White Chocolate Cranberry Pistachio Biscotti Recipe

Biscotti, an Italian origin cookie is a delectable treat to accompany your coffee or tea. This particular recipe marries the sweetness of white chocolate, the tanginess of cranberries, and the earthy flavor of pistachios to create perfectly balanced biscotti that's crunchy, refreshing, and absolutely delightful.

Photos of White Chocolate Cranberry Pistachio Biscotti Recipe

The key ingredients for this recipe are white chocolate, cranberries, and pistachios. While most households might have white chocolate and cranberries, pistachios might not be a pantry staple and may require a trip to the supermarket. Additionally, the quality of white chocolate can greatly affect the overall taste and aesthetics of your biscotti, so pick a high-quality brand for the best results.

Ingredients for White Chocolate, Cranberry, and Pistachio Biscotti

All purpose flour: The base of the biscotti. It gives structure to the cookies.

Brown sugar: Adds sweetness and moisture to the biscotti.

Baking powder: Helps in rising and lightening the texture of the biscotti.

Cinnamon: Provides a warm and sweet spice flavor.

Salt: Enhances the overall flavor of the biscotti.

Unsalted butter: Gives a rich and buttery flavor.

Eggs: Binds the ingredients together and provides structure.

Canola or vegetable oil: Adds moisture. Canola or vegetable oil is preferred because they do not overpower the flavor of the other ingredients.

Vanilla extract: Enhances the flavor of the other ingredients.

Pistachios: Adds a nutty flavor and crunchy texture.

Cranberries: Adds a sweet and tart flavor.

White chocolate: Provides a sweet and creamy flavor.

One reader, Halli Do says:

This white chocolate, cranberry, and pistachio biscotti recipe is a delightful treat! The combination of flavors and textures is simply divine. The biscotti turned out perfectly crunchy and the white chocolate dip added a luxurious touch. I can't wait to make this recipe again!

Halli Do

Essential Techniques for Making Biscotti

How to prepare the biscotti dough: Combine the dry ingredients and cut in the butter until crumbly. Then, mix in the wet ingredients and fold in the pistachios and cranberries until just moistened.

How to shape the biscotti dough: Divide the dough into two and shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick.

How to bake the biscotti slabs: Bake the shaped dough for 25 to 26 minutes or until the top and sides are lightly browned. After cooling, cut into 1-inch thick slices and bake again for 8 minutes on each side.

How to melt the white chocolate: Melt the chopped white chocolate in a double boiler or in the microwave in 15-second increments, stirring after each increment until completely melted and smooth.

How to dip the biscotti in white chocolate: Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets, then allow the chocolate to set in the refrigerator or at room temperature.

How To Make White Chocolate Cranberry Pistachio Biscotti

Enjoy some crunch treats with this cranberry pistachio biscotti. These Italian biscuits are baked into golden slabs then dipped in melted white chocolate.

Preparation: 40 minutes

Cooking: 45 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

2¼cupsall purpose flour,spoon & leveled, plus more for work surface + hands
1cuplight or dark brown sugar,packed
1tspbaking powder
½tspground cinnamon
½tspsalt
¼cupunsalted butter,cold and cubed
3largeeggs
1tbspcanola or vegetable oil,or melted coconut oil
1tsppure vanilla extract
¾cuppistachios
¾cupcranberries,dried
1large egg,beaten with 1 tbsp milk
10ozwhite chocolate,coarsely chopped

Instructions

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside.
In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
Fold in the pistachios and dried cranberries.
Turn dough out onto a lightly floured surface and, with floured hands, knead lightly for 8 to 10 times until the dough is soft and slightly sticky about.
If it’s uncontrollably sticky, knead 1 to 2 more tablespoons of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
Shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
Bake in batches (or together) for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned.
Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets.
Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake the other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
Allow chocolate to set in the refrigerator or at room temperature.
Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

Nutrition

Calories: 249.64kcal
Fat: 11.93g
Saturated Fat: 5.38g
Trans Fat: 0.11g
Monounsaturated Fat: 4.30g
Polyunsaturated Fat: 1.37g
Carbohydrates: 31.36g
Fiber: 1.23g
Sugar: 17.80g
Protein: 5.03g
Cholesterol: 51.42mg
Sodium: 117.81mg
Calcium: 72.71mg
Potassium: 145.68mg
Iron: 1.26mg
Vitamin A: 41.98µg
Vitamin C: 0.98mg

Crucial Technique for Perfect White Chocolate Biscotti

When melting the white chocolate, ensure that you do not overheat it as it can easily burn and seize, becoming grainy and unusable. It's best to melt it slowly and gently, either in a double boiler or in the microwave in short increments, stirring frequently. If using a microwave, remember to reduce the power to 50% to prevent overheating. Also, make sure your bowl and utensils are completely dry as even a small amount of water can cause the chocolate to seize.

