Spring Biscotti

Spring Biscotti

201 Reviews 13 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
Elizabeth Lampman
Recipe by  Elizabeth Lampman

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

ADVERTISEMENT

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.

Share It

Reviews (201)

Rate This Recipe
JODICAH
131

JODICAH

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

JOHNTHEBEAR

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

kim*designer

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!

More Reviews

Similar Recipes

Cranberry Pistachio Biscotti
(966)

Cranberry Pistachio Biscotti

Brownie Biscotti
(456)

Brownie Biscotti

Biscotti Toscani
(226)

Biscotti Toscani

Double Chocolate Biscotti
(220)

Double Chocolate Biscotti

Chocolate Cherry Biscotti
(105)

Chocolate Cherry Biscotti

Cranberry Almond Biscotti
(83)

Cranberry Almond Biscotti

Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cranberry Pistachio Biscotti

>

next recipe:

Cranberry Almond Biscotti