Cranberry Pistachio Biscotti
A lightened-up take on a classic Italian treat! These Cranberry Pistachio Biscotti are crisp, flavorful, and delicately sweet — made with Truvia® Sweet Complete™ for reduced sugar without sacrificing taste. Bright cranberries, crunchy pistachios, and a smooth white chocolate dip make every bite a perfect balance of indulgence and mindful enjoyment. Tested over nine times for flawless texture and flavor, this recipe delivers authentic biscotti crunch with a healthier twist.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hr 15 mins
- Yield: 20–24 biscotti
- Category: Cookie
- Method: Baking
- Cuisine: American / Italian
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
¾ cup Truvia® Sweet Complete™ All-Purpose Sweetener
½ cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
¾ cup pistachios, coarsely chopped
⅔ cup dried cranberries
12 oz good-quality white chocolate, chopped
Optional: Candy crystals or sprinkles for garnish
Instructions
Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together flour and baking powder. Set aside.
In a large mixing bowl, beat the Truvia® Sweet Complete™, butter, lemon zest, and salt until light and fluffy, about 2–3 minutes.
Beat in eggs one at a time, scraping the bowl as needed.
Add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to maintain a tender crunch.
Fold in chopped pistachios and dried cranberries until evenly distributed.
Shape the dough into a log about 13 inches long and 3 inches wide on the prepared baking sheet. Bake for 40 minutes or until lightly golden and firm to the touch.
Remove from oven and cool on the baking sheet for 30 minutes.
Transfer the cooled log to a cutting board and, using a serrated knife, slice diagonally into ½- to ¾-inch-thick biscotti.
Arrange slices cut-side down on the baking sheet and bake for 15 minutes, flipping halfway through, until pale golden and crisp.
Transfer to a wire rack to cool completely.
Melt the white chocolate using a double boiler or in the microwave at 50% power in 30-second intervals, stirring until smooth.
Dip one end of each cooled biscotti into the melted white chocolate, let excess drip off, and place on parchment paper. Sprinkle with candy crystals or sprinkles if desired.
Let set at room temperature or refrigerate for 30–35 minutes until chocolate is firm. Store in an airtight container once fully set.
Notes
**Baking Tips:**
• Use room temperature butter for the right dough texture.
• Allow the first bake to cool for 30 minutes before slicing to avoid crumbling.
• For perfect crunch, keep biscotti in the oven until just golden — they’ll firm up as they cool.
• High-quality white chocolate makes all the difference for dipping.
**Storage:**
• Store at room temperature in an airtight container for up to 4 days.
• Freeze baked biscotti up to 3 weeks; thaw at room temperature.
• For softer biscotti, shorten the second bake by 2–3 minutes.
**Serving Ideas:**
• Serve with coffee, espresso, or tea for a classic pairing.
• Gift them wrapped in cello bags tied with ribbon for holidays or special occasions.
• Add orange zest instead of lemon for a citrusy twist or drizzle with dark chocolate for contrast.
**Yields:** About 20–24 biscotti — a perfect crunchy treat to share or gift.
Find it online: https://pinchofwarmthbakes.com/cranberry-pistachio-biscotti/