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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

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 shelled pistachios
  • 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.
    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.

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.
Keyword Cookies, Dessert
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