White Chocolate Pistachio and Cranberry Biscotti

Total Time

Prep: 25 min. Bake: 45 min. + cooling


2-1/2 dozen

Updated: Sep. 14, 2022
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
White Chocolate Pistachio and Cranberry Biscotti Recipe photo by Taste of Home
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  • 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 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 chips, cranberries and pistachios.
  2. Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned.
  3. Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
    Place slices 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.

Nutrition Facts

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