| Level: | Intermediate |
| 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 |
Reviews
First biscotti I made. Brought some of them to a neighbor who had a New York City caterer visiting. She said they were the BEST she’d ever tasted. The texture is amazing. Everyone wants them so I have to triple the recipe.
These were a Christmas homerun. I used craisins instead of cranberries. Now reading the reviews I can’t wait to try other additions. The Pina Colada sounds really good.
My family loves these. They have become a Christmas standard. I did not dip my cookies. I frosted the bottoms and sprinkled on the colored sugar.
I’ve made this recipe a few times (always changing up the mix ins) and each time it has turned out perfectly! Doubling and tripling the recipe has always gone smoothly too.
The best thing about this recipe is you can add whatever you want and they come out perfect. I just did with dried pinapple, coconut and added a little rum for Pina Colada Biscotti. CAME OUT GREAT!!
These tasted GREAT with or without the white chocolate. I too had trouble getting the chocolate to be fluid enough to dip the biscotti into, but they are delicious nonetheless. I will Definitely make these again!
I just love this recipe. The biscotti came out beautifully but I had a little trouble keeping the white chocolate fluid enough to dip the biscotti into without some of them breaking or getting too thick of a layer of chocolate. Any hints?
great and easy recipe to use 🙂 i’ve even experimented with it a bit rather than using white chocolate increasing the amount of zest used and switching to the zest from a Blood orange and after using quite a bit of the zest squeezing the juice of it to add to the biscotti and using orange flavored cranberries as well as almonds. everyone i’ve given it to has enjoyed it, although it does have a very strong orange flavor.
I have TRIED other recipies for biscotti, but they were always lacking something. This one came out just right. I like it better with dried cherries in place of the cranberry and I don’t even bother to dip them in chocolate at all
After reading so many great reviews I expected so much more. Only about 10 cookies actually came out whole and as I am giving them as gifts, I wanted them to look nice. I followed the recipe exactly and even took advice from other reviews as to how to slice, but they still crumbled and broke. I’ll give it another try though, and keep the first batch for myself…not a bad thing!