Pistachio, Cranberry, White Chocolate Biscotti

Andrea decided we needed some biscotti for our tea. Instead of using plain white chocolate, she caramelized some. She found many different recipes for caramelizing white chocolate online. It made the biscotti extra good, but the cookie was a little sweeter than we liked. Next time we make this, we plan to reduce the sugar some.

Pistachio, Cranberry, White Chocolate Biscotti
Print Recipe
Servings
3 dozen
Servings
3 dozen
Pistachio, Cranberry, White Chocolate Biscotti
Print Recipe
Servings
3 dozen
Servings
3 dozen
Ingredients
Servings: dozen
Instructions
  1. Line baking sheet with silicone mat or parchment paper.
  2. In large mixing bowl, beat butter and sugar until light and fluffy.
  3. Reduce the speed to low and add vanilla and then beat in one egg at a time, until combined.
  4. Whisk flour, baking powder and cardamon together.
  5. With a spoon, combine sugar mixture and flour mixture until just combined.
  6. Knead in pistachios, cranberries, and white chocolate.
  7. Dough will be very think but will hold together.
  8. Form dough into 24 inch log or three 8 inch logs.
  9. Refrigerate for 30 minutes.
  10. Heat your oven to 350 degrees F, adjusting a rack in the middle.
  11. Bake for 25 minutes, or until the dough is slightly golden, rotating the baking sheet halfway through.
  12. Remove from oven and cool completely.
  13. Using a serrated knife, on the diagonal, cut the log into ½-inch slices.
  14. Arrange the biscotti slices flat in one layer on the baking sheet.
  15. Reduce the oven heat to 325 degrees F.
  16. Bake for another 20-35 minutes, turning the biscotti cookies over halfway through until dry through.
  17. Remove from the heat and transfer to a wire rack to cool.
  18. Cool completely.
  19. Store in a loosely covered glass jar or container.
Recipe Notes

Optional: Replace pistachios with sliced almonds.

Replace white chocolate for dark chocolate chips.

Adapted from https://www.punchfork.com/recipe/Easy-Biscotti-The-Mediterranean-Dish

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