White Chocolate Drizzled Cranberry Pistachio Biscotti

It is time to break out the cranberry pistachio biscotti.  These always remind me of the holiday season, though I admit to making these sometimes in the middle of the summer just because I crave them and can’t wait six months.  Biscotti are great because they satisfy any slight “crunchy things craving” you may have (credit goes to my friend Jess for this phrase).  Even if you chew with your mouth closed, the chomping is so noisy that everyone in the room will stop to stare at you, simultaneously thinking “Excuse you, your chomping is WAY too loud” and “Give me one, I want to do that too.”

White Chocolate Drizzled Cranberry Pistachio Biscotti


  • 10 oz all purpose flour (2 cups)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup sugar
  • 2 extra large eggs
  • 3/4 cup unsalted butter, melted (brown it if you want extra flavor)
  • zest of 2 oranges
  • 3/4 cup dried cranberries
  • 3/4 cup unsalted whole pistachios
  • 2 oz white chocolate, melted


  1. Preheat oven to 350F. Line a sheet pan with parchment paper.
  2. Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you’re doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
  3. Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
  4. Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don’t break (and if your dough tears, let them cool for 5 more minutes).
  5. Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!

This recipe is a variation of my Holiday Spiced Orange Cranberry Biscotti

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