This cranberry biscotti recipe is crunchy and incredibly flavorful, with a delicious combination of pistachios, dried cranberries, and white chocolate. Plus, it’s never dry and surprisingly easy to make at home!
Table of Contents
If you are looking for a festive and tasty treat, look no further. These cranberry biscotti are perfect for laying out on a platter during the holidays, and trust me, they’re just as fun to eat!
If you love making Christmas cookies, you’ll definitely enjoy my recipes for Christmas candy cane cookies, make-ahead Christmas cookies, and the best sugar cookies. They’re all about spreading the holiday cheer with delicious treats.
Why I Love This Recipe
- Holiday Favorite: There’s just nothing like having a cranberry biscotti during the holiday season! I love how easy it is to make them at home too!
- Perfect Texture: The double baking process gives this cranberry biscotti recipe the perfect crunch. It’s great for dunking in your favorite hot beverage.
- Irresistible Crunch: The double baking process gives these biscotti a perfect crunch that’s simply irresistible.
- Perfect for Gifting: These biscotti also make for a thoughtful and delicious homemade gift during the holidays or any time of the year.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients
- All-Purpose Flour: This is the base of our biscotti, providing structure and a hearty, comforting texture.
- Granulated Sugar: Sweetens the biscotti, balancing the tartness of the cranberries and the rich, buttery flavor.
- Unsalted Butter: Adds a buttery richness and helps to achieve a tender, crumbly texture.
- Eggs: These act as a binding agent, holding the ingredients together.
- Shelled Pistachios: They add a wonderful crunch and a pop of green color to the biscotti.
- Dry Cranberries: They add a chewy, sweet-tart flavor and a pop of color to the biscotti.
- White Chocolate: Once melted, it’s drizzled over the biscotti for a sweet, creamy finish. Be sure to use a good quality white chocolate for the best flavor.
- Grated Lemon Zest: This will add a subtle, refreshing citrus flavor that pairs beautifully with the cranberries and pistachios.
Equipment
- Mixers – You’ll need a stand or hand mixer to cream the sugar, butter, lemon zest, and salt, and to beat in the eggs. This ensures that the ingredients are well combined and the batter is smooth.
- Cookie Sheet – This is where you’ll form the biscotti dough into a diagonal log and bake it. It’s an essential piece of equipment for this recipe.
How to Make Cranberry Biscotti Recipe
Preparation
Start by preheating your oven to 350˚ F and line a baking sheet with parchment paper.
Step 1 – Prepare the Dough
Combine the flour and baking powder, and set it aside. In a separate bowl, use a mixer to cream together the sugar, butter, lemon zest, and salt. Beat in the eggs one at a time. Add the flour mixture and beat it just until it’s blended. Then, stir in the pistachios and cranberries.
Step 2 – Shape and Bake the Dough
Form the dough into a diagonal log on the prepared cookie sheet. Bake the log in the oven for about 40 minutes, or until it’s pale golden. After baking, cool the log for 30 minutes.
Step 3 – Slice and Bake Again
Once the log is cooled, use a serrated knife to cut it into ½ inch slices. Place the slices flat on the cookie sheet and bake them for another 15 minutes.
Step 4 – Dip in Chocolate
Next, melt the white chocolate and dip one side of each cooled slice into the chocolate. Let the slices dry, chocolate side up, on a cooling rack.
Expert Tip
To ensure that your biscotti have the perfect crunchy texture, make sure to slice them while they’re still slightly warm after the first bake. This makes it easier to get clean, even slices.
Recipe Variations
- Different Nuts: Feel free to swap out the pistachios for your favorite nuts like almonds or pecans. This will add a different flavor and texture to your biscotti.
- Add Spices: For a festive touch, add a teaspoon of cinnamon or a dash of nutmeg to the dough. This is perfect for the holiday season.
- Dark Chocolate: If you’re not a fan of white chocolate, you can dip your biscotti in dark chocolate instead. This will give it a richer, more intense flavor.
What to Serve With
- These cranberry biscotti are perfect for dipping in your morning coffee or afternoon tea. The hint of lemon zest and the sweetness of the white chocolate go wonderfully with a hot drink.
- If you’re hosting a brunch, these biscottis make a great addition to your spread. You can serve them alongside fresh fruit, yogurt, and a variety of quiches for a well-rounded meal.
- For a simple yet delicious dessert, serve these biscottis with a scoop of vanilla ice cream. The crunchy texture of the biscottis pairs beautifully with the creamy ice cream.
Recipe FAQs
Unlike regular cookies, biscotti are twice-baked, which gives them their distinctive crunchy and dry texture. This makes them perfect for dipping in coffee or dessert wine.
Yes, you can. This recipe is very versatile, and you can easily substitute the pistachios with another nut, such as almonds or hazelnuts. You can also leave the nuts out altogether if you prefer.
The first time you bake the dough log, make sure it’s a pale golden color before you take it out of the oven. When you do the second bake after slicing the biscotti, they should be crispy and dry. Keep an eye on them to make sure they don’t burn.
No, you can use any type of chocolate you like for dipping the biscotti. Dark or milk chocolate would work just as well. If you’re feeling adventurous, you could even try a flavored chocolate like orange or mint.
Storing and Reheating
- Storing: After your biscotti have cooled completely, store them in an airtight container. They can be kept at room temperature for up to two weeks.
- Freezing: If you want to store them for longer, you can freeze them. Just make sure they’ve cooled completely, then pop them in a freezer-safe container or bag. They’ll keep well in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy your biscotti, simply let them thaw at room temperature.
More Cranberry Recipes You’ll Enjoy
Serving Size
- What to Expect: This cranberry biscotti recipe yields about 20 delicious biscotti.
- How to Scale: If you want to make more than 20 biscotti, you can double the recipe and follow the instructions as directed. Just make sure your mixing bowl and stand mixer (if using) are large enough to accommodate the increased quantity of ingredients.
Christmas Biscotti
Ingredients
- 2 Cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 Cup granulated sugar
- 1/2 Cup unsalted butter room temp
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 eggs
- 3/4 Cup shelled pistachios coarsely chopped
- 2/3 Cup dried cranberries
- 12 oz. white chocolate
Instructions
- Preheat the oven to 350˚ F.
- Whisk the flour and baking powder together in a bowl and set aside.
- Using a mixer, cream the sugar, butter, lemon zest and salt. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a diagonal log on a cookie sheet. Bake the log for approximately 40 minutes in a 350˚ F oven until pale golden.
- Cool for 30 minutes, then cut vertical ½ inch slices with a serrated knife. Place the slices flat on a cookie sheet and bake another 15 minutes.
- Melt 12 oz. of good-quality white chocolate and dip one side of each cooled slice into the chocolate. Let dry, chocolate side up, on a cooling rack.
Notes
Nutrition
This recipe was originally published in 2015. It has been updated with more details to make the recipe easier to follow. The recipe remains the same.
YUM!!! I’ve always wanted to make biscotti! Maybe this is the year