25 minutes. Reduce the oven temperature to 300 degrees F. Use a serrated knife to slice the cookies, about ¾ inch thick. Place the biscotti back on the parchment lined cookie sheet, cut side down.
- Bake the cookies for another 15 minutes at 300 degrees. Remove the pan from the oven, and flip the biscotti over and bake for another 15 minutes. Allow the cookies to cool completely.
- Drizzle or dip the biscotti in white chocolate and sprinkle with more crushed pistachios.
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