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Holiday Biscotti


2 Cups All-purpose Flour

1-1/2 Teaspoons Baking Power

¾ Cup Sugar

½ Cup Unsalted Butter, at room temperature

1 Teaspoon Grated Lemon Zest

¼ Teaspoon Salt

2 Large Eggs

¾ Cup Pistachios, coarsely chopped

2/3 Cup Dried Cranberries

12 Ounces White Chocolate, Chopped

Red and Green Sugar Crystals


Preheat the oven to 350 degrees.

Line a heavy large baking sheet with parchment paper.

Whisk the flour and baking powder in a medium bowl to lend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend completely. Beat in the eggs one 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 lightly golden, about 40 minutes. Cool for 30 minutes.

Place the log on a cutting board. Using a sharp serrated knife, put the log on a diagonal into ½ to ¾-inch 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 them completely

Melt the white chocolate in a bowl set over a saucepan of simmering water until melted. Drizzle the chocolate over the cooled biscotti and top the chocolate with the red and green sugar crystals.

Download recipe here

The Palm Springs Baker - Holiday Biscotti
Download DOCX • 14KB

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