Go Back
–+ servings
White Chocolate Dipped Cranberry Pistachio Biscotti with Red and Green Sugar Sprinkles

Giada's Holiday Biscotti

Because regular cookies are just too mainstream, these twice-baked Italian treats bring festive crunch and holiday sparkle straight to your cookie jar. Packed with buttery dough, tart dried cranberries, crunchy pistachios, and dipped in luscious white chocolate, they are bound to impress even your pickiest holiday guests.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Dessert
Servings 24 biscotti

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 stick unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 lemon for zest
  • 2 large eggs
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup dried cranberries
  • 1 cup pistachios chopped
  • 12 ounces white chocolate melted
  • Red sanding sugar
  • Green sanding sugar

Instructions

  • Cream Butter and Sugar: Beat one stick of room temperature unsalted butter, one cup of granulated sugar, and fresh lemon zest together in a stand mixer fitted with a paddle attachment until light and fluffy.
    1 stick unsalted butter, 1 cup granulated sugar, 1 lemon for zest
  • Add Eggs and Salt: Mix in two large eggs one at a time, allowing each to fully blend before adding the next, followed by a pinch of salt to balance the sweetness.
    2 large eggs, Pinch of salt
  • Incorporate Dry Ingredients: Sift or whisk together two cups of all-purpose flour and one and a half teaspoons of baking powder, then gradually add them to the butter mixture on low speed until just combined into a smooth dough.
    2 cups all-purpose flour, 1 ½ teaspoons baking powder
  • Fold in Fruits and Nuts: Gently fold in one cup of dried cranberries and one cup of chopped pistachios using a rubber spatula so they retain their natural shape throughout the dough.
    1 cup dried cranberries, 1 cup pistachios
    A Red Spatula Folding Dried Cranberries and Pistachios into Biscotti Dough in a Mixing Bowl
  • Shape and Bake Log: Form the dough into a long log shape on a baking sheet lined with a silicone baking mat or parchment paper and bake at 350 degrees Fahrenheit for 40 minutes.
    Unbaked Biscotti Dough Log Studded with Cranberries and Pistachios on a Baking Sheet
  • Slice and Second Bake: Remove the baked log from the oven, let it cool slightly, and slice it diagonally into half-inch to three-quarter-inch thick pieces, then return them to the oven to bake for another 15 minutes until crisp.
    Sliced Cranberry and Pistachio Biscotti Arranged on a Baking Sheet for Second Baking
  • Dip and Decorate: Dip one half of each cooled biscotti into melted white chocolate, place them on a wire rack, and immediately sprinkle them with red and green sanding sugar for a festive holiday sparkle.
    12 ounces white chocolate, Red sanding sugar, Green sanding sugar