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Cranberry Pistachio Biscotti with a White Chocolate Glaze

Cranberry Pistachio Biscotti with a White Chocolate Glaze

Michele Pesula Kuegler
Prep Time 25 mins
Cook Time 45 mins
Resting Time 40 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 28


  • 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.
Keyword biscotti
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