Festive Cranberry Pistachio Holiday Biscotti
Up your Holiday baking game with a batch of these Cranberry Pistachio Biscotti! The BEST Biscotti recipe with a video and how to tips! These Biscotti Cookies are dipped in white chocolate and sprinkled with chopped pistachios and cranberries for a festive taste!
Ingredients
- 2/3 cup sugar
- 1 orange or lemon zested
- 2 tablespoons oil
- 1/3 cup egg whites or 2 whole eggs
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup cranberries
- 1/2 cup shelled unsalted pistachios
Optional for decoration
- 1 cup white chocolate chopped
- 1/4 cup cranberries minced
- 1/4 cup unshelled pistachios minced
Instructions
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Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
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In a small bowl, add the flour and baking powder and mix them well.
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In a large bowl, mix the sugar, orange zest and oil using a wooden spoon or whisk. Add in the egg whites and mix well.
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Add the flour mixture to the sugar mixture and using a wooden spoon mix them, and halfway add the pistachios and cranberries and then continue mixing until the cookie dough is ready.
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Divide the cookie dough into 1 or 2 or 3 or 4 (depending on the size of biscotti desired) and shape into a log ( or 2 or 3 or 4 logs depending on size you chose). Press the tops of the log gently to flatten it and bake the cookie log for about 25 mins until slightly golden and set.
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Lower the oven to 325F.
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Remove the cookie logs from the oven and use a sharp serrated knife to slice the cookie log diagonally into half inch thick slices.
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Place the biscotti slices back on the baking sheet and bake at 325 for 12 mins until crips ( the biscotti will harden as it cools down).
To decorate
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Melt the white chocolate in halfway bowl for 1 min.
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Place the pistachio and cranberry mixture in another bowl.
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Take each biscotti and dip the top of it in the white chocolate mixture allowing the excess chocolate to drip off. Then dip it right into the crushed pistachio cranberry mixture.
Recipe Video
Recipe Notes
- The biscotti dough has to be soft, not sticky and not dry. It has to be easily shaped into a log without sticking to your hands or crumbling apart as you shape it.
- Since flour and humidity may play a role in baking, feel free to adjust the flour by a tablespoon at a time (if the dough is too sticky) or milk (if the dough is too dry).
- For small-medium sized biscotti make 2 logs, like in the pictures. If you want bigger bakery-style biscotti, use the dough to make only one log.
- If you want those mini cute looking bucatini cookies, then divide the dough into 3 or 4 logs.
- The biscotti dough is done the first bake when it has risen and the tops are dry.
- The sharper the angle you slice the cookie log at, the longer your biscotti will look.
- I recommend using a mini food processor to finely crush pistachios, unless you buy the pistachios pre-chopped.