These crunchy twice-baked Italian cookies are made for dunking in coffee or tea. To make them, cranberries and pistachios are folded into a not-too-sweet dough, which is baked in long rectangles, then cut into slices and baked again until very crisp. We recommend cutting these biscotti a bit smaller than the classic size so they’ll easily fit on a holiday cookie plate. Since they have a long shelf life and are quite sturdy, these biscuits also ship well in a Christmas cookie tin. If serving fresh, we recommend pairing with another Italian classic, our Sabayon recipe.
What to buy: Make sure to read the package ingredients and buy white chocolate that contains cocoa butter; this will ensure that the chocolate melts properly. Do not buy white chocolate chips.
Game plan: The biscotti can be stored in an airtight container at room temperature for up to 1 week.