2021-02SFC  Edible Austin Leaderboard

Pistachio-Cranberry White-Chocolate Biscotti


Adapted from Bon Appetit by Eve Chenu


Pistachio-Cranberry White-Chocolate Biscotti


For 3 Dozen(s)


  • 3 cups All-Purpose Flour
  • 2 tablespoons Baking Powder
  • 1/2 teaspoons Salt
  • 1 cups Sugar
  • 3 Large Eggs
  • 2 tablespoons Canola Oil
  • 2 1/2 teaspoons Almond Extract
  • cups Shelled, Raw, Unsalted Natural Pistachios
  • 1 cups Dried Cranberries
  • 1/2 cups Chopped High-Quality White Chocolate

Pistachio-Cranberry White-Chocolate Biscotti Directions

  1. Preheat the oven to 350°.
  2. Line a large baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder and salt to blend.
  4. In a large bowl using a hand mixer, beat together the sugar, eggs, oil and almond extract until well blended.
  5. Add the flour mixture to the egg mixture and beat until smooth.
  6. Stir in the pistachios, dried cranberries and white chocolate.
  7. Drop the dough by heaping tablespoonfuls onto the baking sheet to make 2 12-inch-long strips spaced three inches apart.
  8. Using wet fingertips, shape each strip into three-inch-wide logs, pressing evenly (logs may look slightly lumpy).
  9. Bake the logs until lightly browned and almost firm to the touch—about 30 minutes.
  10. Cool the logs on the baking sheet for 30 minutes.
  11. Reduce oven temperature to 325°.
  12. Carefully transfer the logs to a cutting board.
  13. Cut each log crossways into generous ½-inch-thick slices.
  14. Line the same baking sheet with parchment paper.
  15. Stand the biscotti upright on the baking sheet about ¼ inch apart in three rows and bake until pale golden—about 20 minutes. (Biscotti may be soft but will firm as they cool.)
  16. Cool completely on the baking 

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