Time-Saving Tips for Making White Chocolate, Cranberry, and Pistachio Biscotti

Preparation: Gather all your ingredients and equipment before starting. This will help you work more efficiently and prevent any last-minute trips to the store.

Chopping: Use a food processor to chop the pistachios and cranberries quickly and evenly, saving time and effort compared to chopping by hand.

Baking sheets: Use multiple baking sheets to bake the biscotti in batches, allowing you to make the most of your oven space and reducing overall baking time.

Cooling: Place the biscotti in the refrigerator to speed up the setting of the white chocolate after dipping, cutting down on overall cooling time.

Storage: Store the biscotti in an airtight container to maintain freshness, eliminating the need to bake frequently and saving time in the long run.

Substitute Ingredients For White Chocolate Cranberry Pistachio Biscotti Recipe

all purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and a slightly denser texture to the biscotti, which can complement the other ingredients well.
light or dark brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor, and it can add a subtle hint of coconut to the biscotti.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder in biscotti. However, it's important to use it in the right proportion and pair it with an acidic ingredient like yogurt or buttermilk to activate its leavening properties.
ground cinnamon - Substitute with nutmeg: Nutmeg can provide a warm, slightly sweet and nutty flavor that complements the other ingredients in the biscotti.
unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and moisture to the biscotti, and it's a suitable substitute for butter in many baking recipes.
large eggs - Substitute with flax eggs: Flax eggs can be used as a vegan substitute for eggs in the biscotti recipe. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken.
canola or vegetable oil - Substitute with applesauce: Applesauce can be used as a substitute for oil in baking recipes, adding moisture and a hint of natural sweetness to the biscotti.
pure vanilla extract - Substitute with almond extract: Almond extract can add a delicious nutty flavor that pairs well with the pistachios and cranberries in the biscotti.
pistachios - Substitute with almonds: Almonds can provide a similar crunch and nutty flavor to the biscotti, and they are a great alternative if pistachios are not available.
cranberries - Substitute with dried cherries: Dried cherries can add a sweet and tart flavor similar to cranberries, and they can provide a delicious contrast to the white chocolate in the biscotti.
large egg - Substitute with applesauce: Applesauce can be used as a vegan substitute for eggs in the biscotti recipe, adding moisture and helping to bind the ingredients together.
white chocolate - Substitute with vanilla chips: Vanilla chips can provide a similar creamy and sweet flavor to the biscotti, and they can be a suitable alternative if white chocolate is not available.

Presentation Ideas for Cranberry Pistachio Biscotti

Elevate the biscotti on a platter: Arrange the biscotti in a circular pattern on a beautiful platter, allowing the white chocolate to glisten and the cranberries and pistachios to stand out.
Garnish with fresh cranberries and pistachios: Sprinkle a few whole cranberries and pistachios around the platter to add a pop of color and a touch of elegance.
Serve with a side of white chocolate drizzle: Present the biscotti with a small ramekin of extra melted white chocolate for guests to drizzle over their biscotti, adding an interactive and luxurious element to the dish.
Accompany with a cup of espresso: Serve the biscotti alongside a demitasse of rich, aromatic espresso to provide a delightful contrast to the sweet and crunchy biscotti.
Use a tiered serving tray: Arrange the biscotti on a tiered serving tray, creating a visually appealing display that adds a sense of sophistication to the presentation.

Essential Tools for Making White Chocolate Biscotti

Mixing bowl: A large, sturdy bowl used for combining ingredients and mixing the biscotti dough.
Pastry cutter: A handheld tool with curved blades used to cut in the butter when making the biscotti dough.
Baking sheets: Flat, metal sheets used to bake the biscotti in the oven.
Parchment paper or silicone baking mats: Used to line the baking sheets to prevent the biscotti from sticking.
Whisk: A kitchen utensil used for whipping and mixing ingredients together, such as whisking the dry ingredients for the biscotti.
Medium bowl: A bowl used for whisking the eggs, oil, and vanilla together before adding them to the dry ingredients.
Pastry brush: A brush used to apply the egg wash to the biscotti slabs before baking.
Wire rack: A metal rack used for cooling the baked biscotti after they come out of the oven.
Double boiler: A set of two fitted pots used to melt the white chocolate for dipping the biscotti.
Microwave: An appliance used to melt the white chocolate in short increments for dipping the biscotti.

