White Chocolate Pistachio and Cranberry Biscotti Recipe

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White Chocolate Pistachio and Cranberry Biscotti Recipe
White Chocolate Pistachio and Cranberry Biscotti Recipe photo by Taste of Home
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White Chocolate Pistachio and Cranberry Biscotti Recipe

Read Reviews
5 2 2
Publisher Photo
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. This biscotti keeps and freezes well.—Susan Nelson, Newbury Park, California
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white baking chips
  • 3/4 cup dried cranberries
  • 3/4 cup pistachios

Directions

Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in the chips, cranberries and pistachios.
Divide dough in half. On a parchment paper-lined baking sheet, shape each half into a 10x1-1/2-in. rectangle with lightly floured hands. Bake 30-35 minutes or until lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on baking sheets.
Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as White Chocolate Cranberry Biscotti in Easy Italian Cookbook 2013 2013, p128

Nutritional Facts

1 cookie: 134 calories, 7g fat (1g saturated fat), 15mg cholesterol, 81mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white baking chips
  • 3/4 cup dried cranberries
  • 3/4 cup pistachios
  1. Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in the chips, cranberries and pistachios.
  2. Divide dough in half. On a parchment paper-lined baking sheet, shape each half into a 10x1-1/2-in. rectangle with lightly floured hands. Bake 30-35 minutes or until lightly browned.
  3. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on baking sheets.
  4. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as White Chocolate Cranberry Biscotti in Easy Italian Cookbook 2013 2013, p128

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Reviews forWhite Chocolate Pistachio and Cranberry Biscotti

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kcmathena User ID: 7777603 239991
Reviewed Dec. 22, 2015

"Perfect for a dessert snack or if you like a sweet treat with your morning coffee."

MY REVIEW
lovetryingnewrecipes User ID: 8264608 220830
Reviewed Feb. 18, 2015

"These are a winner. Great taste with wonderful ingredients."

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