These crisp Italian treats are so quick, easy to make. The red cranberries and green pistachio nuts make a perfect accompaniment for a very festive and pretty looking Christmas cookies. The white chocolate finishes the beauty of these tasty treats.
I remember the times I couldn’t wait for winter holidays, partly because a lot of stores carried biscotti. My husband loves them so much with tea for breakfast and I like them with my coffee.
Now, we don’t have to wait on stores to put them on shelves during winter holidays, I can whip up a batch at any time of the year I want. Plus, your mixer helper does most of the job for you really. I highly suggest doubling the recipe, because they will disappear fast! 😉
Ingredients:
3 cups (360 g) – organic all-purpose flour
1 tsp. – baking powder
½ tsp. salt
3 large – eggs
¾ cup (170 g) – organic sugar
1 tsp. (5 ml) – pure vanilla extract
½ tsp. (2.5 ml) – almond extract
¼ cup (59 ml) – freshly squeezed orange juice
Zest of one orange
1 cup (100 g) – cranberries
1 cup (100 g) – crushed pistachios
1.5 cups. – melting discs or white chocolate bar
Instructions:
1. Sift flour into a medium bowl then add salt and baking powder to flour and stir with wire whisk. Set aside until ready.
2. Crush pistachio in a food processor. Set aside until ready.
3. Preheat oven to 350 F. Into an electric mixer bowl, add egg and sugar. Beat well on high for 5 minutes. Reduce the speed to low and add vanilla almond and extract and mix for 1 minute on medium speed.
4. Then add freshly squeezed orange juice and zest from one orange and mix it well to combine about 1 minute (Note: zest off the orange first before squeezing the juice out of the orange).
5. Switch to paddle mixing attachment, add flour (dry ingredients) one cup at a time and mix/stir on low speed. Then add crushed pistachio and cranberries. Mix to combine.
6. Transfer the dough onto floured working surface, coat it with flour then roll it into a log. Place the log onto a baking sheet lined with parchment paper. Flatten the log flat to ¾ inch thick with a rolling pin. Bake in preheated oven for 30 minutes. Remove from the oven, let it cool to warm.
7. Then slice baked flattened log into 18 biscotti pieces. Place biscotti’s back onto a baking sheet lined with parchment paper. Bake them for 5 minutes at 350 F, then flip them over to the other side and bake additional 10 minutes. Cool completely before chocolate decorations.
Chocolate Dipping/Drizzling Instructions:
Melt chocolate melt according to instruction on the package. Dip each biscotti into chocolate and place it onto wax paper. Then transfer remaining chocolate into a sandwich bag cut off a small piece off one end of the bag and drizzle each biscotti cookie with chocolate. Let the chocolate set before serving (to speed up the setting process, place chocolate covered biscotti into the fridge for 5 minutes).
Enjoy with hot coffee or tea!
- 3 cups 360 g – organic all-purpose flour
- 1 tsp. – baking powder
- ½ tsp. salt
- 3 large – eggs
- ¾ cup 170 g – organic sugar
- 1 tsp. 5 ml – pure vanilla extract
- ½ tsp. 2.5 ml – almond extract
- ¼ cup 59 ml – freshly squeezed orange juice
- Zest of one orange
- 1 cup 100 g – cranberries
- 1 cup 100 g – crushed pistachios
- 1.5 cups. – melting discs or white chocolate bar
- Sift flour into a medium bowl then add salt and baking powder to flour and stir with wire whisk. Set aside until ready.
- Crush pistachio in a food processor. Set aside until ready.
- Preheat oven to 350 F. In your electric mixer bowl add egg and sugar. Beat well on high for 5 minutes. Reduce the speed to low and add vanilla almond and extract and mix for 1 minute on medium speed.
- Then add freshly squeezed orange juice and zest from one orange and mix it well to combine about 1 minute (Note: zest off the orange first before squeezing the juice out of the orange).
- Switch to paddle mixing attachment, add flour (dry ingredients) one cup at a time and mix/stir on low speed. Then add crushed pistachio and cranberries. Mix to combine.
- Transfer the dough onto floured working surface, coat it with flour then roll it into a log. Place the log onto a baking sheet lined with parchment paper. Flatten the log flat to ¾ inch thick with a rolling pin. Bake in preheated oven for 30 minutes. Remove from the oven, let it cool to warm.
- Then slice baked flattened log into 18 biscotti pieces. Place biscotti’s back onto a baking sheet lined with parchment paper. Bake them for 5 minutes at 350 F, then flip them over to the other side and bake additional 10 minutes. Cool completely before chocolate decorations.
- Chocolate Dipping/Drizzling Instructions:
- Melt chocolate melt according to instruction on the package. Dip each biscotti into chocolate and place it onto wax paper. Then transfer remaining chocolate into a sandwich bag cut off a small piece off one end of the bag and drizzle each biscotti cookie with chocolate. Let the chocolate set before serving (to speed up the setting process, place chocolate covered biscotti into the fridge for 5 minutes).
If you make this White Chocolate Cranberry Pistachio Biscotti Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
Check out this DARK CHOCOLATE CRANBERRY AND PECAN BISCOTTI as well, and more Christmas Recipes!
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
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I love biscotti of any kind. Will be making it soon. Thanks for the recipe!
Biscotti cookies are great during cold days to go along with any hot drink. Let me know how it turns out for you. ?
Are the cranberries dried, like craisins??
Yes, they are.
Tried out this recipe for my Christmas cookie boxes this year and they were a success. Super easy to make, the only thing I had altered was changing out the pistachios for almonds, due to having a difficult time finding unsalted pistachios in stores. But they still turned out perfect, thank you!!!
Almonds will work as well. Next time you make these omit the salt in the recipe and add salted pistachios and it should be about the same combination. Im glad you liked the recipe! Thank you for an amazing review! 🙂