Cranberry Pistachio Biscotti Recipe: Crispy Italian Cookies

These cranberry pistachio biscotti are golden, crisp, and studded with jewel-like dried cranberries and roasted pistachios. Browned butter gives the dough a toasty, caramelized flavor while a splash of brandy (optional) adds warmth and complexity. After the first bake, the loaves are sliced and returned to the oven for a second bake that creates the classic biscotti crunch. A final drizzle of melted white chocolate makes them festive and irresistible.

The texture is pleasantly firm but not rock-hard, and the balance of sweet white chocolate, nutty pistachio, and tart cranberry makes these biscotti especially well-suited to holiday gatherings. They keep well at room temperature and make a thoughtful homemade gift when packaged in a tin or box.

• 1/2 cup unsalted butter
• 3/4 cup plus 2 Tbsp sugar
• 1/4 cup brandy (optional; can substitute orange juice or omit)
• 3 large eggs, at room temperature
• 2 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup dried cranberries, chopped
• 1/2 cup roasted and salted pistachios, chopped
• 4 ounces white chocolate, chopped (for drizzling)

1. In a heavy saucepan over medium heat, cook the butter, stirring constantly. The butter will foam, then clear, and finally turn a deep amber brown with a nutty aroma — about 6 minutes. Remove from heat and transfer the brown butter to a large mixing bowl. Allow it to cool to room temperature.
2. Whisk in the sugar and brandy (if using) until combined. Add the eggs one at a time, whisking after each addition until the mixture is smooth and homogeneous.
3. Stir in the flour, baking powder, and salt until the dough just comes together. Fold in the chopped cranberries and pistachios. Cover the dough and chill in the refrigerator for 30 minutes to make it easier to shape.
4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Divide the chilled dough in half. With slightly moistened hands, shape each half into a 10 × 4-inch loaf on the prepared sheets, spacing them well apart.
5. Bake the loaves for 24 to 25 minutes, until pale golden and set. Transfer the loaves to a wire rack and let them cool for 15 minutes.
6. Using a serrated knife, slice each loaf into 1/2-inch slices. Lay the slices cut side down on the baking sheets and return to the oven. Bake for 10 minutes, then flip each slice and bake another 10 minutes or until golden and crisp. Allow the biscotti to cool completely on wire racks.
7. To finish, place the white chocolate in a heatproof bowl set over a saucepan of gently simmering water (or use a double boiler). Stir until the chocolate is melted and glossy. Transfer to a small piping bag or spoon and drizzle over the cooled biscotti. Let the chocolate set before serving.
8. Store the biscotti at room temperature in an airtight container for up to two weeks. They also freeze well for longer storage.