Holiday Biscotti

Total Time:
1 hr 20 min
Prep:
25 min
Cook:
55 min

Yield:
2 dozen cookies
Level:
Intermediate

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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    Of all the cookies I make, I think my Italian husband likes these the best. I just follow the directions and they turn out great every time.
    Turned out perfect for me! Some adaptations: used hazelnuts and almonds as my nuts. I also added orange zest and a splash of almond extract and vanilla extract. I added dried cherries to half the mix. I made two 'logs' and they turned out beautiful. Only thing I will do differently next time is maybe do three logs so they turn out smaller...didn't expect them to spread and puff-up as much as they did.
    This was a bust for me. After watching other bakers' videos, I realized the dough should be flattened. I followed recipe to a T but the bottom was almost burnt after 35 minutes. I found flavor lacking. lemon zest is not enough flavor, this cookie needs some sort of extract. Made 2 batches and same result. Big waste of money and time for me. I now see that other recipes have 1/2 the fat.
    These biscotti are wonderful. I followed the directions as written but with a few minor adjustments. I formed the dough into a flat 13" x 6" shape. It took 25 minutes to become lightly golden. During the second baking, I turned them over halfway through. Instead of dipping them into chocolate, I drizzled white and dark melted chocolate over the tops. So good!!
    Best Biscotti recipe ever! The white chocolate adds the finishing touch. I put a few almond slices on top of the chocolate instead of sprinkles. Substituted almonds for the pistachio.
    Delicious recipe! The base dough is perfect. I made a few varieties - dried cherry/pecan with the lemon zest, dark chocolate/walnut with vanilla, and almond with a little ground aniseed. I formed each batch into two long thin logs, baked for about 30 minutes, then let cool for 30 minutes. Sliced the logs, then baked @ 325 for 7 minutes, turned the cookies over and baked another 7 minutes. They were perfectly done! Thank you Giada! Happy Holidays!
    The taste is very good but after reading the reviews I became worried and took the log out of the oven after 30 minutes. Thirty minutes was definitely NOT enough time. That being said, the bottom of my log was getting brown too quick and was almost ready to burn so I think I need a heavier cookie sheet. I also did not have parchment paper so that might have caused a problem with the bottom cooking too quickly. This recipe can definitely yield 24 biscotti but only if the log is cooked long enough. If you take it out too early it will crumble.
    I have made this GREAT recipe many times. It is so tasty. I did add 1/2 cup cornmeal and !/4 cup more of the flour. The white chocolate is such a taste treat!
    These are pretty expensive to buy, and this recipe makes a great biscotti!
    I've made this recipe several times and it's always a hit. Learning from the NY Times recipe for their version of the best chocolate chip cookie, I wrap the biscotti dough in plastic and let it sit in the refrigerator for 1-2 days before baking. It produces a deeper/richer flavor and absolutely worth the wait! For my personal taste, I also use just 3/4 cup of butter and it still turns out wonderfully.
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    This recipe is featured in:

    12 Days of Cookies