Cranberry Pistachio Biscotti with White Chocolate Recipe

If you’re craving a crunchy, flavorful treat that’s perfect for sipping alongside your morning coffee or wrapping up as a thoughtful homemade gift, this Cranberry Pistachio Biscotti with White Chocolate Recipe is about to become your new favorite. I absolutely love how the tart dried cranberries and buttery pistachios play off the sweet white chocolate drizzle — it’s that perfect balance of textures and flavors you didn’t know you needed in your life. Stick with me and I’ll share all the tips and tricks that will make your biscotti turn out perfectly every time.

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Ingredients You’ll Need

This recipe is beautiful in its simplicity. I love how the basic pantry staples come alive when paired with pistachios and dried cranberries — and then topped off with that luscious white chocolate drizzle. When you shop, look for unsweetened cranberries if you prefer less sweetness, and definitely get shelled, raw pistachios for that fresh crunch.

• Unbleached all-purpose flour: Using unbleached flour gives your biscotti a subtle, wholesome flavor compared to bleached varieties.
• Baking powder: This helps the biscotti rise just enough to stay light and crunchy rather than dense.
• Salt: A pinch balances the sweetness and enhances flavors.
• Unsalted butter: Room temperature butter creams up easily with sugar for the perfect base.
• Granulated sugar: Adds sweetness and helps with that light, crisp texture.
• Eggs: Bring the dough together and add richness.
• Pure vanilla extract: Adds warmth and depth to flavor.
• Pure almond extract: Just a touch brightens the nutty notes — don’t skip this if you can!
• Pistachios: Chopped for that delightful crunch and gorgeous green flecks throughout.
• Dried cranberries: Preferably unsweetened to keep tartness balanced.
• White chocolate or melting wafers: For drizzling — this adds an irresistible sweet finish.

Variations

One of the things I love most about this Cranberry Pistachio Biscotti with White Chocolate Recipe is how easy it is to adjust it to your taste. Whether you want to make it nut-free, add a new flavor twist, or make it a bit lighter, there’s a way to personalize these crunchy delights.

• Nut-Free Version: I once made this for a friend with a nut allergy by swapping pistachios for pepitas (pumpkin seeds) — still crunchy and delicious!
• Chocolate Lover’s Twist: Swap white chocolate drizzle for dark chocolate or mix mini chocolate chips right into the dough for a richer treat.
• Holiday Spices: Add a teaspoon of cinnamon or pumpkin pie spice for festive warmth during chilly months.
• Gluten-Free: Try an all-purpose gluten-free blend, but be mindful of texture changes and adjust baking time slightly.

How to Make Cranberry Pistachio Biscotti with White Chocolate Recipe

Step 1: Prep for Baking Bliss

Start by heating your oven to 350°F and lining a baking sheet with parchment paper. This keeps the biscotti from sticking and helps with even baking. Trust me, cleaning a sheet pan is way easier with parchment, and your biscotti will slide right off when cool.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the dough. I’ve found that whisking these dry ingredients beforehand really improves texture and prevents pockets of baking powder in your biscotti.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar for about 2 minutes until the mixture is light and fluffy. This step is key! I used to skim over it but learned that a fluffy base makes the final biscotti less dense and lends a delicate crispness.

Step 4: Add Eggs and Extracts

Beat the eggs in one at a time, making sure each is fully mixed before adding the next. Then stir in your vanilla and almond extract. That almond extract is subtle but magical here, really elevating the nutty flavors of the pistachios in a way you’ll love.

Step 5: Combine Dry and Wet, Add Pistachios & Cranberries

Sprinkle the dry mixture over your wet ingredients and gently mix just until combined — don’t overwork the dough! Once the flour is mixed in, fold your chopped pistachios and dried cranberries by hand. This ensures everything is distributed evenly while keeping the dough light.

Step 6: Shape and First Bake

Divide the dough into two equal parts. With floured hands, quickly shape each into an 8-inch by 3-inch log and place them on your prepared baking sheet about 4 inches apart. Bake at 350°F for roughly 25-30 minutes, until they’re beautifully golden and starting to crack on top. Don’t forget to rotate the pan halfway through for even browning!

Step 7: Cool and Slice

Let those loaves cool for 10 minutes—this step is crucial for safer slicing. Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti. I love this angle because it exposes more surface area to crisp up in the next baking stage.

Step 8: Second Bake for Perfect Crisp

Lay the slices cut-side up on your baking sheet, spaced about half an inch apart. Bake at 325°F for 15 minutes, flipping each biscotti halfway through so both sides get golden and crunchy. This twice-baking method is the secret that creates that signature biscotti snap.

Step 9: Melt and Drizzle White Chocolate

While your biscotti cool completely on a wire rack, melt your white chocolate wafers gently in the microwave at 50% power, stirring every 15 seconds until silky smooth. Then drizzle over the biscotti with a spoon or piping bag. I often top with extra chopped pistachios and cranberries for a pretty, festive touch.

How to Serve Cranberry Pistachio Biscotti with White Chocolate Recipe

Garnishes

I usually keep garnishes simple — just a handful of extra chopped pistachios and cranberries sprinkled on top right after the chocolate drizzle. It not only adds an inviting pop of color but also amps up the nutty and fruity flavors even more. Sometimes I dust with a tiny bit of powdered sugar when I want a festive look.

Side Dishes

Try serving these biscotti with a rich cappuccino, a velvety hot chocolate, or even a glass of dessert wine — these pairings bring out their sweet-tart and nutty notes perfectly. For holiday gatherings, I like to put out a simple cheese board alongside for a fun contrast.

Creative Ways to Present

For gifting or parties, I arrange biscotti in clear cello bags tied with ribbon and a small tag — everyone always asks for the recipe! You could also lay them on a rustic wooden board alongside bowls of nuts, chocolate chips, and dried fruits for a gorgeous dessert spread that doubles as décor.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container at room temperature — they stay perfectly crisp for up to two weeks! If they start to soften, just pop them in a preheated oven at 300°F for 5 minutes to crisp them right back up. This is such a lifesaver when you’re enjoying a slow morning or surprising unexpected guests.

Freezing

Freezing biscotti works brilliantly. I pop them into a freezer-safe bag or container, and they keep well for a couple months. When you’re ready, just thaw at room temperature and warm briefly in the oven to freshen them. Freezing lets you bake batches ahead of time, especially handy during busy holiday seasons.

Reheating

Reheating biscotti is simple: a few minutes in a low oven (about 300°F) does wonders to revive their crunch without drying them out. Avoid microwaving if you want to keep that perfect snap, as it can make them chewy instead.

FAQs

Final Thoughts

I discovered this Cranberry Pistachio Biscotti with White Chocolate Recipe a few years ago when I wanted a holiday cookie that was both elegant and easy to make — and it hasn’t left my regular baking lineup since. It’s one of those recipes you’ll find yourself turning to for gifts, brunches, or cozy mornings with a book. I hope you enjoy making and sharing these biscotti as much as I do! Grab your mixer, preheat your oven, and let’s bake something wonderful.

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