Cranberry, Pistachio and White Chocolate Biscotti for the Holidays
Cakes & Cookies · Martine Bertin-Peterson · Provencal Recipes · TasteI like to give my holiday guests a goodie bag as they leave. A little seasonally-themed baggie of take-home treats seems to be the perfect way to end the evening. One of my favourite treats at this time of year is a package of biscotti. Biscotti are not too sweet- especially for those trying to limit their consumption of sugary cookies and candies- and are really good with a cup of hot coffee or tea.
This year, I made cranberry, pistachio and white chocolate drizzled biscotti. I make them early in December and freeze them. When I know I will be hosting a party or dinner, I defrost them a day or so ahead of time, place them in the goodie bags and lay them out on an attractive tray near the door.
Cranberry, Pistachio and White Chocolate Biscotti
Biscotti are not too sweet- especially for those trying to limit their consumption of sugary cookies and candies- and are really good with a cup of hot coffee or tea.
Equipment
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 4 large eggs at room temperature
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup Dried cranberries
- 3/4 cup pistachios shelled
- 6 oz good quality white melting chocolate broken into chunks
Instructions
- Pre-heat oven to 350 degrees. In the bowl of a stand mixer, cream the sugar and butter until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla and continue beating. With the mixer on low, add the flour and baking powder and blend well.
- Add the cranberries and pistachios and mix until just blended.
- Using an off-set spatula or regular spatula, place one third of the mixture on an un-greased cookie sheet.
- The dough will be very sticky! Use the spatula to create a 10″ x 3″ rectangle.
- Place another third of the dough on another cookie sheet and create the 10″ x 3″ rectangle.
- Continue similarly with the last third of the dough.
- Bake for 25 minutes or until the tops of the rectangle are lightly browned.
- Remove the cookie sheets and allow the loaves to cool for about 10 minutes.
- Leave the oven on.
- Carefully remove each loaf to a cutting board.
- Using a serrated knife, cut the loaves on the diagonal into 1 inch slices and place them on the cookie sheets, cut-side down.
- Bake again for 15-20 minutes until golden brown.
- Place biscotti on wire racks to cool completely, about 30 minutes.
- In a medium bowl, melt the white chocolate chunks in the microwave, 30 seconds at a time until the mixture is completely melted and smooth.
- Using a spoon or fork, drizzle the white chocolate on the biscotti.
- Allow the chocolate to cool completely. Place the biscotti in air tight tins, using wax paper to separate the layers.
- Thaw in the refrigerator before serving.
Notes
Note – be sure to use a very clean cookie sheet. If your cookie sheet has dark spots, place a sheet of parchment on top of the cookie sheet and create the rectangle on top of the parchment paper.
Tried this recipe?Let us know how it was!
Additional Pistachio Recipes:
Lemon-Frosted Pistachio Cake
The recipe for this delicious dessert is from The New York Times and is the creation of British chef Nigel Slater.
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Apricot and Pistachio Tarte Tartin
This apricot tarte tatin is not only beautiful it is easy to make.
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Summer Dessert Perfection Frozen Nougat
This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.
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