| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Cook: | 55 min |
| Yield: | 2 dozen cookies |
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 25 min |
| Cook: | 55 min |
| Yield: | 2 dozen cookies |
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
Omg these are so good I make them throughout the year. I can’t seem to cut them without some falling apart and have tried different knives. Aside from that they always taste great and I ship them to family and friends during the holidays. They are also easy to make.
These are delicious. I make them every Christmas. I only have one issue. I have followed the directions. My rolled log was very close to 3″ by 13″ as instructed, and I sliced 1/2″ thick before the final bake. However, I never seem to get more than 14 or 15 biscotti from the recipe, not 24 as stated. What am I doing wrong?
I am NOT a baker…this recipe made me a rockstar!!! I have numerous requests every year throughout the year to make these!
Followed the recipe to a T. But something went wrong. I ended up with ginormous flatten logs. Tasted great just looked funny. Will retry
Delicious!
Our favorite every year! Thanks Giada for the tradition! <3
I followed the directions to a T and they came out amazing, a bit large, but amazing! The second time I made them, I flattened the log a bit and that helped to control the size. The recipe does not say to do this and if you’ve never made biscotti before, how would you know? Advice: use a very sharp knife to cut!
I make these Christmas/Holiday Biscotti. They are bar none as I only use Giada’s Recipes. Thank you Giada~ ❤
Love these so much!! i have been making them every Christmas for years. I substitute orange zest for the lemon. It’s delish with the cranberries!!
This is delicious. I used sliced almonds & cranberries. Baked them for 35 minutes, cooled for 30 minutes & second baked 15 minutes turning them 1/2 way through. I chose not to add chocolate at the end.