Description
This classic Pistachio Biscotti recipe offers a delightful blend of crunchy texture and rich flavors, featuring roasted pistachios and tart dried cranberries. Baked twice for the perfect crispness and dipped in luscious white chocolate for a sweet finish, these biscotti cookies make an excellent treat for coffee or tea lovers and are perfect for gifting or enjoying throughout the day.
Ingredients
Dry 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
Fat and Flavorings
- 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
Add-ins
- 3/4 cup (75g) pistachios
- 3/4 cup (120g) dried cranberries
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) milk
White Chocolate Coating
- 8 – 10 ounces (226g – 282g) white chocolate, coarsely chopped
Instructions
- Preheat and Prepare Baking Sheets: Start by preheating your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set these aside while you prepare the dough.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, and salt until well combined. Using a pastry cutter or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. This creates a crumbly texture essential for the biscotti.
- Combine Wet Ingredients and Form Dough: In a separate medium bowl, whisk the eggs, oil, and vanilla extract together. Pour this into the flour and butter mixture and gently mix until the dough is just moistened. Then, fold in the pistachios and dried cranberries evenly throughout the dough.
- Knead and Shape Dough: Transfer the dough onto a lightly floured surface. With floured hands, knead it lightly about 8-10 times until soft and slightly sticky. If the dough is too sticky, add 1-2 tablespoons more flour. Divide the dough into two halves and shape each into an 8-9 inch long, flat roll approximately 1/2 inch thick. Place each roll on the prepared baking sheets and brush them with the egg wash all over the top and sides for a beautiful glaze.
- First Bake: Bake the biscotti slabs for 25-26 minutes until lightly browned on top and sides. Remove from the oven but keep the heat on. Let the slabs cool for 10 minutes until they are easier to handle.
- Slice and Second Bake: Once cooled, cut each slab into 1-inch thick slices. Arrange the slices cut side upright and 1/4 inch apart on the baking sheets. Return to the oven and bake for 8 minutes on one side, then flip each biscotti and bake for another 8 minutes. After baking, allow them to cool for 5 minutes on the pans before transferring to wire racks to cool completely. The biscotti will crisp up as they cool.
- Melt White Chocolate: Melt the chopped white chocolate using a double boiler or microwave in short 15-second increments, stirring after each to prevent burning until smooth and fully melted.
- Dip and Set Biscotti: Dip each cooled biscotti cookie into the melted white chocolate to coat partially or fully, then place them back onto the baking sheets. Allow the chocolate to set by refrigerating or leaving them at room temperature until firm.
- Storage: Store the finished biscotti in an airtight container at room temperature or in the refrigerator for 1-2 weeks to maintain freshness and crunch.
Notes
- Ensure butter is cold and cubed to achieve the perfect crumbly dough texture.
- Use parchment or silicone mats to prevent sticking and make clean-up easier.
- If dough is too sticky during shaping, add flour gradually without overdoing it to keep biscotti tender.
- Double baking is key to achieving authentic biscotti crunch.
- For best flavor, use high-quality white chocolate for dipping.
- Biscotti crisp up as they cool, so let them cool completely before storing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
