This Cranberry Pistachio Biscotti recipe is the perfect easy-to-make cookie to have on hand, and it just so happens to be perfect for Christmas! Mix in dried red cranberries and green pistachios for a festive pop of color, and enjoy dunking these treats in your beverage of choice!
Why You’ll Love Cranberry Pistachio Biscotti
This was my first foray into making my own biscotti, and now I’ll never go back! It’s so easy to make and you can mix in so many different flavor combinations. Plus, it looks pretty!
I’m not a coffee drinker, but I know from the coffee lovers in my life that this delightful cookie is delicious dipped in a hot cup of Joe. If you’re like me and you don’t care for coffee, dip your biscotti in tea or some creamy hot chocolate.
Now, keep in mind that the secret to making good crunchy biscotti is the baking time. You have to bake it at least twice, but I always go for three to give it that truly crisp texture. Let me know what you think of this one; I’m looking forward to seeing if I can convert anyone to a biscotti lover with this yummy recipe!
Ingredients
This recipe isn’t super fussy, but when it comes to ingredients, I have a couple notes. I recommend shelling your own pistachios so they’ll be a brighter green, and look for the plumpest and reddest dried cranberries. It’ll make the flavor and presentation super vibrant.
Here are the rest of the ingredients, but be sure to check out the full recipe below for exact measurements.
- Unsalted butter – softened
- Sugar
- Eggs
- Extracts – vanilla and orange
- All-purpose flour
- Baking powder
- Salt
- Mix-ins – coarsely chopped dried sweetened cranberries + pistachios
- Optional – melted white or dark chocolate for dipping
How to Make Biscotti
Step 1: Cream Butter + Sugar
In a large bowl, cream your butter and sugar, then add in the eggs and extracts. Beat well to combine.
Step 2: Add Dry Ingredients
In a small bowl, combine the flour, baking powder, and salt. Slowly add this dry mixture to the creamed mixture (the dough will be sticky). Stir in the cranberries and pistachios, and then cover the bowl to chill in the fridge for 30 minutes.
Step 3: Preheat
Preheat the oven to 350 degrees F.
Step 4: Bake Twice
- Divide the dough in half and flour your working surface. Shape each half of dough into a 2×12 log. Carefully place each on an ungreased baking sheet and bake them for 28-30 minutes, or until it’s golden.
- Cool it on the pan for a few minutes, but no longer than 5. With a sharp knife, carefully cut each log into diagonal strips, roughly ¾=inches wide. This will come out to about 12 cookies per og.
- Place the slices cut side down on a baking sheet and bake for 10 minutes.
- Turn the slices over and bake for 8 additional minutes if you like your biscotti really crunchy.
Step 5: Cool
Remove the biscotti from the baking sheet and cool them completely. If desired, dip on end into melted chocolate. Allow the chocolate to harden before storing.
FAQs
Yes, a biscotti is an Italian cookie that’s twice baked for ultimate crunchiness.
You can eat them however you want, but I recommend you enjoy them with a coffee, or beverage of your choice. It helps balance out their dryness. Try coffee, tea, slow cooker apple cider, or slow cooker triple hot chocolate.
Homemade biscotti will last between 1-2 weeks when stored in an airtight container. Also, if you dip your biscotti in chocolate, make sure you allow the chocolate to harden before storing it.
More Cranberry Recipes You’ll Love
- Dark Chocolate Cranberry Cookies
- White Chocolate Chip Cranberry Cookies
- Cranberry Bread Pudding With Whiskey Cream Sauce
- Cranberry Orange Muffins
- Cranberry Pecan Muffin
DID YOU KNOW….
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Cranberry Pistachio Biscotti
Ingredients
- ½ cup unsalted butter softened (use only real butter)
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla
- 1½ teaspoons orange extract
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup coarsely chopped dried sweetened cranberries
- ¾ cup coarsely chopped pistachios
- white or dark chocolate for dipping optional
Instructions
- In a large bowl, cream the butter and sugar. Add in the eggs and extracts and beat well to combine.
- In a small bowl combine the flour, baking powder and salt and slowly add to the creamed mixture (the dough will be sticky). Stir in the cranberries and pistachios, cover and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Divide dough in half and on a floured surface shape each half into a 2″x12″ log. Carefully place on an ungreased baking sheet and bake for 28-30 minutes or until golden. Cool on pan for a few minutes but no longer than 5. With a sharp knife carefully cut each log into diagonal strips roughly 3/4″ wide. About 12 cookies per log. Place slices cut side down on baking sheet and bake for 10 minutes. Turn slices over and bake for 8 additional minutes if you like your biscotti really crunchy.
- Remove from baking sheet and cool completely. If desired dip one end into melted chocolate. Allow chocolate to harden before storing in an airtight container.
Notes
I make biscotti all the time. My favorite is cinnamon biscotti. I love coffee, but I NEVER dunk these in coffee. Don’t want to ruin the flavor of either. I also don’t like mine as hard as a rock, do I don’t flip them over and bake them for the additional minutes. They are such a hit I have sent out to friends and family at Christmas (and other times just for fun)
Thank you for you wonderful comment Nancy!! I love to hear everyone’s story and I’m so glad you make these at other times besides Christmas!! They are one cookie I tend to forget about until it’s Christmas time, lol!
Totally wishing I had a big old piece of this biscotti with my coffee on this Friday morning! This looks delicious!
Thank you so much, Julie!! 🙂