Cranberry Pistachio Biscotti With White Chocolate


This sweet and salty biscotti is dipped in white chocolate and filled with white chocolate chips.

Cranberry Pistachio Biscotti Dipped in White Chocolate
Photo: Caitlin Bensel
Hands On Time:
30 mins
Total Time:
2 hrs 40 mins
36 cookies

Salted butter enhances the flavor of pistachios, dried cranberries, and white chocolate chips—while creating a nuanced dough that isn’t overly sweet. And unlike the biscotti of dentist’s nightmares, these cookies won’t break a tooth. They’re soft enough to take a gentle bite while holding firm for a quick dip in coffee or tea.

Need a homemade gift on the fly? Package the biscotti in a clear bag with all the chocolate-dipped tips aligned. Make sure to include a printout of the recipe, as giftees will be sure to ask. Finally, if you don't have a microwave, you can melt the chocolate on the stove. Place chopped chocolate or chips in a heatproof bowl set over a pot of simmering water. Stir constantly until melted.


  • 2 ½ cups all-purpose flour, spooned and leveled

  • 2 teaspoons baking powder

  • ¼ teaspoon kosher salt

  • ¾ cup granulated sugar

  • ½ cup (1 stick) salted butter, at room temperature

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • ½ cup roasted unsalted pistachios, chopped

  • .3333 cup dried cranberries

  • 12 ounces white chocolate chips (2 cups), divided

  • Sparkling sugar, for decorating


  1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.

  2. Whisk flour, baking powder, and salt in a medium bowl.

  3. Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until pale and creamy, about 2 minutes.

  4. Add eggs 1 at a time, beating after each addition until just combined. Beat in vanilla.

  5. Reduce speed to low; add flour mixture in 2 batches, beating after each addition until just combined. Stir in pistachios, cranberries, and ¾ cup chocolate chips until just combined.

  6. Divide dough in half on prepared baking sheet. Shape each half into a 9-inch-long log. Position logs horizontally about 3 inches apart. Pat down top of each log to slightly flatten to a 2-inch width.

  7. Bake until firm and just golden around edges, 25 to 28 minutes. Let cool on baking sheet for 15 minutes. Reduce oven temperature to 300°F.

  8. Transfer logs to a cutting board. Using a serrated knife or sharp chef’s knife, cut each log diagonally into 18 (½ inch thick) slices. Arrange slices in a single layer on same baking sheet (it will be tight).

  9. Bake, carefully flipping slices halfway through, until almost dry and crisp, 20 to 25 minutes. Transfer baking sheet to a wire rack; let cool completely, about 45 minutes. Transfer biscotti to a large plate.

  10. Set wire rack inside baking sheet. Place remaining 1 ¼ cups chocolate chips in a small microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted, about 1 minute. (Or melt on stove; see below.)

  11. Holding bowl at an angle, dip end of each biscotti at a diagonal into melted chocolate. Scrape against rim of bowl to remove any excess. Place on wire rack. Repeat with remaining biscotti and chocolate.

  12. Sprinkle dipped biscotti ends with sparkling sugar. Chill until set, about 10 minutes.

  13. Store biscotti in an airtight container at room temperature for up to 1 week, or freeze, undipped, for up to 2 months. Dip and decorate after thawing.

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