Holiday Biscotti

Recipe courtesy Giada De Laurentiis

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
55 min
Level:
Intermediate
Yield:
2 Dozen

Times:

Prep: 25 min
Inactive Prep: 1 hr 10 min
Cook: 55 min
Total:: 2 hr 30 min

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Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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Comments & Reviews

recipe Holiday Biscotti
C Milwaukee, WI 10-11-2009
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Holiday Biscotti
Rated: 5 stars out of 5

I just love this recipe. The biscotti came out beautifully but I had a little trouble keeping the white chocolate fluid... enough to dip the biscotti into without some of them breaking or getting too thick of a layer of chocolate. Any hints?Read more
recipe Holiday Biscotti
Roy Bath, NC 07-29-2009
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Great recipe
Rated: 5 stars out of 5

great and easy recipe to use :) i've even experimented with it a bit rather than using white chocolate increasing the amount... of zest used and switching to the zest from a Blood orange and after using quite a bit of the zest squeezing the juice of it to add to the biscotti and using orange flavored cranberries as well as almonds. everyone i've given it to has enjoyed it, although it does have a very strong orange flavor.Read more
recipe Holiday Biscotti
Dave Mychael Nokomis, FL 12-23-2008
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Authentic and not difficult
Rated: 5 stars out of 5

I have TRIED other recipies for biscotti, but they were always lacking something. This one came out just right. I like it... better with dried cherries in place of the cranberry and I don't even bother to dip them in chocolate at allRead more
recipe Holiday Biscotti
julie melbourne, FL 12-07-2008
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I really wanted to like this recipe!!
Rated: 3 stars out of 5

After reading so many great reviews I expected so much more. Only about 10 cookies actually came out whole and as I am... giving them as gifts, I wanted them to look nice. I followed the recipe exactly and even took advice from other reviews as to how to slice, but they still crumbled and broke. I'll give it another try though, and keep the first batch for myself...not a bad thing!Read more
recipe Holiday Biscotti
Anonymous 12-03-2007
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Holiday biscotti
Rated: 5 stars out of 5

This takes a bit of time, but is so worth the wait! My friends are disappointed if I don't bring it!
recipe Holiday Biscotti
Anonymous 08-27-2007
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I make these on ANY holiday, not just in the winter!
Rated: 5 stars out of 5

These biscotti are DELICIOUS. What I do a little differently is add the chocolate chips to the biscotti mixture. I also add... toasted almonds instead of pistachios, which can be seasonal. They're the best. Thank you, Giada!Read more