This is just the kind of edible gift that I like to give (and receive) during the holidays (along with Butter Cookies and Soft Sugar Cookies with Sugar Cookie Icing). It’s a recipe that I return to nearly every year. If you have overnight guests, these are wonderful for a simple breakfast, dipped into coffee. Fill a holiday tin or glass jar, wrap with ribbon, and you have a lovely hostess gift or treat for your neighbors.
It may be the white chocolate that makes these biscotti stand out from the rest. It’s mixed into the dough instead of as a dip, which is often the way chocolate is added to these traditional little cookies. It gives them a tenderness without compromising their all-important crunch. The quality of white chocolate you use will really affect these. Green & Black’s white chocolate is my absolute favorite. Unlike many white chocolates, it actually is chocolate in that it has 30% cacao where others are made of, I honestly don’t know what.
This recipe makes a lot of biscotti – 35 or 40, which is great for gift giving, but otherwise may be too many. You can prepare just half of the recipe with great results.
If you’re in the mood to give cookies, give these Soft Sugar Cookies a try too.
Happy, Happy Holidays to you and yours!
Cranberry, White Chocolate and Pistachio Biscotti
- 4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups sugar
- 16 tablespoons unsalted butter at room temperature 2 sticks
- zest from 1 lemon
- 4 large eggs
- 3/4 cup pistachios coarsely chopped
- 2/3 cup dried cranberries
- 4 ounces good-quality white chocolate coarsely chopped
Preheat the oven to 350°F.
Line a large baking sheet with parchment paper.
Whisk together the flour, baking powder and salt in a medium bowl.
In a stand mixer, beat the sugar, butter, and lemon zest until fluffy. Beat in the eggs one at a time. Add the flour mixture in two additions to avoid a flour flurry, and beat just until blended. Add the pistachios, cranberries and white chocolate, mix until just blended.
Divide the dough in half and form 2 13-inch long and 3-inch wide logs on the prepared baking sheet, leaving space all the way around each log. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place a 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. Repeat with second log.
Bake the biscotti until they are pale golden, 15 to 20 minutes. Transfer the biscotti to a rack and cool completely.
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.
Makes about 40 biscotti.