White Chocolate Drizzled Cranberry Pistachio Biscotti

It is time to break out the cranberry pistachio biscotti.  These always remind me of the holiday season, though I admit to making these sometimes in the middle of the summer just because I crave them and can’t wait six months.  Biscotti are great because they satisfy any slight “crunchy things craving” you may have (credit goes to my friend Jess for this phrase).  Even if you chew with your mouth closed, the chomping is so noisy that everyone in the room will stop to stare at you, simultaneously thinking “Excuse you, your chomping is WAY too loud” and “Give me one, I want to do that too.”  Here’s how to make biscotti:
Yield: 2 dozen biscotti

10 oz all purpose flour (2 cups)
1 tsp baking powder
1/2 tsp sea salt
3/4 cup sugar
2 extra large eggs
3/4 cup unsalted butter, melted (brown it if you want extra flavor)
zest of 2 oranges
3/4 cup dried cranberries
3/4 cup unsalted whole pistachios
2 oz white chocolate, melted

Preheat oven to 350F.  Line a sheet pan with parchment paper.

Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you’re doing it by hand, just whisk to combine).  Add the eggs and butter and mix on low until it is combined and clumps together.  Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.

Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle.  I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
Bake for 35 minutes until the edges start to brown slightly.  Turn the oven down to 325F and take the biscotti out.  Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses.  Let the knife do the work for you, and use light pressure so the cookies don’t break (and if your dough tears, let them cool for 5 more minutes).

Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy.  Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti.  Enjoy!

Click here for the printable recipe.

This recipe is a variation of my previously posted Holiday Spiced Cranberry Biscotti.

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16 Responses to White Chocolate Drizzled Cranberry Pistachio Biscotti

  1. I have never made biscotti before. My husband would love the pistachio version! He is obsessed with anything Pistachio!

  2. You just read my mind. These look amazing!

  3. Ritchey loves biscotti – well, so do I! This will be a new version for us to try! Thank you!

  4. I love biscotti and I love pistachios, such a great combo. Those look great too, very Christmasy.

  5. I am ready to have a biscotti tea party after seeing those beautiful slices in the first picture-yum! You brought together some tasty elements in these-no doubt they are ones that you will be asked to make again and again! Great post.

  6. anne says:

    I guess most of us who’s drooling here loves that awesome combination 😀 Look really really delicious , too 😉

  7. mjskit says:

    The greater the crunch the better the biscotti! I’ve never made biscottis but I think it’s time to change that. These are packed with some of my favorite ingredients – cranberries, pistachios, orange and chocolate! You could start a business just selling these. 🙂

  8. I love the versatility of biscotti… especially when I can grab one when I’m heading out the door! They’re my favorite snack and this looks like a lovely combination… especially with that white chocolate drizzle!

  9. Ann says:

    This looks amazing! Would you believe I just made the same thing today? Now that’s brilliant minds thinking alike!

  10. Pingback: Christmas Cookies…via WordPress Bloggers | jeanne's blog…a nola girl at heart

  11. Start the coffee brewing… I will be right over. Take Care

  12. jeanne says:

    I have never made biscotti, but I am encouraged by your post. I have added your post to my “virtual cookie exchange”. Thanks for sharing!

  13. rsmacaalay says:

    A perfect pair for a good cup of coffee

  14. I love them, but as you know i am a lousy baker. One of these days I will try to do this because I have not gone wrong with what I have tried from your posts.

    Wishing you and yours a very Happy Christmas.

  15. I am not usually a biscotti eater, but let me just say.. this White Chocolate Drizzled Cranberry Pistachio Biscotti makes me want to try it immediately. This just looks amazing. Great post

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