Name: Pistachio Cranberry White Chocolate Biscotti Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more for work surface and hands; 1 cup (200g) packed light or dark brown sugar (light preferred); 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed; 3 large eggs; 1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil); 1 teaspoon pure vanilla extract; 3/4 cup (75g) pistachios; 3/4 cup (120g) dried cranberries; 1 large egg beaten with 1 Tablespoon (15ml) milk; 8 – 10 ounces (226g – 282g) white chocolate, coarsely chopped

Jump to Recipe· 4.1 from 36 reviews

If you’ve been searching for a delightful treat that perfectly balances crunch and burst of flavor, look no further than this Pistachio Cranberry White Chocolate Biscotti Recipe. It’s a charming twist on classic biscotti, combining the earthy crunch of pistachios, the sweet-tart pop of dried cranberries, and the creamy indulgence of luscious white chocolate. This recipe offers a fantastic texture contrast that makes each bite an irresistible experience, ideal for pairing with your morning coffee or as an afternoon snack. Trust me, once you try this Pistachio Cranberry White Chocolate Biscotti Recipe, it will quickly become a beloved baking favorite in your kitchen.

Ingredients You’ll Need

A close-up of a golden-brown baked scone with a slightly rough and cracked surface, showing dark berry pieces spread throughout the dough. The scone has a rustic, uneven oval shape and rests on a light beige baking mat with a subtle grid texture, placed on a white marbled surface. The texture looks crisp on the outside with softer, crumbly areas around the cracks. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Pistachio Cranberry White Chocolate Biscotti Recipe plays a pivotal role in crafting layers of flavor and texture, yet they’re all simple and easy to find. From the aromatic cinnamon to the rich butter and sweet bursts of cranberries, each element contributes to a harmonious and inviting biscotti.

All-purpose flour (2 and 1/4 cups / 281g): The backbone for that perfect biscotti chew and structure.
Light or dark brown sugar (1 cup / 200g): Adds moisture and a subtle depth of sweetness, especially with light brown sugar’s mild molasses hint.
Baking powder (1 teaspoon): Ensures a gentle lift so the biscotti aren’t too dense.
Ground cinnamon (1/2 teaspoon): Brings a warm spiced note that beautifully complements the nuts and cranberries.
Salt (1/2 teaspoon): Balances the sweetness and enhances all other flavors.
Cold unsalted butter (1/4 cup / 56g): Adds richness and a tender crumb.
Large eggs (3): Bind everything together while contributing to the biscotti’s structure.
Canola, vegetable, or melted coconut oil (1 tablespoon / 15ml): Moisturizes the dough and keeps it from drying out.
Pure vanilla extract (1 teaspoon): Infuses warmth and sweet aromatic notes.
Pistachios (3/4 cup / 75g): Crunchy, nutty bursts that brighten each bite.
Dried cranberries (3/4 cup / 120g): A pop of tart sweetness for a lively contrast.
Egg wash (1 large egg + 1 tablespoon milk): Creates a glossy, golden-brown finish on the biscotti logs.
White chocolate (8–10 ounces / 226–282g), coarsely chopped: For dipping, providing a creamy, sweet finish that perfectly complements the cranberry and pistachio flavors.

How to Make Pistachio Cranberry White Chocolate Biscotti Recipe

Step 1: Preheat and Prepare Baking Sheets

Start by heating your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats — this little step guarantees that your biscotti won’t stick and helps them bake evenly. Trust me, parchment paper is a game changer!

Step 2: Combine Dry Ingredients and Cut in Butter

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt until well mixed. Next, use a pastry cutter or two forks to cut in the cold butter until the mixture looks crumbly, like coarse sand. This technique ensures the right tender yet slightly crisp crumb texture for your biscotti.

Step 3: Mix Wet Ingredients and Form Dough

In a separate bowl, whisk the eggs, oil, and vanilla extract until combined. Pour this into the dry mixture and gently fold everything together until just moistened – be careful not to overmix. Finally, fold in the pistachios and cranberries to spread those bright flavors throughout.

Step 4: Shape Biscotti Logs and Brush with Egg Wash

Turn the dough onto a floured surface and lightly knead it about 8–10 times until soft and slightly sticky. If it’s sticky beyond control, sprinkle on 1–2 tablespoons of flour as needed. Divide the dough in two, shaping each half into an 8-9 inch long roll about 1/2 inch thick. Give the tops and sides a light brushing of the egg wash to create a beautiful golden crust while baking.

