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Yield: 24 each biscotti

Degree of difficulty: Easy

Prep Time: 20 minutes

Bake Time: 1 hour 10 minutes – 1 hour 20 minutes

Total Time: 1 hour 30 minutes


  • 3 each (150 g) Large eggs
  • 1 ½ cups + 2 tablespoons (275 g) Granulated
  • 1 ½ teaspoons (7.5 g) Vanilla extract
  • 1 tablespoon (3 g) Orange zest
  • 3 cups (420 g) Cup4Cup flour
  • 1 cup + 2 tablespoons (135 g) Almond meal
  • 1 tablespoon (12 g) Baking powder
  • 2 teaspoons (7 g) Kosher salt
  • 1 cup (110 g) Dried cranberries
  • 1 cup (60 g) Shelled pistachios, whole
  • 18 ounces (510 g) White chocolate chips


  1. Preheat the oven to 325°F.
  2. Line a baking sheet with parchment paper.
  3. In a bowl, combine the dry ingredients except sugar and orange zest.
  4. In a stand mixer with a paddle attachment, cream the eggs, sugar, orange zest, and vanilla extract until it is thick and pale yellow.
  5. Add the dry ingredients and mix on low speed until incorporated. Add the cranberries and pistachios and mix until combined.
  6. Gather the dough into a ball and place onto the prepared sheet tray. Shape the dough into an 8” x 12” rectangle 1” thick.
  7. Bake until golden brown, about 30-40 minutes. Cool the log to room temperature on the tray.
  8. Lower the oven temperature to 275°F. Slice into ½ inch thick slices. Place slices cut-side up in a single layer onto sheet trays lined with parchment paper, leaving about 1 inch of space in between each one. Bake for about 20 minutes then flip each piece onto its opposite side and bake for another 20 minutes or until dry and crisp. The biscotti should be dry and light golden brown. Cool to room temperature.
  9. Once cooled, melt white chocolate in a bowl set over a simmering pot of water until it is smooth. Be careful not to overheat the chocolate.
  10. Remove the bowl from the pot. Dip the straight edge of each piece into the white chocolate and then place onto a parchment lined sheet tray to set up. Re-heat chocolate if it becomes too cool to work with. Store biscotti in an airtight container.


  • The dried cranberries and pistachios can
    be substituted with your favorite type of
    dried fruit or nut
  • These are great dipped in dark chocolate too!