Biscotti Recipe

5 from 1 vote

This biscotti recipe using sweetened dried cranberries, pistachios and dipped in melted white chocolate! They’re perfect for the holiday and easy to make!

Prep Time10

Cook Time20

Total Time40

Course: Dessert

Cuisine: Italian

Servings: Biscotti

Calories: 186kcal

Author: Eden

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
7 tbsp unsalted butter room temperature
3/4 cups granulated sugar
2 large eggs
1 1/2 tbsp lemon zest
1 cup dried sweetened cranberries
1 cup pistachios
8 ounces white chocolate morsels

Instructions

Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
Measure out the ingredients. Add the eggs to a small bowl with the lemon zest and vanilla extract. Add the flour and baking powder in a bowl and lightly stir with a fork to blend.
Beat the butter and sugar on medium until blended. Scrape down the sides and bottom of the bowl and add in one egg yolk at a time, continue beating.
Turn the mixer to low and add in the flour and mix until the ingredients are incorperated.
Using a spatula, fold in the sweetened cranberries and pistachios.
Divide the dough in half and form two logs (about 15 inches long and 2 inches wide) on a baking sheet lined with parchment paper.
Bake for 15 minutes in a 320-degree oven.
Next, use a bread knife or another serrated knife to cut the logs into clean, smooth slices about 1/2″ thick. Slice the logs at an angle if you want a coffee shop biscotti’s long slices. Or you can slice straight.
Place the slices on a baking sheet and bake for another 10 minutes until lightly golden brown.
Ensure that the biscotti cool on a wire rack after the second bake so they can crisp completely.
Melt white chocolate chips and dip the end of each biscotti into the chocolate. Let the chocolate harden.

Notes

You can dip the biscotti in chocolate or white chocolate.

Add in other spices you think would be good too.

Nutrition