Cranberry and Pistachio Biscotti Dipped in White Chocolate

Cranberry and Pistachio Biscotti Dipped in White Chocolate

Cranberries and pistachios are a great combo that and it is the perfect combo for the holidays with the red and green colours. White chocolate is the third component of this amazing flavour combination and I often enjoy making it in chocolate chip cookie form. While I was making the chocolate and pistachio biscotti I was thinking about a cranberry and pistachio version. I figured that I already had some biscotti on my holiday cookie platter and that I did not need a second one but days later I was still thinking about it so I had to whip up a batch. Normally I would just add the white chocolate chips or chunks to the biscotti but this time I thought that I would change things up a bit and dip the biscotti into some melted white chocolate. I could barely wait for the white chocolate to cool before photographing and digging into the biscotti. The cranberries and pistachios work really well in biscotti form and I am certainly glad that I made them. I also really liked the white chocolate dip and I look forward to experimenting more with chocolate dipped biscotti. My holiday cookie tray is looking more complete every day now!

Cranberry and Pistachio Biscotti Dipped in White Chocolate

Cranberry and Pistachio Biscotti Dipped in White Chocolate

Servings: 12
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 tsp salt
  • 6 tablespoons sugar
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1/4 cup dried cranberries
  • 1/4 cup pistachios
  • 4 ounces white chocolate
  1. Mix the flour, baking powder and salt in a bowl.
  2. Slowly mix the sugar into the eggs and oil in another bowl.
  3. Slowly mix the dry and wet ingredients until they come together.
  4. Mix in the cranberries and pistachios.
  5. Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
  6. Bake in a preheated 350F/180C oven for 30 minutes.
  7. Cut it into 1/4-1/2 inch slices.
  8. Bake in the oven for 10 minutes per side at 325F/170C.
  9. Melt the white chocolate in a double boiler.
  10. Dip the biscotti into the white chocolate and set aside to cool.


Rachael said...

Oh goodness, Kevin, these look utterly divine!

Pam said...

Just look at that dripping white chocolate!

Jessica said...

Please pardon my bucket of drool. Omg wow that looks so yummy.

Rosa's Yummy Yums said...

So festive and irresistible!



Lazy_Ducky said...

Looks great! How does cranberry and pistachio compliment each other? Normally cranberry goes well with almond. Never tried to mix. But sounds as a great idea! Happy holidays!

BumbleVee said...

This could be the next one on my list... love baking biscotti...just did chocolate cherry cookies... and macadamia bars... these would look great on a platter with each of those... and dipped in white.. perfect.

♥peachkins♥ said...

I want this in my Christmas Stocking..

Jeanne said...

Nooo, stop - yo are killing me here!! These look too heavenly and feature all my favourite ingredients in one! Happy holidays :)

Joanne said...

Ironic but I had planned to make these along with your chocolate pistachio cookies so I would have a good solid vanilla and chocolate pair to give away! Great minds thing alike?

Jennifer said...

Love these!! Merry Christmas!

Ben said...

Hmmm I am loving all your cookies recipes. Happy Holidays!

Anonymous said...

lookin' fabulously good!

Food For Tots said...

Merry Christmas and Happy Holidays to you and your family!

Anonymous said...

I made these last year - adding the white chocolate is brilliant!

elly said...

They look great. I almost made these this year, too. I just love the color combo and flavor. Instead I ended up making white chocolate-cranberry-pistachio fudge.

Olga said...

LOVE biscotti: what a great combination of flavors.

Jibran Ahmed Khan said...

very nice website. i like it too good you shared very great recepies.
here are also some receipies of asian's famouse dish name BIRYANI which is spicy and famouse in every cermoney.

Make Biryani Yourself | Make Biryani

Nurse Heidi said...

I'm a newcomer to your blog. I found it surfing through other food blogs, and I am so happy I did! I made biscotti this week for the first time and loved it so much that I've already made a second batch. My husband was a skeptic the first go around, but was eagerly awaiting the second batch by the time the chocolate set up. Keep up the good work - you make my kind of food :)!

lavash said...

I used to eat something similar when I was in Italy and it was devine. I'm so glad I found this recipe on your blog. I also love the chocolate biscotti.

Anonymous said...

Wow these look great! I made them today!

However, the dough was super sticky.. Is it supposed to be that way?

And how do you get your chocolate to coat so smoothly and evenly?

Those were the two problems I ran across.

Hope to try more of your great recipes. Cheers!

Kevin said...

Anonymous: If the dough is sticky you can add a tablespoon of flour at a time until it smooths out a bit. For the chocolate, I just melted it until it was liquidy and then dipped it in. I sometimes find that chocolate chips do not melt all that smoothly so I usually use some higher quality baking chocolate like Callebaut.

Anonymous said...

How long is their shelf life I am planning to make these this year instead of my usual cookies

Kevin said...

Anonymous: Biscotti will keep for several weeks if not months. Enjoy!

Maryjane Molinari said...

Hi Kevin, I was wondering if I used Gluten Free flour, would I also have to change the liquids and eggs? Or If I used 1:1 cup gluten Free flour and kept the same amount of everything, would this recipe work?

Unknown said...

This recipe is not the best.

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