Cranberry Pistachio Biscotti with White Chocolate Drizzle
A crunchy, made from scratch, twice-baked, cranberry pistachio biscotti that’s topped with a white chocolate Drizzle. They’re lightly sweet and go great with a cup of coffee. This biscotti is perfect to share with family and friends for the holidays!
Yes, it’s been a while. And I have so much to catch you up on, but first, let me talk about this realllll quick.
Twice-baked, cranberry and pistachio speckled, white chocolate drizzled, biscotti with a hint of vanilla and lightly sweetened to dip in your morning cup of joe. Call them cookies or whatever you want, I call them delectable.
I’m sure you’ve noticed some BIG changes around here. Welcome to the brand new site design of Little Spice Jar!! Are you loving it, or what? Julie of Deluxe Designs did a fabulous job of taking bits and pieces of information and turning it into this beautiful new design for us. She’s super great!
And also HAPPY BIRTHDAY LSJ! November 26th marked the first year of posting for me and it’s a special time, dont’cha know. I’m getting all teary eyed like it’s my first born and all. *sniffles*
I’m gonna share some more exciting news with you guys! I’m bringing you 5 cookie recipes this week. Oh yes, you read that right.
I’ve been baking cookies like a MAD WOMAN. So ladies and gentlemen (are there any men that read my blog?) pour yourself a tall glass of milk, we’re making cookies all week long! It’s part of my cookie-swap week that’s happening here. For those of you not familiar with cookie-swaps, it’s the perfect way to bake all sorts of goodies, take 1, okay, maybe 5, and share the rest with friends. I’m horrible at sharing my cookies, I and won’t even deny it. It’s a good thing it’s not the law because i’d be in cookie jail for sure.
Cranberry pistachio biscotti is definitely the kind of breakfast cookie that comes right out of the oven and takes a straight plunge into a piping hot cup of coffee. I like to make my biscotti extra crunchy so that it still holds it’s shape when you’re doing all that dipping and dunking business. Did I mention that these cranberry pistachio biscotti will be a hit with cookie bandits of all ages? Ohh yeah.
So guys, i’ve been afraid of biscotti since like, forever. I was always so freaked out by the baking it once, then baking it again part. For some reason, it seemed like there was way too much potential for stuff to go wrong there. Also just the way it sounds, biscotti, so fancy. Like I need to be enjoying a piece with my pinky up in the air. And guess what? I was so wrong. Well maybe not about the fancy, pinky raising stuff but about the difficulty in making them. It’s easy breezy. for reals.
I’m using fresh cranberries because these beautiful jewels are in abundance this time of year, all pretty and sparkly as they line the produce bins. And shelled unsalted pistachios.
These biscotti cookies are a texture lover’s paradise. Between the crunch from the biscotti + pistachios, the chewiness of cranberries, and the smooth creaminess of white chocolate. I could eat these lightly sweet cookies for the rest of my life and be perfectly content. Honestly. I shared these with my mom, whom might I add doesn’t care for cranberries, and even she was shocked at how irresistible these crunchy little guys are.
The base for these cranberry pistachio biscotti cookies is quite simple. Nothing fancy, just simple cookie making ingredients like flour, butter, sugar, and eggs.
A few helpful notes:
(1.) Make sure you’re using fresh baking powder and that it’s not expired. I think as a general rule of thumb, it’s good to replace your baking powder/soda at least once every 3 months because I find they lose their strength soon after that.
(2.) I used a baking white chocolate bar for my chocolate drizzle. I don’t suggest using melted chocolate chips. For some reason, the chips never melt down into a nice ribbon of chocolate. They always end up having an unwanted texture to them.
(3.) Careful when measuring your flour. This is SO important! I use a 1/4 cup measuring cup to fill up my 1 cup measuring cup, and use a knife to level it off. Dunking a 1 cup measuring cup into the flour directly can have you using up to 50% more flour. Yikes!
(4.) Pulsing the fresh cranberries with 2 tablespoons of sugar and 1 tablespoon of flour helps to break them down and soak up all that cranberry goodness, don’t skip this step!
These cranberry pistachio biscotti with white chocolate drizzle will last in an air-tight container for up to 1 week. Although, I can’t guarantee they’ll still be around till then! Make a double batch so you can share with friends. Because you’re not going to want to give your batch away.
Cranberry Pistachio Biscotti with White Chocolate Drizzle
A crunchy, made from scratch, twice-baked, cranberry pistachio biscotti that's topped with a white chocolate Drizzle. They're lightly sweet and go great with a cup of coffee. This biscotti is perfect to share with family and friends for the holidays!
- 1/2 cup (1 stick) salted butter, softened to room temperature
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour + 1 tablespoon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup shelled pistachios
- 1 1/4 cup fresh cranberries
White Chocolate Drizzle:
- 3 ounces white chocolate, such as Ghirardelli
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour in a food processor. Place in a small bowl, set aside. Chop or pulse the nuts in the food processor, set aside.
- Cream the butter and 1 cup sugar together in an electric mixer fitted with the paddle attachment. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla extract and let incorporate completely. Add the flour, baking powder, and baking soda until thoroughly combined, about 1 minute. Add the processed cranberries and pistachios into the dough, and use the stir setting to mix until just combined.
- Flour your hands and the outside of the dough. Transfer to the prepared baking sheet and shape into a long, skinny, flat loaf - you want it to be about 14 inches long by 3 inches. Bake for 35 minutes. Remove from oven and let cool. Cut the loaf into thin slices with a serrated knife, about 3/4 inch thick.Place the slices face down on baking sheet and bake for another 15 minutes, flipping the slices over half way in between. They're done when they start getting brown and crispy. They can be baked for up to an additional 5 minutes for extra crunchy biscotti, but keep a very close eye on them. Set aside and let cool.
- In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from. Serve with coffee, warm milk, or tea.
- I baked my biscotti for a total of 20 minutes because I wanted them extra crunchy. Make sure to keep an eye on them so that they do not burn.
- If you're not a fan of white chocolate, use dark chocolate or semi-sweet for a different type of flavor. Also, add chocolate chunks right into the dough for a more chocolatey flavor. The pistachios can also be switched out for your favorite kind of nuts.