As I freeze my bum off in Chicago over the Christmas holiday, I find myself consistently cupping a big mug of tea in my little hands trying to warm myself up. And nothing goes with a big mug of coffee, tea, or hot chocolate like a good, old-fashioned biscotti. Crunchy, dunkable, and filled with yummy goodies, it’s hard to say no to a biscotti at tea time.
I worked on this double baked cookie recipe specifically for my parents as a Christmas gift. It’s incredibly tasty and is perfect to serve during the holidays with the red from the cranberries and the green from the pistachios! Most people assume that biscotti is a difficult thing to make, but it’s really just the same as cookies with an extra long bake time.
With a little time off and a little hope to warm up the house, turn on that oven and try this recipe out! My family gobbled the first batch up in a flash, and I’m planning on making more this week! If you make some to serve at your holiday gatherings, tag me in your picture on Instagram @bunnybaubles!
White Chocolate Dipped Cranberry and Pistachio Biscotti
Ingredients:
1/4 cup Olive Oil
3/4 cup Sugar
2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
2 Eggs
1 3/4 cup Flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 cup Dried Cranberries
1 cup Pistachios (shelled)
10 oz. Vanilla Almond Bark or White Chocolate Chips
1. Preheat the oven to 300 deg F. Mix together the oil, sugar, vanilla and almond extracts, and eggs. Then slowly add the flour, salt, and baking powder. The dough should be very sticky.
2. Use your hands to incorporate the shelled pistachios and dried cranberries. NOTE: Shelling a whole cup of pistachios was not as fun as anticipated… I would highly recommend buying the pre-shelled ones or asking friends for help so your fingers aren’t numb by the end of the process!
3. Line a cookie sheet with tin foil and spray with cooking spray. Form a log about 12 inches long by 3 inches wide on the cookie sheet. Bake for 40 minutes, or until the biscotti is slightly brown on top.
4. Remove the biscotti log from the oven and reduce the temperature to 275 deg F. Let cool for 15 minutes. Slice the biscotti on a diagonal with a serrated knife very carefully to not allow the pieces to crumble. I cut mine to about 1/2″ pieces. Turn the biscotti cut side up and line them up on the tray. Bake for 30 minutes, flipping the biscotti half way through baking time, or until the biscotti has completely dried out and feels hard to the touch. NOTE: The baking time will vary depending on how thinly you slice your biscotti.
5. Remove tray from the oven and let biscotti cool completely. Heat up your white chocolate in the microwave at 30 second intervals, stirring between each cook time, until all of the chocolate has melted. Dip one half of each biscotti into the chocolate and let cool back on the tray.
Store biscotti in a metal tin or a plastic bag on the counter for up to 2 weeks, or freeze the biscotti and keep for up to 2 months!
White Chocolate Dipped Cranberry and Pistachio Biscotti
Ingredients:
1/4 cup Olive Oil
3/4 cup Sugar
2 tsp. Vanilla Extract
1/2 tsp. Almond Extract
2 Eggs
1 3/4 cup Flour
1/2 tsp. Salt
1 tsp. Baking Powder
1/2 cup Dried Cranberries
1 cup Pistachios (shelled)
10 oz. Vanilla Almond Bark or White Chocolate Chips
1. Preheat the oven to 300 deg F. Mix together the oil, sugar, vanilla and almond extracts, and eggs. Then slowly add the flour, salt, and baking powder. The dough should be very sticky.
2. Use your hands to incorporate the shelled pistachios and dried cranberries. NOTE: Shelling a whole cup of pistachios was not as fun as anticipated… I would highly recommend buying the pre-shelled ones or asking friends for help so your fingers aren’t numb by the end of the process!
3. Line a cookie sheet with tin foil and spray with cooking spray. Form a log about 12 inches long by 3 inches wide on the cookie sheet. Bake for 40 minutes, or until the biscotti is slightly brown on top.
4. Remove the biscotti log from the oven and reduce the temperature to 275 deg F. Let cool for 15 minutes. Slice the biscotti on a diagonal with a serrated knife very carefully to not allow the pieces to crumble. I cut mine to about 1/2″ pieces. Turn the biscotti cut side up and line them up on the tray. Bake for 30 minutes, flipping the biscotti half way through baking time, or until the biscotti has completely dried out and feels hard to the touch. NOTE: The baking time will vary depending on how thinly you slice your biscotti.
5. Remove tray from the oven and let biscotti cool completely. Heat up your white chocolate in the microwave at 30 second intervals, stirring between each cook time, until all of the chocolate has melted. Dip one half of each biscotti into the chocolate and let cool back on the tray.
Store biscotti in a metal tin or a plastic bag on the counter for up to 2 weeks, or freeze the biscotti and keep for up to 2 months!
Recipe by Bunny Baubles Blog
Sew Bake Decorate 
Really delicious and decadent!
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