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Spring Biscotti

Rated as 4.76 out of 5 Stars

"Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty."
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1 h 30 m servings 145
Original recipe yields 24 servings (2 dozen)


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  1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
  2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
  4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
  5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 145 calories; 6.3 19.6 3.4 21 106 Full nutrition

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Read all reviews 215
  1. 264 Ratings

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Most helpful positive review

I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original...

Most helpful critical review

This recipe did not impress me. I have made better cranberry orange biscotti. It tastes a little bit like custard to me and I'm not a fan of custard. Just a word of caution: I made a double b...

Most helpful
Most positive
Least positive

I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original...

These were wonderful. Only criticism I have was that the two three-inch logs make a small number of somewhat clunky biscotti. Next time I'll bake them in three two-inch logs instead, to yield ...

I apologize for my skepticism, these are amazing! My Italian grandma was the all-time world champion biscotti maker. But these are the best modern twist on Grandma's biscotti that I can imagine!...

Excellent biscotti! I have never made biscotti before but was pleasantly surprised to find out how easy the recipe was. Not only are these better than store-bought ones (which always tend to b...

This is an oustanding recipe - directions are very clear and precise, and the result is a crunchy, flavorful cookie that goes well with coffee as well as hot tea (am thinking of having it with s...

I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount o...

I just can't believe how good these biscotti turned out. The orange zest added SO MUCH to them, I can't imagine making them without it. I made one batch as-is: FANTASTIC. I made another bat...

Love this combination. Added drizzled white chocolate for gift biscotti. Found that an electric knife cuts the half-baked biscotti like butter, eliminating all crumbling. Baked mine a bit longer...

Mmmmmmmmmmmmmmm...yummy. These biscotti are absolutely fantabulous! I used almond extract instead of the vanilla and didn't put any nuts but they were still divine! And so easy to make! Exce...