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!

Cranberry Almond Biscotti

^my army of biscotti waiting for consumption

Yup. I told you I liked the Cranberry Walnut Biscotti recipe(:
Here's another batch with almonds substituting the walnuts.

I used silvered almonds instead of the sliced almonds, which wasn't a very wise decision. I think I would much prefer the sliced almonds as the silvered ones taste a little stale in the biscotti. Or I think I should have tried toasting the silvered almonds beforehand. But anywhos, they are still mucho delicious (thanks to the dough itself)!

This time, I also reduced the second baking time. I baked the biscotti for only 4 minutes more after cutting them into slices. The biscotti were noticeably softer and more crumbly. I think baking them the full 8 minutes yields a more authentic and crunchy/ toasty bite, which was just perfect. (:


^I made the full biscotti recipe (2 logs) for the first time. The texture of the dough was wetter and easier to handle.

*I need to try some with pistachio! They add a nice green touch to the appearance(: And I need to get some white chocolate. White and dark chocolate drizzles. Mhmm! Ohh, or a matcha dough base? Yum!

------------SOMETHING NEW!
Yay. I was invited by Lisa to be a part of her new linky called "Sweets for a Saturday" Head over to her blog "Sweet as Sugar Cookies" and check out what delicious goods her and others have made!

ANDANDAND! Thanks Miz Helen for hosting and inviting me to her "Full Plate Thursday" linky! Check out what else is going on at "Miz Helen's Country Cottage"

Cranberry Walnut Biscotti

Favorite biscotti recipe.
(BOOKMARK NOW!)

Great to make in batches for the holidays!
(Short prep time& long shelf life!)
& also greaaaat with lots of other variations
Pistachio, almond, blueberries, chocolate chips..
and/ or CHOCOLATE DIZZLE<3



Cranberry Walnut Biscotti
recipe from allrecipes.com
- makes 1 log (about 18 cookies)

2 tablespoons light olive oil
1/4 cup and 2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg
3/4 cup and 2 tablespoons all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/4 cup dried cranberries
3/4 cup pistachio nuts

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Form log (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.
4. Bake for 35 minutes in the preheated oven, or until log is light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut log 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.



Chocolate drizzles bought it to the perfect sweetness level.



Taste: 5 stars
Texture: 5 stars


Check out my other biscotti posts:

Chocolate peanut biscotti
Lenox almond biscotti