White Chocolate Cranberry Orange Biscotti
While many treats claim to be ideal companions for coffee or tea, none compare to the delectable and crispy goodness of the humble biscotti. With roots dating back to the Roman empire, biscotti were originally crafted as a convenient travel snack. The name itself translates to "twice-cooked," referring to the second baking that rendered the cookie dry, resistant to mold, and perfect for long journeys. Nowadays, we not only have the luxury of packing biscotti for road trips but also the pleasure of discovering delightful biscotti varieties at nearly any coffee shop we visit.This particular biscotti recipe features a timeless flavor combination of cranberry and orange in its dough. However, what truly elevates this treat is the finishing touch: a dip in luscious white chocolate and a coating of finely chopped pistachios, adding an extra level of indulgence to every bite.One of the greatest advantages of biscotti is their impressive shelf life. To ensure their freshness, place them in an airtight container with layers of parchment paper in between, and they will remain delicious for up to 2 weeks. Alternatively, for long-term storage, you can individually wrap them in plastic and freeze them for up to 3 months.
Ingredients
- 3 c. (360 g.) pastry flour (or equal parts all-purpose and cake flour)
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 c. (200 g.) granulated sugar
- 3/4 c. (1 1/2 sticks) unsalted butter
- 3 large eggs, room temperature
- 2 tsp. pure vanilla extract
- 1 tsp. finely grated orange zest
- 1 c. (150 g.) dried cranberries
- 2 c. (360 g.) white chocolate chips
- 1 tbsp. coconut oil
- 1 1/2 c. (210 g.) chopped pistachios
Instructions
- In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat granulated sugar and butter until combined and fluffy. Add eggs one at a time, beating to blend after each addition. Stir in vanilla and orange zest until combined. Add dry ingredients and stir until just combined and no visible streaks remain. Fold in cranberries.
- Turn out dough onto a large parchment-lined sheet pan and divide into 2 pieces (about 500 grams each). Lightly wet your hands and shape each piece into a rectangular slab about 9" long, 4" wide, and 3/4" thick. Arrange dough so longer edge of rectangle is parallel to shortest edge of sheet tray so it has room to spread. Chill dough until cold, about 30 minutes.
- Preheat oven to 350°. Bake biscotti until edges start to turn golden brown and center doesn’t feel sticky or soft to the touch, about 35 minutes. Let cool 10 minutes.
- Slice each loaf into 10 slices. Carefully arrange slices cut side down on sheet pan. Continue to bake, flipping halfway through, until both sides are dry and light brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium heatproof bowl, microwave chocolate and oil in 30-second increments, stirring between each, until chocolate is melted and smooth. Place pistachios in a deep bowl or on a plate. Dip one end of biscotti into chocolate, then into pistachios, turning to coat.
Tried this recipe?Let us know how it was!