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Pistachio Cranberry White Chocolate Biscotti featured image square

Pistachio Cranberry White Chocolate Biscotti

Pistachio Cranberry White Chocolate Biscotti - crispy, twice baked biscotti dipped in melted white chocolate. Another ideal gift giving idea for Christmas too.
Course Cookies
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Author Barry C. Parsons


  • 3 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • 3 tsp vanilla extract
  • 3 eggs
  • 1 cup chopped dried cranberries
  • 1 cup lightly toasted unsalted pistachio nuts
  • 2 cups white chocolate chips


  1. Sift together the flour, baking powder and salt and set aside
  2. Cream together the butter, sugar and vanilla extract very well until light and fluffy.
  3. Beat in the eggs, one at a time, beating well after each addition.
  4. Fold in the dry ingredients, just until the flour is incorporated.
  5. Work the dough as little as possible for the lightest biscotti. In the final few turns of folding in the flour, just when it's almost completely incorporated, add the cranberries and pistachio nuts.
  6. Form the dough into two 3 inch wide logs and place 6 inches apart on a parchment lined cookie sheet. Bake for about 30 minutes at 350 degrees F.
  7. Remove the biscotti from the oven and let cool for about 10-15 minutes before cutting the biscotti on a diagonal into ¾ of an inch thick slices.
  8. Place the biscotti back on the parchment lined cookie sheet and reduce the temperature to 300 degrees F. Bake for an additional 15 minutes before turning the cookies over and baking for an additional 10 minutes.
  9. Cool completely on a wire rack.
  10. In a double boiler melt the white chocolate chips just to the melting point over slow simmering water.
  11. Dip one side of the biscotti into the chocolate and lay them on parchment paper until the chocolate cools and hardens.