Cakes & CookiesMartine Bertin-PetersonProvencal RecipesTaste

Cranberry, Pistachio and White Chocolate Biscotti for the Holidays

I 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 White Chocolate Biscotti @Goutetvoyage

Cranberry, Pistachio and White Chocolate Biscotti

Martine Bertin-Peterson
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.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian
Servings 2 dozen


  • 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 shelled pistachios
  • 6 oz good quality white melting chocolate broken into chunks


  • 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.
    Cranberry, Pistachio and White Chocolate Biscotti @Goutetvoyage
  • 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.
    Cranberry, Pistachio and White Chocolate Biscotti @Goutetvoyage
  • 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.
    Cranberry, Pistachio White Chocolate Biscotti @Goutetvoyage
  • 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.


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.
Keyword Cookies, Dessert
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.
Check out this recipe
Lemon-Frosted Pistachio Cake
Apricot and Pistachio Tarte Tartin
This apricot tarte tatin is not only beautiful it is easy to make.
Check out this recipe
Apricot Pistachio Tarte Tartin Mirabeau Wine
Summer Dessert Perfection Frozen Nougat
This combination makes ice cream sound boring! The frozen nougat with almonds, hazelnuts and pistachio is a great dessert.
Check out this recipe
Frozen Nougat Recipe

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Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

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