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Christmas Biscotti

Cranberry-Pistachio Christmas Biscotti

  • Author: Isabelle Boucher (Crumb)
  • Total Time: 50 mins
  • Yield: 36 1x


Bring a little holiday cheer to your cookie tin with these crisp vanilla-scented biscotti studded with red cranberries, green pistachios, white chocolate and golden candied peel.


  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped candied peel
  • 3 eggs
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp water
  • 1 egg white
  • 1 tablespoon sugar


  1. Preheat oven to 350F, and line a large baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking soda and salt. Stir until evenly combined. Add the white chocolate chips, pistachios, cranberries and candied peel, and stir to distribute evenly throughout the flour mixture.
  3. In a small bowl, beat eggs, cream and vanilla extract until frothy. Pour into the dry ingredients and combine until you have a loose, crumbly dough. Turn out onto a clean surface and, using your hands, knead lightly until you have a soft, cohesive dough.
  4. Divide dough into two halves. Shape each half into a 9" long log, and place on the prepared baking sheet, leaving 6" between the two logs. Gently flatten each log to about 1" thick.
  5. In a small bowl, whisk together water and egg white. Brush over the rolls, and top with a sprinkling of sugar.
  6. Bake the biscotti in preheated oven for 25-30 minutes, or until just barely browned. Remove from oven and set aside. Reduce oven temperature to 325F.
  7. Once biscotti are cool enough to handle, cut into 3/4" thick diagonal slices using a serrated knife (you should have around 36 slices). Arrange the slices on the baking sheet, cut side up, and return to the oven to bake for 15 minutes or until crisp and lightly toasted.
  8. Set the biscotti on a wire rack to cool completely, then pack in an airtight container. If stored in a cool dry spot, these cookies can keep for several weeks, though they'll probaby get gobbled up much faster than that.
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Cookie