Holiday Biscotti

November, 2018

The perfect pairing for Decadent White Hot Chocolate or after-dinner coffee. These will last a few weeks in an airtight container on the counter—if they don’t get eaten first.

  • 2 ¼ cups all-purpose flour
  • ½ Tbsp baking powder
  • ¼ tsp salt
  • 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 2 large eggs
  • 2/3 cup pistachios, shelled and chopped
  • ½ cup dried cranberries
  • ½ cup white chocolate chips

Preheat oven to 325ºF. Line a baking sheet with parchment paper.


  1. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a separate bowl, cream together the butter and sugar. Add the vanilla, lemon zest and eggs. Mix until well combined. Add the pistachios, cranberries, and chocolate chips. Distribute evenly, but don’t over-mix.
  3. Divide the dough into 2 equal portions, and form each into a rough ball.
  4. Take 1 portion and shape it into a log that’s about 12 inches long and 4 inches wide. Place lengthwise on the baking sheet. Repeat with the second portion of dough.
  5. Bake 15 minutes, turn the pan and bake 15 minutes more. The dough should be golden, but springs back when pressed.
  6. Remove logs from the oven and cool on the baking sheet for 20 minutes. Lower the oven temperature to 300ºF.
  7. Carefully transfer the logs to a cutting board. Using a serrated knife, cut into 1-inch slices, and place cut-side up on the baking sheet.
  8. Bake 15–20 minutes. Cool slightly, flip each piece over, and bake 15–20 minutes more. Let cool completely before removing from the pan.

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