Holiday Biscotti

READY IN: 1hr 30mins
Recipe by Juenessa

I saw this on the Food Network prepared by Giada De Laurentiis.

Top Review by Halima Dances

These are very good. I find that the extra colored sugar is unnecessary as it is plenty sweet already. I have sometimes mixed the white chocolate chips into the dough instead of dipping. If you do this, be aware they burn easily and must be watched closely.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper.
  3. Whisk the flour and baking powder in a medium bowl to blend.
  4. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
  5. Beat in the eggs 1 at a time.
  6. Add the flour mixture and beat just until blended.
  7. Stir in the pistachios and cranberries.
  8. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
  9. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  10. Place the log on the cutting board.
  11. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
  12. Arrange the biscotti, cut side down, on the baking sheet.
  13. Bake the biscotti until they are pale golden, about 15 minutes.
  14. Transfer the biscotti to a rack and cool completely.
  15. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
  16. Dip half of the biscotti into the melted chocolate.
  17. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set.
  18. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  19. The biscotti can be made ahead.
  20. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
  21. **Cooking time does not include the 30 minutes of cooling time before dipping in white chocolate or the 35 minutes refrigeration time after the biscotti is dipped in the chocolate.

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