Spring Biscotti Recipe

Experience the burst of spring with these delightful biscotti! A light and airy treat infused with the bright zest of orange, sweet dried cranberries, creamy white chocolate, and crunchy pistachios. This recipe delivers the perfect balance of flavors and textures, making it an irresistible snack or delightful addition to your afternoon coffee. Elevate the flavor profile with a touch of orange or lemon extract (optional). Pro-tip: Use an electric knife for effortlessly slicing these biscotti!

Prep Time 30 mins
Cook Time 70 mins
Calories 136.1 kcal
Protein 6g
Rating 4.6 (17 Reviews)
Spring Biscotti 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spring Biscotti

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How to Make Spring Biscotti

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, 2 tablespoons orange zest, and 1 teaspoon vanilla extract with an electric mixer until light and fluffy.
  3. Beat in 2 large eggs and 1 large egg white one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined.
  6. Stir in 1 cup white chocolate chips, 1 cup dried cranberries, and ½ cup pistachios.
  7. Cover the dough and chill for at least 30 minutes, or until firm enough to handle.
  8. Turn the dough out onto a lightly floured surface and divide it in half.
  9. Shape each half into a log about 12 inches long and 3 inches wide.
  10. Place the logs on the prepared baking sheet, leaving at least 3 inches between them.
  11. Bake for 30 minutes, or until the logs are pale gold.
  12. Let the logs cool on the baking sheet for 10-15 minutes until they are cool enough to handle.
  13. Using an electric knife, slice the logs diagonally into ½-inch thick slices.
  14. Arrange the slices, cut-side down, back on the baking sheet.
  15. Bake for an additional 15-20 minutes, or until golden brown.
  16. Transfer the biscotti to a wire rack to cool completely.
  17. Store in an airtight container at room temperature for up to a week.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

33g

Fat

10g

Carbs

5g