Cranberry, Pistachio & White Chocolate Biscotti

There’s something so cozy and festive about baking biscotti during the holiday season. Every year, I love filling the kitchen with the smell of something sweet — especially when I’m baking for friends, family, and neighbors. Sharing homemade treats is one of my favorite ways to spread a little love and holiday cheer.

These Cranberry Pistachio & White Chocolate Biscotti are perfect for gifting — they’re twice-baked, so they stay fresh longer, they’re easy to transport, and they’re just so cute and festive. The combination of tart cranberries, crunchy pistachios, and creamy white chocolate is completely irresistible.

Whether tucked into cookie boxes, tied up in clear bags, or served alongside a warm cup of coffee, these biscotti are sure to bring a little sparkle to anyone’s day.

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Cranberry, Pistachio and White Chocolate Biscotti

Prep: 15 minutes | Bake: 50 minutes | Total: About 1.5 hr

Yields

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Ingredients

• 6 tbsp unsalted butter, softened

• ⅔ cup granulated sugar

• 1 tsp salt

• 3 tsp vanilla extract

• ¼ tsp almond extract (optional, but lovely)

• 1½ tsp baking powder

• 2 large eggs

• 2 cups all-purpose flour

• ¾ cup dried cranberries

• ¾ cup shelled pistachios, roughly chopped

• White chocolate, for dipping

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the dough:
   In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the salt, vanilla extract, almond extract (if using), and baking powder. Mix to combine. Add the eggs one at a time, mixing until fully incorporated.

3. Add the dry ingredients:
   Gradually mix in the flour until a soft dough forms. Fold in the dried cranberries and chopped pistachios.

4. Shape and bake:
   Divide the dough in half and shape each portion into a log (about 10 inches long and 2–3 inches wide) on the prepared baking sheet. Leave space between the logs as they will spread slightly.

5. First bake:
   Bake for 25 minutes, or until the logs are lightly golden and set. Remove from the oven and allow to cool for 10 minutes. Lower the oven temperature to 325°F (165°C).

6. Slice and bake again:
   Using a sharp serrated knife, carefully slice the logs into ½-inch thick biscotti. Arrange the slices cut-side down on the baking sheet. Bake for an additional 25 minutes, flipping halfway through for even crispness.

7. Cool and dip:
   Let the biscotti cool completely on a wire rack. Once cooled, dip one end of each piece into melted white chocolate and place on parchment to set.

8. Enjoy or gift!
   Once the chocolate has hardened, enjoy your biscotti with a hot cup of coffee, cocoa, or a glass of milk. These also make wonderful holiday gifts!

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