| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 25 min |
| Inactive: | 1 hr 10 min |
| Cook: | 55 min |
| Yield: | 2 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 213 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 29 mg |
| Sodium | 67 mg |
| Serving Size | 1 of 24 servings |
| Calories | 213 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 29 mg |
| Sodium | 67 mg |
Reviews
These look wonderful! But doesn’t anyone use any flavorings, like almond or vanilla extract and anise extract?
Has anyone frozen the logs after the first bake so that they can be then sliced for the second bake and be more freshly served? I am trying to get ahead of Christmas baking and doing ahead what I can.
These have been my go-to for years. I don’t usually dip in chocolate but that is just my preference. Also, I’ve played around with different flavor combinations. Candied orange peel and dark chocolate are a huge hit. Here are my tips for perfect biscotti that also addresses some of the issues mentioned previously: I wrap my dough in plastic wrap and refrigerate for at least 2 hours. Then roll out and bake. Also, after the initial bake I let them cool overnight. They will not fall apart when cutting and come out perfect every time. My dad likes these so much that he thought they were store bought/professionally made. Happy baking!
These are so delicious! Nice and Crunchy but not to hard… My favorite go to cookie for all occasions!
Best recipe I’ve ever made!
Followed directions (sans pistachios and added orange zest) but my dough was really sticky, too sticky to form a log. So I made them into drop cookies, baked for 15 mins and topped with orange glaze. Not biscotti but still super tasty!
My “go to” biscotti recipe…..except I do not use the chocolate glaze and sprinkles; delicious without. I’ve made this often with Trader Joe’s orange flavored cranberries. But, I’ve never been able to get 2 dozen from the recipe; usually only 14-15.
I’ve been making these for Christmas for years! My family loves them. Some want them without the white chocolate. Definitely wouldn’t be Christmas without them. I also use an electric knife to cut them uniformly. It works great and is less crumbling.
I’m going to try this again. I put them in for the second bake and they burnt in ten minutes. I’m going to lower the temp for round two next time.
I have been making this biscotti for many years. You can use any nut and dried fruit you have on hand, but pistachios and cranberries are beautiful and tasty. I make longer thinner rolls so they cut smaller. I use an electric knife to cut them after the first bake and get excellent results with very few crumbles. For the second bake, I stand them up so they brown all over. I also shorten the time resulting in them being less crispy and a little more cookie-like, which my family prefers.