Pin Crisp, twice-baked Italian cookies packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate, perfect for dipping in coffee or gifting. No dough chilling required for this easy recipe.
I first made these biscotti for the holidays, and loved how easy they were with no waiting for the dough to chill. They quickly became a favorite for my family, with everyone enjoying the combination of crunchy pistachios and sweet white chocolate.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 2/3 cup (135 g)
- Unsalted butter: 1/2 cup (115 g), melted and slightly cooled
- Eggs: 2 large
- Vanilla extract: 2 teaspoons pure
- Pistachios: 3/4 cup (100 g), shelled and roughly chopped
- Dried cranberries: 3/4 cup (90 g)
- White chocolate chips or chopped white chocolate: 3/4 cup (130 g), divided
Instructions
- Preparation:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients:
- In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
- Combine:
- Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Add-ins:
- Fold in pistachios, cranberries, and half of the white chocolate.
- Shape dough:
- Divide dough in half. On prepared baking sheet, shape each half into a log about 12 inches long and 2.5 inches wide. Flatten tops slightly.
- Bake logs:
- Bake for 25–28 minutes, until logs are golden and firm. Remove from oven and let cool 10 minutes.
- Slice:
- Using a serrated knife, slice logs diagonally into 3/4-inch thick pieces.
- Second bake:
- Arrange slices cut-side up on the baking sheet. Bake for 8–10 minutes, flip, then bake another 6–8 minutes, until crisp and lightly golden.
- Cool:
- Cool completely on a wire rack.
- Decorate:
- Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Pin Biscotti are perfect for sharing at family gatherings, and kids especially love helping drizzle the white chocolate on top. We always make an extra batch for holiday mornings, paired with warm drinks.
Required Tools
Mixing bowls, whisk, spatula, large baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, dairy (butter, white chocolate), tree nuts (pistachios). Double-check white chocolate labels for soy if sensitive.
Nutritional Information (per serving)
Calories: 140, Total Fat: 6 g, Carbohydrates: 20 g, Protein: 2 g
Pin Gift a few biscotti in a pretty bag or enjoy their crunch with your favorite tea. They make every morning a little more special.
Recipe FAQ
- → What makes biscotti twice-baked?
Biscotti are first baked as a log, then sliced and baked again to achieve their signature crisp texture.
- → Can I substitute pistachios with other nuts?
Yes, almonds or hazelnuts can be used instead, providing a different crunch and flavor profile.
- → How should biscotti be stored?
Store in an airtight container at room temperature for up to two weeks to maintain freshness.
- → Is it necessary to chill the dough before baking?
Chilling is not required for this dough, making the preparation quicker and easier.
- → How does the white chocolate affect the biscotti?
White chocolate adds a sweet creaminess that complements the tart cranberries and nutty pistachios.