This Spring Biscotti (Cranberry, Pistachio, White Chocolate) recipe is perfect for celebrating spring with cranberry, pistachio and white chocolate!
The Pacific Northwest weather has been toying with us a bit this spring. Gorgeous sunny skies mixed with a cold wind. =Not fair. 🙂
Yet, I can’t help but get excited at the thought of better weather!
To stave off the chill, I brought spring inside with some fun, colorful and tasty Spring Biscotti (Cranberry, Pistachio, White Chocolate)! Perfect for dipping into tea, hot chocolate or coffee!
What I loved about this biscotti was that the dough made up into beautiful loaves that didn’t crack when baked. It was easy to put together and baked up perfectly!
Loaded with pistachios, cranberries and white chocolate chips, all mixed up with a hint of orange zest (which smells absolutely amazing!) – makes me think you will really love this breakfast treat.
I use a Cuisinart Mini-Prep Plus to chop the pistachios. Although this works great, it does tend to get some of the pistachios too fine. So, what I do is – once the pistachios are chopped, I pour them into a fine mesh colander and sift out the fine powder.
- ¼ cup butter
- ¾ cup white sugar
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup white chocolate chips
- ½ cup dried cranberries
- 1 cup pistachio nuts, chopped
- In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
- Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
- Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
Recipe adapted from All Recipes @ Spring Biscotti.