Pistachio, Chocolate, and Cranberry Biscotti, the perfect gift for a coffee lover, or yours to enjoy! The biscotti’s crunchy texture is perfect for dipping into your coffee or tea. So bake a batch of these tasty Italian cookies, then sneak away for a well-deserved coffee break!
The Perfect Pistachio Biscotti
Guess what, you don’t have to be Italian to enjoy these delicious cookies. That’s right, I have been making these cookies for a few years now.
I found a recipe online, but I played with it like I always do. I guess no one ever told me not to play with food. Over time, I’ve made lots of changes, but I’m finally pleased with the results of all my experimentation.
Biscotti Recipe
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 3 eggs
- 2 T. coconut oil
- 2 tsp. vanilla extract
- 1 cup sugar
- 1/2 cup shelled pistachios
- 1/2 cup dried cherries or cranberries
- 1/2 cup white chocolate
Recipe Directions
Preheat the oven to 350 degrees F
Mix flour, salt, and baking powder in a bowl and set aside. Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended.
Add the sugar and mix until completely incorporated. Add the flour mixture and once blended, fold in the pistachios, berries, and chocolate chips.
Place parchment paper on a baking sheet.
With wet hands, divide the dough equally and form into two logs, approximately 12 inches long and 3 inches wide. Leave a 3″ space in-between the two logs.
If needed, re-wet your hands and smooth the logs as best you can.
Bake in a preheated oven for 30 minutes. Remove from the oven and cool for 30 minutes. While the logs are cooling, reduce oven temperature to 325°F.
Gently transfer one log at a time to a cutting board.
Using a bread knife, slice each log crosswise into 12 equal portions. Replace the used parchment paper with a fresh one.
Cool completely before eating.
Evenly space the biscotti and bake for another 20 minutes.
Cook’s Tips
- The biscotti will harden as they cool.
- Store in a tin container and they will last forever! Okay, not really forever, but you won’t have to worry about tossing them out before they’re gone.
- Pecans or walnuts would be a great addition if you don’t have pistachios on hand.
- You can also try other dried fruit, like figs, or mango.
- If you like, you can drizzle the biscotti with either melted white chocolate or a simple glaze.
- I sometimes drizzle them with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice. However, they are perfect without it too.
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You may also enjoy the following recipes: Best Biscotti Recipe, Authentic Italia Pizzelle, Assyrian Holiday Cookies (Kileche), and Toffee Pecan Bars.
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White Chocolate, Dried Cherry and Pistachio Biscotti
Ingredients
- 3 cups all purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 3 eggs
- 2 T. coconut oil
- 2 tsp. vanilla extract
- 1 cup sugar
- 1/2 cup shelled pistachios
- 1/2 cup dried cherries or cranberries
- 1/2 cup white chocolate
Instructions
- Preheat the oven to 350 degrees F
- Mix the first three ingredients in a bowl and set aside.
- Add the sugar and mix until completely incorporated. Add the flour mixture and once blended, fold in the pistachios, berries, and chocolate chips.
- Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended.
- Place parchment paper on a baking sheet. With wet hands, divide the dough equally and form into two logs, approximately 12 inches long and 3 inches wide.
- Leave a 3" space in-between the two logs. If needed, re-wet your hands and smooth the logs as best you can.
- Bake in a preheated oven for 30 minutes. Remove from the oven and cool for 30 minutes. While the logs are cooling, reduce oven temperature to 325°F.
- Gently transfer one log at a time to a cutting board. Using a bread knife, slice each log crosswise into 12 equal portions.
- Replace the used parchment paper with a fresh one. Evenly space the biscotti and bake for another 20 minutes. Cool completely before eating.
Notes
Cook’s Tips
- The biscotti will harden as they cool.
- Store in a tin container and they will last forever! Okay, not really forever, but you won’t have to worry about tossing them out before they’re gone.
- Pecans or walnuts would be a great addition if you don’t have pistachios on hand.
- You can also try other dried fruit, like figs, or mango.
- If you like, you can drizzle the biscotti with either melted white chocolate or a simple glaze.
- I sometimes drizzle them with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice. However, they are perfect without it too.
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