Tis the season for this scrumptious White Chocolate Cranberry Pistachio Biscotti! We’re in love with this tasty holiday cookie recipe!
I’m past the point of no return here.
Biscotti. Made in my kitchen. Delivered to my face RIGHT THEN AND THERE.
Nothing can beat this and I’m pretty much ruined for life.
Add a piping hot mug of Drowsy Poet coffee and I basically don’t ever need to leave the house again.
The base recipe for these beauties is courtesy of The ATK Family Cookbook which just may be one of my favorite cookbooks ever! Their sugar cookie recipe alone keeps my stretchy pants in business all holiday season long.
Their basic biscotti recipe is nothing short of fantastic as well. I’m pretty glad it makes 2 loaves because one almost always ends up eaten before the second bake cycle. I can’t resist munching on it while I slice up the second loaf. Between the three of us it doesn’t stand a chance.
So. Flipping. Good.
White Chocolate Cranberry Pistachio Biscotti
White Chocolate Cranberry Pistachio Biscotti
Yield 30 cookies
Tis the season for this scrumptious White Chocolate Cranberry Pistachio Biscotti! We're in love with this tasty holiday cookie recipe!
- 1 + 3/4 cups (8+3/4 ounces) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup shelled pistachio nuts, roughly chopped
- 2 large eggs
- egg white of 1 additional large egg
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 1/2 cup dried cranberries
- spray oil (I used avocado oil) as needed
YOU'LL ALSO NEED:
- Parchment Paper
- A ruler + pencil
- Melted white chocolate for dipping and/or drizzling
- Coconut oil, to assist in the chocolate's pourability
- orange zest as an optional, but super tasty topping to sprinkle on the chocolate
- Place oven rack on centermost position and pre-heat oven to 325 degrees F.
- Draw two 8x3 inch rectangles on a large sheet of parchment paper using a ruler and pencil. This makes shaping your biscotti super easy and more accurate.
- Spritz a baking sheet with oil spray (or rub lightly with butter) an place your parchment on top, pencil side down.
- Combine flour, baking powder, and salt. Mix well.
- Pulse shelled pistachio nuts in a food processor until coarsely chopped. Remove and set aside.
- Add 2 large eggs to food processor and blend for about 3 minutes.While processor is still running, slowly add sugar until well combined. Add melted butter, almond extract and vanilla extract until combined.
- Pour mixture into a medium-large bowl and sprinkle half the flour mixture on top. Fold together with a rubber spatula until just combined. Add remaining flour and pistachio nuts and fold until combined, adding the cranberries at the very end and folding to mix. Take care not to over-mix the batter during this process.
- Divide batter in half and, with flour dusted hands, form into 8x3 inch rectangles using the parchment paper to guide you. Spritz each loaf with oil spray and smooth the sides and tops of your rectangle until smooth and symmetrical. I'll try to take process shots next time I whip up a batch!
- Whisk your egg white together and season with a pinch of salt. Brush egg white over each loaf and bake until golden and just starting to crack on top, approx. 25-30 minutes.
- Allow loves to cool on baking sheet for 30 minutes and try your darnedest not to jump right in and devour them right then and there. This was super hard for me, haha.
- Once cool, cut with a serrated knife on a slight bias into 1/2 inch thick biscotti slices. Space evenly on baking sheet, placed cut side down, and return to oven to bake until golden on each side about 35 minutes total, flipped at the halfway point.
- While biscotti cool, melt your white chocolate using a double-broiler. I rig one up using a small sauce pot with a medium pyrex bowl nestled on top. Fill the pot just over halfway with water and place the bowl on top with your white chocolate. You can use melts, chips, or a bar chopped into smaller pieces. Heat the pot until water is boiling and reduce heat to a vigorous simmer. Add a little coconut oil to the chocolate and continuously stir the chocolate with a fork while it melts. Dunk in your biscotti or drizzle the chocolate on top using a fork. Sprinkle with orange zest (optional but delicious) and allow to cool on parchment paper.
- Ready to eat? Dive in with a piping hot cut of coffee and enjoy!
Store at room temperature for up to 1 month in an airtight container. I like to individually wrap mine to help keep them fresh.
Recipe adapted from America's Test Kitchen (affiliate)
hungry for more?
- Sheet Pan Cookie Cake
- Peppermint Bark Granola
- Peanut Butter Macadamia Nut White Chocolate Cookies
- Double Chocolate Banana Muffins
- Red Velvet Cake Cookies