Holiday Biscotti with Cranberries and Pistachios

Ready in 45 minutes

The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.

"Fantastic!!! I loved this biscotti. I don't like biscotti because it is to hard. I don't really like dunking things into my warm drinks because I don't like crumbs at the bottom of my drink. I LOVED THIS RECIPE!!! I made a second batch already!"

- bettamaxypoo

Top-ranked recipe named "Holiday Biscotti with Cranberries and Pistachios"

4.5 avg, 2 review(s) 100% would make again

Ingredients

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2 1/4 cups All purpose flour
1 1/2 teaspoons Baking Powder
3/4 teaspoon Salt
6 tablespoons Unsalted butter; (3/4 stick) room temperature
3/4 cup Sugar
2 large Eggs
1 tablespoon Lemon Peel; grated
1 1/2 teaspoons Vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup natural unsalted pistachios; shelled
6 ounces imported white chocolate; chopped

Original recipe makes 3.5

Dozen  

Preparation

Preheat oven to 325F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Notes

VERY tasty biscotti! The pistachios are hard to find already shelled, so we used regular ones and shelled them. Next time, try to make them in 1 loaf so they will be bigger biscottis, not mini ones.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1718 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Fantastic!!! I loved this biscotti. I don't like biscotti because it is to hard. I don't really like dunking things into my warm drinks because I don't like crumbs at the bottom of my drink. I LOVED THIS RECIPE!!! I made a second batch already!
bettamaxypoo 4 years ago
VERY tasty biscotti! The pistachios are hard to find already shelled, so we used regular ones and shelled them. Next time, try to make them in 1 loaf so they will be bigger biscottis, not mini ones. [I posted this recipe.]
ChristinaE2005 4 years ago
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