Description
Crisp, buttery biscotti filled with dried cranberries, bright orange zest, and dipped in white chocolate, finished with crunchy pistachios. A festive cookie perfect for holiday gifting or pairing with coffee.
Ingredients
Biscotti Dough
- 3 cups (360 g) pastry flour (or half all-purpose, half cake flour)
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup (200 g) granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp finely grated orange zest
- 1 cup (150 g) dried cranberries
White Chocolate Coating
- 2 cups (360 g) white chocolate chips
- 1 Tbsp coconut oil
- 1 1/2 cups (210 g) chopped pistachios
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- With a mixer, cream butter and sugar until light and smooth.
- Add eggs one at a time. Mix in vanilla and orange zest.
- Add dry ingredients and mix until a soft dough forms.
- Fold in dried cranberries.
- Divide dough into two logs (about ¾–1 inch thick) and place on baking sheet.
- Bake for 25–30 minutes, then let cool 10 minutes.
- Slice logs diagonally into ¾-inch pieces and lay them cut-side down.
- Bake each side for 10–12 minutes until crisp. Cool completely.
- Melt white chocolate and coconut oil until smooth.
- Dip biscotti ends in chocolate and sprinkle with pistachios.
- Set on parchment until chocolate hardens.
Notes
- Use a serrated knife to prevent crumbling when slicing.
- For extra citrus flavor, add more orange zest.
- Swap pistachios for almonds, walnuts, or skip nuts entirely.
- Store biscotti in an airtight container for up to 2 weeks.
- For a softer biscotti, shorten the second bake time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes