Ingredients for Spring Biscotti
- 1 cup (2 sticks) unsalted butter
- White Sugar
- 2 tablespoons orange zest
- Vanilla Extract
- 2 large eggs
- 1 large egg white
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Pistachio Nuts
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How to Make Spring Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- 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.
- Beat in 2 large eggs and 1 large egg white one at a time, mixing well after each addition.
- In a separate bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined.
- Stir in 1 cup white chocolate chips, 1 cup dried cranberries, and ½ cup pistachios.
- Cover the dough and chill for at least 30 minutes, or until firm enough to handle.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Shape each half into a log about 12 inches long and 3 inches wide.
- Place the logs on the prepared baking sheet, leaving at least 3 inches between them.
- Bake for 30 minutes, or until the logs are pale gold.
- Let the logs cool on the baking sheet for 10-15 minutes until they are cool enough to handle.
- Using an electric knife, slice the logs diagonally into ½-inch thick slices.
- Arrange the slices, cut-side down, back on the baking sheet.
- Bake for an additional 15-20 minutes, or until golden brown.
- Transfer the biscotti to a wire rack to cool completely.
- 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