She Strengthens

Crunchy Italian Biscotti: A Perfect Treat for Coffee and Tea Lovers

The Ultimate Dunking Cookies

Imagine a crunchy, twice-baked Italian cookie, perfectly designed for dunking in your favorite coffee or tea. These biscotti are made with a not-too-sweet dough, folded with cranberries and pistachios, and baked to a crispy perfection.

Tips for the Perfect Biscotti

For a more elegant presentation, consider cutting these biscotti into smaller pieces, ideal for a holiday cookie plate. Their long shelf life and sturdy texture also make them perfect for shipping in a Christmas cookie tin. Pair them with our Sabayon recipe for a truly Italian-inspired treat.

Essential Ingredients

When selecting white chocolate, ensure it contains cocoa butter for proper melting. Avoid using white chocolate chips, as they may not melt correctly.

Game Plan and Storage

These biscotti can be stored in an airtight container at room temperature for up to 1 week. With a total preparation time of 1 hour 40 minutes, plus 1 hour 15 minutes cooling time, you’ll have 24 delicious biscotti ready to enjoy.

Ingredients

• 2 cups all-purpose flour, plus more as needed
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 3/4 cup granulated sugar
• 4 tablespoons unsalted butter (1/2 stick), at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons finely grated orange zest (from about 2 medium oranges)
• 1 teaspoon vanilla extract
• 3/4 cup dried cranberries
• 3/4 cup shelled, roasted, salted pistachios
• 4 ounces white chocolate (not chips), coarsely chopped (optional)

Step-by-Step Instructions

1. Preheat and Prepare
   Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.

2. Mix the Dry Ingredients
   Whisk the measured flour, baking powder, and salt in a medium bowl to break up any lumps and aerate; set aside.

3. Cream the Sugar and Butter
   Place the sugar and butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and light in color, about 3 minutes.

4. Add Eggs, Zest, and Vanilla
   Stop the mixer and scrape down the beater and the sides of the bowl with a rubber spatula. Add the eggs, zest, and vanilla and mix until combined, about 1 minute.

5. Combine the Flour Mixture and Cranberries
   Turn the mixer to low and slowly add the reserved flour mixture, mixing until just combined. Add the cranberries and pistachios and mix until evenly combined.

6. Shape and Bake
   Turn the dough out onto a lightly floured work surface and divide it into 2 equal portions. Using your hands and flouring them as needed, shape each portion into a 10-by-1-1/2-inch rectangle. Transfer the rectangles onto the prepared baking sheet and bake until light golden brown, about 30 minutes.

7. Cut and Bake Again
   Remove the rectangles to a cutting board (reserve the baking sheet and parchment). Using a serrated knife, cut each rectangle crosswise on a slight diagonal into 1/2-inch-thick pieces that are about 4 inches long. Discard the end pieces. Place the remaining pieces flat on the reserved baking sheet, spacing them at least 1/4 inch apart. Bake for 15 minutes, flip the biscotti, and bake until the tops are dry to the touch and light golden brown, about 15 minutes more.

8. Melt the Chocolate (Optional)
   Melt the chocolate, if using, in a small saucepan over low heat. (Alternatively, melt the chocolate in the microwave, stirring every 30 seconds to avoid burning.) Transfer it to a small resealable plastic bag, cut about 1/16 inch off one bottom corner, and drizzle the chocolate over the biscotti in a zigzag pattern. Let the biscotti sit until the chocolate has set, about 30 minutes.