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White Chocolate Pistachio and Cranberry Biscotti

 White Chocolate Pistachio and Cranberry Biscotti
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
30 ServingsPrep: 25 min. Bake: 35 min.


  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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

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White Chocolate Pistachio and Cranberry Biscotti (continued)

Directions (continued)

  • racks to cool completely. Store in an airtight container. Yield:
  • 2-1/2 dozen.