Step 5: First Bake and Cooling

Bake your biscotti logs for 25 to 26 minutes until the tops and edges turn a warm golden brown. Cool them on the baking sheets for 10 minutes before slicing. This resting period helps them firm up without losing moisture.

Step 6: Slice and Second Bake

Once the logs are cool enough to handle, cut them into 1-inch thick slices. Stand each piece upright, spaced about 1/4 inch apart on the baking sheets. Return to the oven to bake for 8 minutes on one side, then flip and bake another 8 minutes on the other side. This double-bake is what gives biscotti their signature crunch while keeping the centers delightfully tender.

Step 7: Dip in White Chocolate

After cooling entirely on a wire rack, melt your white chocolate gently in a double boiler or microwave in short bursts, stirring until silky smooth. Dip each biscotti in the white chocolate, then place them back on the baking sheets to set. Refrigerate or leave at room temperature until the chocolate firms up to creamy perfection.

How to Serve Pistachio Cranberry White Chocolate Biscotti Recipe

The image shows a tray filled with several long, golden-brown biscotti pieces arranged close to each other. Each biscotti is studded with visible nuts and dried fruits, such as pistachios and cranberries, giving the surface a textured look with pops of green and red colors. The biscotti have a crunchy texture with small cracks on the top, and the tray is lined with a light baking mat. The scene is lit well, highlighting the warmth and crispness of the biscotti on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some finely chopped pistachios over the melted white chocolate right after dipping for an extra nutty crunch. Dusting light cinnamon powder over the chocolate also adds a delicate flavor touch and a pretty finish that will impress your guests.

Side Dishes

These biscotti shine paired with a steaming cup of coffee, espresso, or chai tea, as their crunch and sweet notes complement hot drinks beautifully. They’re also a treat alongside creamy whipped mascarpone or a fruit compote for a more indulgent dessert experience.

Creative Ways to Present

For gifting, arrange your biscotti in clear cellophane bags tied with a festive ribbon. Alternatively, place them upright in a beautiful jar or rustic wooden box to create an inviting display perfect for brunch, holiday celebrations, or casual get-togethers where everyone loves to nibble on something special.

Make Ahead and Storage

Storing Leftovers

Store your baked and cooled biscotti in an airtight container at room temperature for up to two weeks. This keeps them crisp and fresh, making them perfect to enjoy bit by bit over several days.

Freezing

If you want to keep your biscotti longer, freeze them in a sealed freezer bag for up to three months. When you’re ready, simply thaw at room temperature. The texture will remain wonderfully crunchy.

Reheating

To refresh the crunch, pop biscotti in a 300°F (150°C) oven for about 5 minutes — it’s like bringing them back to freshly baked perfection. Just avoid microwaving, as it can soften their signature crispness.

FAQs

Can I substitute the pistachios with other nuts?

Absolutely! Almonds, walnuts, or pecans work beautifully and add their unique flavor. Just roughly chop them to keep that satisfying crunch.

Do I have to dip the biscotti in white chocolate?

Nope! The biscotti are delicious on their own. The white chocolate dip is an extra treat that adds sweetness and a lovely creamy texture, but feel free to enjoy them plain or dusted with powdered sugar.

What if I don’t have canola or vegetable oil?

You can substitute melted coconut oil or even olive oil. Each brings a slightly different nuance, but they all help keep your biscotti moist and tender inside.

Can I make these gluten-free?

Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be sure it contains xanthan gum or another binder to help hold the biscotti together.

How do I prevent biscotti from being too dry?

Don’t overbake during the second bake and avoid slicing the biscotti too thin. The recipe’s balance of fat and moisture usually prevents dryness, and the white chocolate adds extra moistness if you opt to dip.

Final Thoughts

I can honestly say this Pistachio Cranberry White Chocolate Biscotti Recipe is one of those baking gems that makes you feel like a real pro every time you share it. The harmony between crunchy nuts, tart fruit, and creamy chocolate is utterly delightful, and the recipe’s straightforward steps make it accessible for bakers of all skill levels. Don’t wait too long to give it a try — your coffee breaks and dessert plates will thank you endlessly!