This Pistachio cranberry biscotti is crispy, crunchy and delicious dipped in hot coffee. These Italian-inspired twice-baked cookies are studded with dried cranberries, chopped pistachios and creamy white chocolate chips. Whether you’re enjoying them with morning coffee or making for a gift for family or friends, they’re sure to go down a treat.
what is biscotti?
Biscotti, known as “cantucci” in Italy, are Italian cookies famous for their distinctive, crunchy texture. The name comes from the Latin word “Biscotus”, which translates as “twice baked”. Baking the cookies twice gives them their signature crunchy texture, making them perfect for dunking.
The dough is shaped into long logs and baked. Once the logs have cooled slightly, they are sliced, then baked once more until crisp and golden.
Biscotti was originally made with almonds, but you can find them in a wide variety of flavours. You can experiment with different extracts such as almond or vanilla, dried fruit, nuts and spices. I’m very fond of this cocoa-rich dark chocolate cherry biscotti – and this chocolate orange biscotti is also delicious!
ingredients
Please scroll to the bottom of the post to find a printable recipe card with ingredient amounts and detailed instructions.
- plain (all purpose) flour
- baking powder
- fine salt
- unsalted butter, melted and cooled
- caster (baking/superfine) sugar
- zest of one large orange, or two clementines
- dried cranberries
- unsalted (raw) pistachio nuts
- 2 large eggs, at room temperature
- good quality white chocolate chips
how to make cranberry and pistachio biscotti
- Rub the orange zest into the sugar until it is damp and aromatic. Doing this traps the oils from the fruit into the sugar and imparts so much flavour into your baking. I’ve been doing this for years – it’s a game changer.
2. Combine the dry and wet ingredients. Place the flour, baking powder, salt and sugar into a large mixing bowl. Make a well in the centre.
3. Beat together the eggs and melted butter in a small bowl and pour over the dry ingredients. Using a wooden spoon, stir together to combine. I find it easier to bring the dough together with my hands, but it can also be done in a freestanding mixer.
4. Fold in the dried cranberries, pistachio nuts and white chocolate chips. You should have a thick dough that’s easy to handle.
5. Grease and line two large baking sheets. Cut the dough in half. Form the dough into a log shape, about 25cm long, 3cm thick. Repeat with the other piece of dough.
TIP – It’s important to bake the logs on two separate baking sheets. They will spread slightly in the oven and if they are on one sheet together, they will form into one giant cookie!
6. Bake the logs at 180C/160Fan/350F for 20-25 minutes or until light golden brown but still quite soft. Remove from the oven and transfer to a wire rack to cool for 30 minutes.
7. Turn the oven down to 150C/130Fan/302F for the second bake. Using a serrated knife, cut the logs into 3/4 inch thick slices. Return them to the baking sheets, sitting them on their sides to reveal the pretty colours of the pistachios and cranberries. Bake the Biscotti for about 12-15 minutes, or until they are golden and firm.
8. Transfer them to a wire rack to cool completely.
serving cranberry white chocolate biscotti
Biscotti are ideal for dunking into hot coffee, tea or a sweet dessert wine such as Vin Santo.
This cranberry-pistachio studded, orange-scented Biscotti are good just on their own – I can never eat just one.
They would make a gorgeous homemade gift, wrapped up in pretty cellophane. The lucky recipient’s favourite coffee or hot chocolate to enjoy with the biscotti would be perfect.
variations
- Not a fan of white chocolate? Try dark chocolate chips instead.
- For chocolate dipped Biscotti: Line a baking sheet with baking parchment. Melt 250g of best quality dark (plain) or white chocolate in a heatproof bowl over a saucepan of simmering water.
- Once the chocolate has melted, remove from the heat and dip the cold Biscotti into the chocolate, just stopping before you reach the middle of the cookies. Place the chocolate dipped Biscotti on the baking paper, then pop in the fridge for about 20-30 minutes or until the chocolate has set.
- Love white chocolate macadamia nut cookies? Substitute chopped macadamia nuts for the pistachios.
storing biscotti
Biscotti are very good keepers. They’ll be quite happy in a cookie jar, cake tin or airtight container for at least 1 week.
can you freeze biscotti?
Yes, biscotti can be frozen for up to 2 months. Wrap them in plastic wrap and tin foil or place in airtight freezer bags before freezing. Make sure to defrost thoroughly before eating them.
Pistachio Cranberry Biscotti
This Pistachio, cranberry and white chocolate biscotti is easy to make and makes a lovely gift - or keep them for yourself! These classic Italian crunchy twice-baked cookies go perfectly with a cup of coffee or a sweet Dessert wine.
Ingredients
- 150g caster (superfine) sugar
- finely grated zest of two clementines or one large orange
- 250g plain (all purpose) flour
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 2 large eggs, beaten
- 60g unsalted butter, melted and cooled
- 100g dried cranberries
- 80g pistachio nuts
- 125g white chocolate chunks or chips
Instructions
- Preheat the oven to 180C/160Fan/350F/Gas mark 4.
- Place the sugar in a large bowl. Add the orange zest and rub into the sugar to release the oils from the zest.
- Add the flour, baking powder and salt to the bowl of sugar and stir well to combine. Make a well in the centre and pour in the eggs and melted butter. Mix together until you have a soft dough (I use my stand mixer but I've done this with my hands.) When the dough has come together, cut it in half.
- Line two baking trays with parchment. Place it on your work surface and tip one half of the dough out on top of the paper. Pat it out into a log shape, about 25 cm long. Flatten to about 3 cm thick.
- Repeat with the other half of the dough on the second baking sheet. Bake the logs for 20-25 minutes or until lightly browned but still quite soft. Remove from the oven and allow to cool for about 30 minutes.
- Turn down the oven to 150C/130Fan/103F/Gas mark 2. Using a long serrated knife, carefully cut the logs into 2-3cm slices. Return them to the baking tray, cut side up and bake for 10-15 minutes until golden and crisp.
- Transfer the Biscotti to a wire rack to cool completely.
Notes
Makes about 25 small biscotti.
The biscotti will keep well in a cookie jar or cake tin for at least one week.
Nutrition Information:
Yield: 25 Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 61mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 2g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Ugh I feel you. I haven’t bought any presents, have no idea what I’m getting my nan and have not even thought about what we’re eating on the day ?!
– biscotti looks yummy however 🙂
I’m not sure why I haven’t baked Biscotti before. I think the super hard, crack your teeth, shop bought variety is to blame. I am definitely going to try now though. Homemade anything is always better, right? Thank you for the fab recipe and inspiration. Sammie.
I’m a sucker for anything with white chocolate
Me too!
Homemade wins everytime ☺ Thanks for your comment and kind words, please let me know what you think if you make these ☺
Thank you! We will get there in the end, I’m sure! ☺
That biscotti! Do you think walnuts would go well with it instead of pecans?
That would work just fine Melisa ?