Cranberry Pistaccio Biscotti

    1 hour 10 minutes

    These are my favourite biscotti which feature the bright flavours of orange zest, dried cranberries, white chocolate and pistachios.

    250 people made this

    Serves: 24 

    • 65g butter
    • 3/4 cup (150g) white sugar
    • 1 tablespoon orange zest
    • 1/2 teaspoon vanilla essence
    • 2 eggs
    • 1 egg white
    • 2 cups (250g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 60g white chocolate, chopped
    • 1/2 cup dried cranberries
    • 1 1/4 cups pistachio nuts

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. In a large bowl, cream together butter, sugar, orange zest and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries and pistachios. Cover and chill for 30 minutes, or until dough is no longer sticky.
    2. Preheat oven to 170 degrees C. Line a baking tray with baking paper.
    3. Turn dough out on a lightly floured surface and divide into halves. Form each half into a flattish log about 30cm long by 8cm wide. Arrange logs at least 8cm apart on baking tray.
    4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking tray until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 3cm thick slices. Arrange on baking tray.
    5. Bake for an additional 15 minutes or until golden. Transfer biscotti to wire racks and cool completely. Store in an airtight container at room temperature.

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    Reviews in English (214)


    I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original recipe. I substituted 1/4 tsp lemon extract for the orange zest, added more white chocolate chips, and about 1/2 a cup toasted almonds instead of pistachios. I top the biscotti logs before I bake them with egg white or milk, and sprinkle with granulated sugar and chopped almonds. They look and taste better than store bought.  -  26 May 2002  (Review from Allrecipes USA and Canada)


    These were wonderful. Only criticism I have was that the two three-inch logs make a small number of somewhat clunky biscotti. Next time I'll bake them in three two-inch logs instead, to yield a larger number of smaller cookies.  -  05 May 2003  (Review from Allrecipes USA and Canada)


    I apologize for my skepticism, these are amazing! My Italian grandma was the all-time world champion biscotti maker. But these are the best modern twist on Grandma's biscotti that I can imagine! They are VERY easy to make (used Kitchen Aid mixer), wonderfully flavored, excellent texture, smell divine! Used 1/2 tsp orange extract in place of the zest; had only 1/2 C pistachios, so I added slivered almonds too. These will be a PERMANENT addition to my files!  -  27 Jan 2003  (Review from Allrecipes USA and Canada)