Pistachio Cranberry Biscotti Dipped in White Chocolate

Pistachio Cranberry Biscotti Dipped in White Chocolate are a deliciously elegant twist on the classic Italian treat. Their name comes from the Latin "bis" (twice) and "coctus" (cooked), which refers to their unique baking method. With a crunchy texture that’s perfect for dipping, these biscotti are studded with roasted pistachios, tangy dried cranberries, and a touch of zesty orange. After baking to a golden perfection, they’re finished with a decadent dip in smooth white chocolate, adding a creamy sweetness that perfectly balances the nutty and fruity flavors. Whether enjoyed with a cup of coffee, tea, or as a festive gift, these biscotti are a delightful treat for any occasion.

Ingredients

For the Dough:

• 3 ¼ cups (390 g) all-purpose flour

• 1 tablespoon baking powder

• ½ cup + ¼ cup (169.5 g) unsalted butter, softened

• 1 ⅓ cups (267 g) sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• 1 tablespoon orange zest

• ¾ teaspoon salt

• ⅓ cup pistachios

• ⅓ cup dried cranberries

  
  

For the Topping:

• White chocolate (for drizzling)
  

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
   

2. Mix the Wet Ingredients: In a stand mixer or using an electric hand mixer, beat together the softened butter and sugar until creamy and well-combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
   

3. Mix the Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.
   

4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, stirring until fully combined. Gently fold in the pistachios and dried cranberries.
   

5. Shape the Dough: Using lightly floured hands, divide the dough into two equal pieces. Place each piece on the prepared baking sheet. Shape the dough into two logs, each approximately 10–12 inches long and 2–3 inches wide, leaving at least 4 inches of space between them to allow for spreading. If the dough is too sticky, lightly dust with additional flour.
   

6. First Bake: Bake in the preheated oven for 30 minutes, or until the biscotti logs are golden brown.
   

7. Cool the Biscotti: Remove the biscotti from the oven and let them cool completely on the baking sheet. (Tip: Leave your oven on for the second baking phase, or set a reminder to turn it back on after the cooling process.)
   

8. Slice the Biscotti: Once cooled, slice the logs diagonally into 1 ½-inch thick slices using a serrated bread knife. Arrange the slices cut-side down on a parchment-lined baking sheet.
   

9. Second Bake: Return the biscotti to the oven and bake for 10 minutes. Flip each biscotti over gently and bake for another 10 minutes. The biscotti should be lightly golden brown and firm to the touch.
   

10. Cool Completely: Remove the biscotti from the oven and allow them to cool completely on a wire rack.
    

11. Chocolate Drizzle: Melt the white chocolate in a double boiler or microwave, stirring every 20 seconds. Once melted, drizzle the chocolate over the cooled biscotti. Allow the chocolate to harden before serving.