This was the second type of biscotti I ever made, and I made them sometime between November and December in the late 90s or early 00s. While I don’t remember the year, I do remember the season because the cranberries give it a holiday look and taste, at least in my opinion. I’m pretty sure I brought them to a holiday gathering or served them at my home at some point over the holidays. Of course, I didn’t create Think Tasty until 2007, so this recipe didn’t make it here until a future date.
From the wayback time machine
To learn more about this recipe, originally published in August 2009, keep reading.
We attended a friend’s 40th birthday/housewarming cookout this past Saturday. As the hosts were providing the main part of the meal (a pig roast plus hot dogs and hamburgers), guests were asked to bring a dessert or side dish. With a family of six, we decided we should bring one of each.
My husband chose to make a pasta salad with an Italian flair. It had quite an assortment of ingredients, including homemade sausage, roasted red peppers, kalamata olives, and caramelized onions. It produced a salad that was appealing to both the eyes and mouth.
Why bring biscotti to a gathering?
Being the main baker in the house, I wanted to make a dessert. As it was a cookout, I was certain that there would be many trays of chocolate chip cookies and brownies. Not that there’s anything wrong with bringing either (I’ve done that many times), I just wanted to bring something unique. Biscotti seemed like the perfect solution. I couldn’t imagine anyone else would arrive with a tray of these cookies.
My logic was correct. I brought two types of biscotti (this one and Chocolate and Almond), and they were the only biscotti to grace the dessert table. I also was pleased to note that the biscotti were devoured quite quickly.
What more could a girl want? Great weather for the cookout, a dessert that is well received, and a fabulous time with family and friends. That seems about perfect to me.
A final note on this biscotti
If you do bring these cranberry pistachio biscotti with a white chocolate glaze to a cookout, do not put them in direct sunlight or anywhere it’s really warm. The glaze will begin to melt and make for messy biscotti. Keep these biscotti indoors if possible or at least in the shade.
Cranberry Pistachio Biscotti with a White Chocolate Glaze
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 eggs
- 2 cups flour
- 1-1/2 teaspoon baking powder
- 3/4 cup pistachios chopped
- 3/4 cup dried cranberries
- 1/2 cup white chocolate chips melted
Preheat oven to 350°F.
Line cookie sheet with parchment paper.
Using a stand mixer, combine sugar, butter, lemon zest, and salt.
Add the eggs one at a time, beating to incorporate.
Add flour and baking powder, and mix well.
Add pistachios and cranberries, and stir until combined.
Divide dough in half.
Working on a floured surface and using lightly floured hands, form each half into a loaf, approximately 10″x3″.
Place on prepared cookie sheet, and bake for 30 minutes, or until lightly golden brown.
Leaving oven on, remove cookie sheet from oven, and allow biscotti to cool for 15 minutes.
Using a butcher knife, cut the loaves into diagonal slices about 1/2″ thick.
Return slices to cookie sheet, cut side down.
Bake for 8 or 9 minutes, flip slices, and bake for another 8 or 9 minutes.
Place on baking rack to cool.
When cool, place white chocolate chips in a microwave-safe container.
Heat in microwave in 30 second increments, stirring after each, until fully melted.
Frost one cut side of each biscotti with melted white chocolate chips.
Place glazed biscotti in refrigerator to set the chocolate.