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Cranberries and Pistachio Biscotti Dipped in Peppermint Chocolate

Cranberry Pistachio Biscotti Dipped in Peppermint Chocolate

Servings 15 -17 biscotti



  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • Wet:
  • ¾ cup brown sugar
  • 3 eggs
  • 1 Tbs butter melted
  • 1 Tbs orange zest
  • 1 teaspoon vanilla extract
  • ¾ cup dried cranberries
  • ¾ cup pistachios pieces


  • 1 cup semi-sweet chocolate chips
  • ½ cup crushed mint candy


  • Preheat oven to 350°F. Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl and add to dry mixture. Stir until well blended. Stir in cranberries and pistachios. Knead dough in the bowl. It will become sticky so lightly flour your hands or coat them with cooking spray before shaping it into logs. Divide dough in half and shape each half into a log. Place dough logs on a greased baking sheet. Flatten each log to 1 in. thickness.
  • Bake for 20-25 minutes, until slightly golden. Remove logs from pan and place on wire rack to cool for 15 minutes. Cut into ½ in. slices on the diagonal using a serrated knife.
  • Lower oven temperature to 250°F. Arrange slices cut side down on a baking sheet and bake for 15 minutes. Flip and bake on other side for an additional 10 minutes. Cool on a wire rack.
  • In the meantime, melt chocolate chips. Stir until smooth. Dip cooled biscotti to about ¼-inch depth and smooth with a spatula. Sprinkle with candy crumbles. Place on parchment paper-lined baking sheet and refrigerate to set.