Cranberry Pistachio Biscotti

I had always had biscotti’s from Starbucks and for some reasons I thought they were hard to make. The twice baking scared me I think. But when Akshita and I made the Raspberry Lemon Thumbprint Cookies we also tried these Biscotti. Easy to make, taste delicious…just that you need to bake them twice. But no big deal if you like baking and eating =)

This recipe is from Giada De Laurentis at Food Network…it is called the Holiday Biscotti. It has Cranberry and Pistachios in it (get it… red and green ;D and then she decorated them with melted White chocolate and red and green sprinkles. So the first time we made them, we went the whole nine yards…. with the decor and all. After that….just kept them simple. Don’t get me wrong I LOVE WHITE CHOCOALTE….but don’t need the extra calories 😉 Again, I have made these biscotti’s as many times as the cookies. Trust me when I say they taste awesome!!

by Giada De Laurentis


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Red and green sugar crystals, for garnish


1. Preheat the oven to 350 degrees F.

2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. 

3. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. 

4. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. (Sometimes I have to add extra flour since the dough is a little loose and too sticky… I add tablespoon of flour at a time-this time I had to add 3 Tbsp)

5. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. 

6. Bake until light golden, about 40 minutes. Cool for 30 minutes.

7. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.

8. Bake the biscotti until they are pale golden, about 15 minutes. 

9. Transfer the biscotti to a rack and cool completely.

10. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. (Absolutely optional–although if you are trying these around holiday time, you might want to go that extra mile 😀)

 Only mine went a little extra brown this time-thanks to multitasking 😉 No worries… I know my sis who is receiving these will love them either ways =)

NOTE: The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. 


Cheers =)


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