Storing and Freezing Cranberry Pistachio Biscotti

Allow the biscotti to cool completely before storing them in an airtight container. This will help maintain their crispness and prevent them from becoming soggy.
If you plan to store the biscotti for more than a week, consider placing a piece of bread in the container with them. The bread will absorb any excess moisture, keeping the biscotti fresh and crunchy for longer.
For longer storage, you can freeze the biscotti:
- Place the cooled biscotti in a freezer-safe container or resealable plastic bag, separating layers with wax paper or parchment paper to prevent them from sticking together.
- Remove as much air as possible from the container or bag before sealing to prevent freezer burn.
- Label the container or bag with the date and contents for easy reference.
- Biscotti can be stored in the freezer for up to 3 months.
To thaw frozen biscotti, remove them from the freezer and let them come to room temperature on a wire rack. This will help them retain their texture and prevent them from becoming soggy as they thaw.
If you want to refresh the biscotti after thawing or if they've lost some of their crispness during storage, you can place them in a preheated 300°F (150°C) oven for 5-10 minutes. This will help restore their crunch and enhance their flavor.

How To Reheat Leftover Biscotti

To reheat leftover white chocolate, cranberry, and pistachio biscotti, preheat your oven to 300°F (150°C). This low temperature will help the biscotti warm up without burning or becoming too crispy.
Place the biscotti on a baking sheet lined with parchment paper or a silicone baking mat. Make sure the biscotti are spaced out evenly to allow for proper heat circulation.
If you want to restore some of the original crunch to your biscotti, you can lightly brush them with a beaten egg white before reheating. This will give them a slightly crispy exterior while maintaining a softer interior.
Place the baking sheet with the biscotti in the preheated oven and heat for 5-10 minutes, depending on the thickness of your biscotti and your desired level of warmth.
For a quicker reheating method, you can use a microwave. Place the biscotti on a microwave-safe plate and heat them in 15-second intervals until they reach your desired temperature. Be careful not to overheat them, as this can cause the white chocolate to burn or the biscotti to become too hard.
If you have only a few biscotti to reheat, you can also use a toaster oven. Set the toaster oven to 300°F (150°C) and place the biscotti directly on the rack. Heat for 3-5 minutes, keeping a close eye on them to prevent burning.
Once reheated, let the biscotti cool for a few minutes before serving. This will allow the white chocolate to set and the flavors of the cranberries and pistachios to meld together once again.
If you find that your reheated biscotti are a bit too crispy for your liking, you can soften them by placing them in an airtight container with a slice of bread. The moisture from the bread will transfer to the biscotti, making them softer over time.

Interesting Fact About Biscotti

Biscotti, also known as cantuccini, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and traditionally dipped in a drink, such as coffee or hot chocolate.

Is Making Biscotti at Home Cost-Effective?

This white chocolate, cranberry, and pistachio biscotti recipe offers a delightful blend of flavors and textures. While the initial investment in ingredients may seem steep, the yield is substantial, making it cost-effective in the long run. The versatility of the biscotti also adds value, as it can be enjoyed as a standalone treat or paired with coffee or tea. The approximate cost for a household of 4 people is around $20, making it a reasonable indulgence. Overall Verdict: 9/10

Is This Biscotti Recipe Healthy or Unhealthy?

This white chocolate, cranberry, and pistachio biscotti recipe is a delightful treat, but it may not be the healthiest option. The recipe contains a significant amount of sugar and butter, which can contribute to high calorie and fat content. Additionally, the white chocolate coating adds extra sugar and saturated fat to the biscotti.

However, there are some redeeming qualities to this recipe. Pistachios are a good source of healthy fats, protein, and fiber, while cranberries provide antioxidants and a tart flavor. The whole wheat flour used in the recipe also adds some fiber and nutrients to the biscotti.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of sugar in the recipe by using a sugar substitute or cutting back on the brown sugar
Replace some of the butter with healthier options like coconut oil or Greek yogurt
Use dark chocolate instead of white chocolate for the coating, as it contains more antioxidants and less sugar
Increase the amount of pistachios and cranberries in the recipe to boost the nutritional value
Experiment with using whole wheat pastry flour or almond flour for a nutrient-dense alternative to all-purpose flour

By making these adjustments, you can create a more balanced and nutritious version of this biscotti recipe that still satisfies your sweet tooth. Remember, moderation is key when enjoying treats like these, so savor each bite and enjoy them as part of a well-rounded diet.

