| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 55 min |
| Yield: | Makes about 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 20 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 re-sealable 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 |
Reviews
Perfect biscotti recipe. Thank you, Giada.
I read the reviews ahead of time and used the following suggestions- soaked cranberries in hot water for about 30 minutes before chopping and adding ; used orange zest instead of lemon; added a teaspoon of almond extract. Great taste! I cut the loaf very slowly as it can crumble easily, but was able to get the cookies in the cookie sheet for the second bake. I’ll definitely make these again!
Ok I just finished baking the Biscotti. I baked it for 30 min .It didn’t burn. My problem is it is crumbly. Slices are falling apart.
Tasty, but it really crumbles upon cutting. I hardly had any slices not fall apart.
Delicious! I have made these as Christmas gifts for several years, and I always get compliments. When I don’t have pistachios, I use slivered almonds. I have to make extra because my husband can never wait for his batch and swipes from the gift tins!
These look wonderful! Can I substitute fresh cranberries for the dried? I would cut them in half.
Simple to make and delicious! A new tradition to make for Christmas!
Great recipe. Made them several times and everyone loves them. Only changes I made were that I added 1 TSP of vanilla and only baked for 20 minutes the first time. Drizzled chocolate over them instead of dipping them. So good.
The reason I gave this a low rating is because I do not like fruitcakes and this takes like a fruit cake. Otherwise the recipe is easy.
These came out great even though I only used half a stick of butter my mistake. Instead of using lemon zest, I used orange and I went without pistachios. So mine were orange cranberry flavored. Also 40 mins would have been too long to keep them in the oven, mine took about 15 mins.