Cranberry Pistachio White Chocolate Biscotti

As mentioned in last Matcha Biscotti post, many more biscotti bakes are coming your way. This second recipe is filled with Christmas vibes- featuring RED dried cranberries, GREEN pistachios, and WHITE chocolate chips. The almond extract totally brought these to another level.

Rated 4.8/5 with 1094 reviews, this recipe from allrecipes.com lives up to expectations.

Cranberry Pistachio White Chocolate Biscotti
recipe adapted from All Recipes
makes about 22 pieces

1/4 cup (52g) canola oil *original calls for olive oil
~ 3/8 cup (78g) sugar *reduced from 150g
1/2 tsp vanilla extract *reduced from 2 tsp
1/2 tsp almond extract
2 eggs
1 3/4 cup (219g) AP flour
1/4 tsp salt
1 tsp baking powder
3/8 cup (54g) dried cranberries *reduced from 1/2 cup
1/2 cup (68g) shelled pistachios *reduced from 1 1/2 cup
1/4 cup (42g) white chocolate chips *not called for

1. Preheat oven to 300 degrees F (150 degrees C).
2. In large bowl, mix together oil and sugar until well blended.
3. Mix in vanilla and almond extracts, then beat in eggs.
4. Combine flour, salt, and baking powder; gradually stir into egg mixture.
5. Mix in cranberries, nuts and chocolate chips by hand.
6. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
7. Bake for 35 minutes in preheated oven, or until logs are light brown.
8. Remove from oven, and set aside to cool for 10 minutes.
9. Reduce oven heat to 275 degrees F (135 degrees C).
10. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

The dough was on the sticky side, so I just popped them straight onto my silpat and formed the log with wet hands. There were some crumbling when sliced but mostly due to the bigger pieces of mix in's. After second bake, the biscottis were firmer but still light and delicate. The texture of these is less dry and more melt-in-your-mouth which my family and I really love.

Feel free to add any mix-in's to your liking, but don't skip out on the almond extract!

My mom gave her thumbs up approval, and my dad's comment was "make more better." I am actually quadrupling the batch later this week to gift them out for the holidays!

Taste: 5 stars out of 5
Great almond aroma and nutty flavor. Love the tarty sweetness of the cranberries!
Texture: 5 stars out of 5
Delicate, light and crisp!

Matcha White Chocolate Almond Biscotti

Matcha White Chocolate Almond Biscotti
recipe adapted from A Cozy Kitchen

makes about 16 pieces

1 3/4 cup (219 g) all-purpose flour
1/4 cup (55 g) granulated sugar
1/2 tsp baking powder
1 1/4 Tbsp matcha powder
1/8 tsp Kosher salt
2 large eggs
2 Tbsp unsalted butter, melted and cooled
1/2 tsp vanilla extract
1/4 cup almonds, chopped
1/4 cup white chocolate chips 

 

1. Preheat oven to 350°F. Line baking sheet with parchment and set aside.

2. In medium bowl, whisk together flour, sugar, baking powder, matcha, and salt.
3. In another medium bowl, beat eggs, melted butter, and vanilla. 

4. Add flour mixture, in a few batches, stirring after each batch until the dough comes together. Dough should be moist. 

5. Stir in almonds and white chocolate chips.
6. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
7. With floured hands, roll dough into a log approximately 12 inches long, flattening the top slightly.
8. Transfer log to baking sheet. Bake until lightly browned and firm to the touch, about 22 to 25 minutes. 

9. Remove log from oven and let stand until cool enough to handle.
10. Reduce oven temperature to 275°F. Transfer cooled logs to a cutting board and slice them on the diagonal into 1/2-inch thick slices using a serrated knife. 

11. Lay cookies cut side down on the baking sheet. Bake again until the biscotti are lightly toasted, about 15 to 20 minutes. 

12. Using tongs, turn cookies over and bake until slightly dry, about 15 to 20 more minutes. 

13. Cool.

Who doesn't love a crisp cookie to go with their favorite holiday drinks? Make biscotti this season and enjoy it during your afternoon tea/coffee time or gift them away as the cutest pressies. My first of many biscotti bakes this time of the year features matcha, almonds, and white chocolate chips. I love matcha and absolutely love how the matcha shines through and pairs perfectly with the sweet white chocolate.

Taste: 5 stars out of 5
Love the mild sweetness and the subtle bitter note of matcha.
Texture: 5 stars out of 5
Light and crisp!