Editor's Opinion on This Biscotti Recipe

The combination of white chocolate, cranberry, and pistachio in this biscotti recipe creates a delightful blend of flavors and textures. The use of brown sugar and cinnamon adds warmth, while the pistachios and cranberries provide a pleasant crunch and tartness. The addition of white chocolate as a finishing touch adds a touch of sweetness and elegance. The recipe's clear instructions make it accessible for both novice and experienced bakers. Overall, this biscotti recipe is a delightful treat that would be perfect for enjoying with a cup of coffee or tea.

Enhance Your White Chocolate Cranberry Pistachio Biscotti Recipe with These Unique Side Dishes:

Roasted Asparagus with Lemon Zest: Tender asparagus spears roasted to perfection and topped with a zesty lemon zest for a burst of freshness.

Grilled Pineapple Slices: Juicy pineapple slices grilled to caramelized perfection, adding a sweet and smoky flavor to complement the biscotti.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts coated in a sweet and tangy balsamic glaze, creating a perfect balance of flavors to accompany the biscotti.

Alternative Recipes Similar to Biscotti

Roasted Vegetable Quinoa Salad: This salad is a perfect combination of roasted vegetables and fluffy quinoa, tossed in a tangy vinaigrette. It's a healthy and satisfying dish that's easy to make at home.

Honey Mustard Glazed Salmon: This recipe features tender, flaky salmon fillets coated in a sweet and tangy honey mustard glaze. It's a delicious and nutritious dish that's sure to impress your dinner guests.

Mango Coconut Chia Pudding: Indulge in this creamy and tropical chia pudding made with fresh mango and coconut milk. It's a refreshing and nutritious dessert that's perfect for a hot summer day.

Appetizers and Main Courses to Complement Biscotti

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.

Bruschetta: Elevate your appetizer game with a classic bruschetta featuring ripe tomatoes, fresh basil, and a drizzle of balsamic glaze. The vibrant colors and bold flavors of this dish will impress your guests and leave them wanting more.

Main Courses:

Chicken Alfredo: Creamy, indulgent, and satisfying, this classic Italian dish is a crowd-pleaser. The tender chicken and al dente pasta are coated in a rich and velvety sauce, made with butter, heavy cream, and Parmesan cheese. It's the ultimate comfort food that will leave everyone coming back for seconds.

Beef Stroganoff: Tender strips of beef, savory mushrooms, and onions are simmered in a flavorful and creamy sauce, then served over a bed of buttery egg noodles. This hearty and comforting dish is perfect for a cozy night in. The combination of tender beef and creamy sauce is sure to warm you up from the inside out.

Why trust this White Chocolate Cranberry Pistachio Biscotti Recipe:

This recipe offers a delightful combination of flavors and textures, featuring the classic pairing of white chocolate with the tartness of cranberries and the nuttiness of pistachios. The use of high-quality ingredients such as pure vanilla extract and unsalted butter ensures a rich and indulgent taste. With a meticulous baking process and detailed instructions, this recipe guarantees perfectly crunchy biscotti that are ideal for enjoying with a cup of coffee or tea. Trust in the expertise and attention to detail that goes into creating this delectable dessert.

Share your thoughts on the White Chocolate Cranberry Pistachio Biscotti recipe in the Baking and Desserts forum section. Join the discussion and let us know if you tried this delightful treat!

FAQ:

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with other nuts such as almonds, hazelnuts, or walnuts. Feel free to use your favorite nuts or a combination of different nuts for a unique flavor.

Can I use dried cherries instead of cranberries?

Absolutely! Dried cherries can be a delicious alternative to cranberries in this biscotti recipe. They will add a slightly different flavor profile, but they will work beautifully in the recipe.

Can I skip the white chocolate coating?

Of course! The white chocolate coating is optional. If you prefer your biscotti without the white chocolate, you can simply omit that step. The biscotti will still be delicious and perfect for dipping into coffee or tea.

How do I store the biscotti?

Store the biscotti in an airtight container at room temperature or in the refrigerator. They will stay fresh for 1 to 2 weeks. If you want to keep them longer, you can freeze the biscotti for up to 2 months.

Can I use dark chocolate instead of white chocolate for dipping?

Absolutely! You can use dark chocolate, milk chocolate, or even semi-sweet chocolate for dipping the biscotti. Choose your favorite type of chocolate to customize the flavor to your preference.