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Home > Recipes > Cookies

Published: Dec 20, 2024 · Last Updated On: Dec 20, 2024 by Natasha Minocha

Cranberry Pistachio Biscotti

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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.

cranberry pistachio biscotti in a golden serving bowl.

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.  

Jump to:
  • What Is Biscotti?
  • Why You'll Love This Recipe
  • Cranberry Pistachio Biscotti Recipe Ingredients
  • Biscotti Variations
  • How To Make Cranberry Pistachio Biscotti
  • Pro Tips
  • Recipe FAQs
  • More Christmas Recipes
  • 📖 Recipe


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.

biscotti in a serving bowl.

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

ingredients for cranberry pistachio biscotti.

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

creamed butter and sugar with eggs, lemon zest and vanilla extract on top.

Step 1: Beat butter and sugar until light and fluffy. Add in the eggs, lemon zest, and vanilla extract.

dough for biscotti in a mixing bowl with a spatula.

Step 2: Sift the all-purpose flour and baking powder. Add it to the creamed mixture to form a dough.

dried cranberries and pistachios on top of the dough.

Step 3: Transfer the dough to a lightly floured surface. Add the cranberries and pistachios.

biscotti dough ball with cranberries and pistachios on a pink silicone mat.

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.

2 logs of biscotti dough on a parchment-lined baking tray.

Step 5: Shape each half into a log and flatten them slightly. Place on a parchment-lined baking tray.

baked biscotti on a parchment-lined baking tray.

Step 6: Bake for 25 to 30 minutes till firm and golden.

sliced biscotti on a parchment-lined tray.

Step 7: Let the logs cool completely then cut into 1/4 inch thick slices.

baked biscotti on a parchment-lined tray.

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.
biscotti in a serving bowl with Christmas decorations in the background.

Recipe FAQs

Can you make the pistachio cranberry biscotti recipe ahead of time?

Yes, yes, you can! Bake the log 1 day before. Slice and 2nd bake the biscotti the next morning.

How to cut biscotti logs without breaking them?

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.

How can I serve cranberry pistachio biscotti?

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.

What is the best way to store biscotti?

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

  • chocolate bark cut into pieces placed in a green bowl.
    Dark Chocolate Bark
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    Strawberry Star Bread
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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 in a golden serving bowl.

Cranberry Pistachio Biscotti

Natasha Minocha
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Cookies
Cuisine American, Italian
Servings 32 Biscotti
Calories 83 kcal

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.

Nutrition

Serving: 1 ServingCalories: 83kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 18mgSodium: 65mgPotassium: 27mgFiber: 0.4gSugar: 4gVitamin A: 108IUVitamin C: 0.04mgCalcium: 16mgIron: 0.5mg
Tried this recipe?Let us know how it was!

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Comments

  1. Easyfoodsmith says

    December 13, 2021 at 5:09 pm

    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 🙂

    Reply
    • Natasha Minocha says

      December 14, 2021 at 4:42 pm

      I hear you! All my baking is also done keeping my family in mind...but its good to treat yourself sometimes too:)

      Reply

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I’m Natasha! I’m a self-taught baker and cook, sharing easy, fuss-free recipes that anyone can make with confidence. From breads and cookies to decadent desserts to simple meals, I hope you’ll find your next favorite recipe here.

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