Cranberry pistachio biscotti are crunchy, chewy, and so flavorful. These festive cookies are beautifully studded with cranberries and pistachios and have a lovely lemon flavor! They are the perfect accompaniment to your cup of tea or coffee.
Making cranberry and pistachio biscotti is easy. The recipe is rather forgiving, something I learned while baking my mocha gingerbread biscotti for the first time years ago. All you gotta do is combine, shape, bake, cut, and bake again.
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What Is Biscotti?
Biscotti are Italian biscuits. They take their name from the Latin word ‘biscoctus.’ When translated into English, it means twice-cooked, and that’s what we do in the recipe. We bake the dough two times, first as a log and then as sliced biscotti. This gives the cranberry pistachio biscotti a firm, crunchy texture and a long shelf life. Just like we did with my pumpkin cranberry crackers.
Why You'll Love This Recipe
Crisp and crumbly, these pistachio biscotti have the perfect texture.
Studded with tart red cranberries, and lovely green pistachios, the biscotti are wonderful for the Holiday season and any occasion!
You can easily double or halve the recipe to make as much as you want.
Because they have a long shelf life, they are fabulous for gifting!
This cranberry pistachio biscotti recipe is so versatile. Use the same recipe to pack the biscotti with your preferred flavors: nuts of your choice, coffee, or even chocolate.
Cranberry Pistachio Biscotti Recipe Ingredients
Flour: All-purpose works best. But you can try 100% whole wheat or half-and-half of all-purpose and whole wheat flour. Adding a portion of almond flour, about 1/4 cup, will give the biscotti a nutty flavor.
Eggs bind the biscotti dough and give the biscotti structure. You can substitute them with flax eggs. I’ve made cranberry biscotti with them before, and they’re just as crispy and buttery.
Sugar: Granulated, cane or any sugar of your choice is great.
Vanilla extract: For rounding up the flavors. Store-bought or homemade vanilla extract can be used.
Lemon zest: This recipe really shows what a little bit of lemon zest can do. It gives the cranberry pistachio biscotti an incredibly fantastic flavor! When you open the oven, the heady aroma will make your mouth water. So, I recommend not skipping the lemon zest. In its place, you can use orange zest.
See the recipe card for full information on ingredients and quantities.
Biscotti Variations
Vegan: Switch to plant-based butter.
Cranberries: Dried figs, apricots, or dried cherries are fantastic. (Have the time? Try cherry almond scones too). Raisins are another option, but for me, they do change the flavor profile.
Pistachios: Almonds, cashews, or pecans all make excellent nut substitutions. Use plenty if you love texture like me.
Chocolate: You can add white or dark chocolate chips to the dough. Please make sure it’s good quality baking chocolate.
How To Make Cranberry Pistachio Biscotti
Step 1: Beat butter and sugar until light and fluffy. Add in the eggs, lemon zest, and vanilla extract.
Step 2: Sift the all-purpose flour and baking powder. Add it to the creamed mixture to form a dough.
Step 3: Transfer the dough to a lightly floured surface. Add the cranberries and pistachios.
Step 4: Make sure they are equally distributed through the dough. You’ll have a soft, pliable dough. Then divide the dough into equal halves.
Step 5: Shape each half into a log and flatten them slightly. Place on a parchment-lined baking tray.
Step 6: Bake for 25 to 30 minutes till firm and golden.
Step 7: Let the logs cool completely then cut into 1/4 inch thick slices.
Step 8: Bake for 12-15 minutes until crisp and golden. Cool completely before transferring in an air-tight container.
Pro Tips
- You may need to use your hands to bring the dough together during step 4. Lightly flour your hands.
- Make sure the chopped cranberries and pistachios are equally distributed through the dough.
- Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
- Use a sharp, serrated knife to slice the logs.
- Keep an eye on the biscotti while baking the 2nd time. You want them crunchy, not overbaked and dry. Keep in mind that they get crispier as they cool.
Recipe FAQs
Yes, yes, you can! Bake the log 1 day before. Slice and 2nd bake the biscotti the next morning.
After baking the pistachio cranberry biscotti for the first time, wait for the log to cool completely. This is essential. Warm-baked logs are crumbly, and when you slice into them, they break.
Personally, I love to see the green and red peeping from the biscotti sides. So, I don’t think they need any additional garnishing. The light, crunchy, and tart biscotti are ready for a dip in my morning tea. But if you’re baking these, especially for the holidays or for Christmas gifting, make them more festive. Give half of each biscotti a generous dunk in melted white chocolate.
Pistachio and cranberry biscotti are easy to store. They’ll last well for 2 weeks in an airtight jar, at room temperature.
More Christmas Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cranberry pistachio biscotti as much as we do!
📖 Recipe
Cranberry Pistachio Biscotti
Ingredients
- 2 cups All-purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt If using unsalted butter
- 1/2 cup Butter, room temperature
- 1/2 cup Sugar
- 2 Eggs
- 1 tsp Vanilla extract
- Zest of 1 lemon
- 1/3 cup Dried cranberries, chopped
- 1/3 cup Pistachios, chopped
Instructions
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
- Sift together the flour, baking powder, and salt ( only if your butter is unsalted) in a bowl.
- In a separate bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs, lemon zest, and vanilla extract. Beat well.
- Stir in the flour mixture. Mix well with a spatula. You may need to use your hands to bring the dough together.
- Mix in the cranberries and pistachios. Make sure they are equally distributed through the dough.
- Divide dough in half. Form the dough into two slightly flattened logs on the prepared baking sheet, approximately 12-inches long and 2.5-inches wide.
- Bake for 20-25 minutes, until slightly firm to touch. and light golden brown. Take it out of the oven and let the logs cool completely.
- Cut the cooled logs into 1/2” slices. Place on the baking tray and bake for 12-15 minutes until crisp and golden.
- Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!
- Store in an airtight container.
Video
Notes
- You may need to use your hands to bring the dough together while mixing in the cranberries and pistachios. Lightly flour your hands so the dough doesn't stick to your hands.
- Make sure the chopped cranberries and pistachios are equally distributed through the dough.
- Allow the logs to cool completely after the 1st bake before slicing them. If the logs are still warm, you'll get crumbly biscotti slices.
- Use a sharp, serrated knife to slice the logs.
- Keep an eye on the biscotti while baking the 2nd time. You want them crunchy, not overbaked and dry. Keep in mind that they get crispier as they cool.
Easyfoodsmith says
They used to be a must have earlier in my house but as my daughter outgrew them, I stopped baking these. Need to bake a batch, for old time sake i guess 🙂
Natasha Minocha says
I hear you! All my baking is also done keeping my family in mind...but its good to treat yourself sometimes too:)