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Paolo's Holiday Biscotti



  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 3/4 cup sugar

  • 1/2 cup unsalted butter, room temperature

  • 1 teaspoon grated lemon zest

  • 1/4 teaspoon salt

  • 2 large eggs

  • 3/4 cup pistachios coarsely chopped

  • 3/4 cup dried cranberries

  • 12-15 ounces good-quality white chocolate chopped

  • Red and green sugar crystals for garnish




  • Preheat the oven to 350 degrees F.

  • Line a large baking sheet with parchment paper. Mix the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

  • Form the dough about 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Let cool for 30 minutes.

  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 12-15 minutes. Transfer the biscotti to a rack and cool completely.

  • Melt Chocolate in microwave. Dip half of the biscotti into the melted chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 40 minutes

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