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Spring Biscotti

Spring Biscotti

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Elizabeth Lampman

Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
  2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
  4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
  5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
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Reviews

JODICAH
131
12/5/2003

I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original recipe. I substituted 1/4 tsp lemon extract for the orange zest, added more white chocolate chips, and about 1/2 a cup toasted almonds instead of pistachios. I top the biscotti logs before I bake them with egg white or milk, and sprinkle with granulated sugar and chopped almonds. They look and taste better than store bought.

JOHNTHEBEAR
67
1/5/2004

These were wonderful. Only criticism I have was that the two three-inch logs make a small number of somewhat clunky biscotti. Next time I'll bake them in three two-inch logs instead, to yield a larger number of smaller cookies.

kim*designer
61
9/9/2003

I apologize for my skepticism, these are amazing! My Italian grandma was the all-time world champion biscotti maker. But these are the best modern twist on Grandma's biscotti that I can imagine! They are VERY easy to make (used Kitchen Aid mixer), wonderfully flavored, excellent texture, smell divine! Used 1/2 tsp orange extract in place of the zest; had only 1/2 C pistachios, so I added slivered almonds too. These will be a PERMANENT addition to my files!