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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti has the colors of Christmas in a delicious crunchy cookie that go great with coffee or tea, and as dessert!
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Course: Dessert
Cuisine: American, Italian
Keyword: Biscotti, Cranberry Pistachio
Prep Time: 5 minutes
Cook Time: 55 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 16 servings
Author: Jaida

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temp
  • 1/2 tsp salt
  • 2 large eggs
  • 2/3 cup dried cranberries
  • 1/2 cup Pistachios (shelled)
  • 6 oz white chocolate chips or vanilla almond bark
  • 1 tsp coconut oil

Instructions

  • Preheat the oven to 350 degrees F.
  • Line a heavy baking sheet with parchment paper or spray with cooking spray. In a medium bowl, mix flour and baking powder. Set aside.
  • In a large bowl or stand mixer, combine the sugar, butter and salt. Mix until smooth.
  • Add eggs, 1 at a time and mix until just combined.
  • With the mixer on low, slowlly add the flour mixture and mix until just combined. Stir in cranberries and pistachios.
  • On the prepared baking sheet, form the dough into a log 12-inches long, 3-inches wide. Bake for 40 minutes. Remove and allow to cool complete, about 30 minutes.
  • Once cooled, place on a large cutting board, and use a sharp serrated knife to cut into 3/4-inch pieces. You want to cut across the shorter end, so your pieces will be about 3/4-inch x 4-inches. Place the biscotti back on the baking sheet, cut-side down and bake again for 15 minutes, until golden. Transfer the biscotti to a rack and cool completely.
  • Once cooled, melt the white chocolate chips and coconut oil in a small bowl in the microwave for 30 seconds. Stir and then heat an additional 15 seconds until mostly melted. Stir until smooth. Transfer the melted chocolate into a wide, shallow dish that is large enough to lay the biscotti in, but not too large that the chocolate will spread out too much to get a good amount of coverage when dipped in.
  • Lay out a large piece of wax paper. Dip the bottom of each piece of biscotti in the white chocolate, transfer to wax paper and allow to cool and set.
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