Cranberry Pistachio Biscotti is proof that cookies don’t have to be soft and gooey to be amazing. Packed with tart cranberries, crunchy pistachios, and a zing of orange zest, these twice-baked beauties are crisp, flavorful, and perfect for dunking in coffee or tea.
They’re easy to make, keep for weeks (if you have that kind of willpower), and just fancy enough to make you feel like a baking pro.
I make this Cranberry Pistachio Biscotti every December because it’s such a perfect holiday cookie. The festive colors from the cranberries and pistachios make it a seasonal favorite, but honestly, it’s too good to save just for Christmas.
Here is Why This Cranberry Pistachio Biscotti Recipe Works
Loaded with Flavor: Tangy cranberries, crunchy pistachios, and a zing of orange zest. This cookie is a flavor explosion.
Twice-Baked Perfection: Crisp and sturdy enough to dunk in your coffee without turning into crumbs (because no one wants soggy biscotti).
Easy to Make: No fancy techniques or equipment required, just a little mixing, shaping, and slicing.
Long Shelf Life: These biscotti stay crunchy for weeks, so they’re perfect for gifting or hoarding for yourself. No judgment.
You might also be interested in our classic almond biscotti
The Ingredients
- Pantry: All-purpose flour, granulated sugar, toasted pistachios, dried cranberries.
- Spices and Seasonings: Baking powder, table salt, orange zest, vanilla.
- Refrigerated: Eggs
Notes on the ingredients: Purchase unsalted pistachio nuts and use fresh orange zest (bottled zest doesn’t have the same intensity).
Variations
Chocolate Cranberry and Pistachio Biscotti: Mix in ½ cup of mini chocolate chips along with the cranberries and pistachios. When they finish baking, dip the ends in melted chocolate.
White Chocolate Cranberry Pistachio Biscotti: Stir in a handful of white chocolate chips then when the biscotti finish baking, drizzle melted white chocolate over them.
Spiced Holiday Biscotti: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dough. When the cookies cool, dip them in white chocolate.
Try our whole wheat biscotti too.
Tips for Success
- Biscotti dough is sticky but manageable, use just enough flour to handle it without adding too much, or the cookies can turn out crumbly and have a bland flavor.
- Shape the logs uniformly so the biscotti bake evenly.
- Let the baked logs cool for about 10 minutes before slicing them. Too hot, and they’ll crumble; too cool, and they’ll be tougher to slice.
- If you prefer a softer biscotti, bake the slices a minute or two less on each side. For ultra-crispy biscotti, bake an extra couple of minutes.
Storage
Room Temperature: Store biscotti in an airtight container at room temperature for up to 2 weeks. Make sure the container is sealed tightly to prevent them from losing their crispness.
Freezing: To freeze, place biscotti in a single layer inside a freezer-safe container or zip-top bag. If stacking, separate layers with parchment paper to prevent sticking. Biscotti can be frozen for up to 3 months.
Pistachio Almond Biscotti
Cranberry Pistachio Biscotti is the cookie you need for coffee dunking perfection. With cranberries, pistachios, and a touch of orange zest, they’re impressive enough to gift, assuming you don’t keep them all to yourself.
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Cranberry Pistachio Biscotti
Ingredients
- 2-¼ cups 270 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 cup 120 grams toasted pistachios
- ¾ cup 60 grams dried cranberries
- ¾ cup granulated sugar
- 2 large eggs plus 2 egg yolks
- 1 tablespoon orange zest
- 1 teaspoon vanilla
Instructions
- Heat the oven to 350°F and line a 11 x 17-inch rimmed baking sheet with parchment paper.
- Sift the flour, baking powder and salt into a shallow bowl. With a rubber spatula, stir in the pistachios and cranberries; then push the mixture into a mound and make a well in the center.
- In a medium bowl, whisk together the sugar, eggs, egg yolks, zest, and vanilla. Add the mixture to the well in the flour mixture. Using a fork, stir in a circular motion, gradually incorporating the flour into the wet mixture until the flour is completely mixed and smooth. The dough will be thick but sticky.
- Tip the dough onto a lightly floured work surface and with floured hands, pat the dough into a disk. Divide the disk of dough into two portions. Shape each portion into a log about 2-½ inches in diameter and 12- inches long, adding a little more flour to your hands if needed to prevent sticking. Place the logs on the prepared baking sheet.
- Press the tops of the logs lightly to slightly flatten and smooth them. Transfer the baking sheet to the oven and bake for 25 minutes, until golden brown. They should be springy to the touch with some cracks on the surface.
- Remove the baking sheet from the oven and cool for 5-minutes, then transfer to the cooling rack and let cool for 20 minutes.
Reduce the oven heat to 300°F - Transfer the cooled logs to a cutting board and cut each log into 3/4-inch slices. Arrange the slices, cut side up on the same baking sheet and return to the oven and bake for 10 minutes. Flip the slices over and bake an additional 10 minutes until they are crisp.
- Transfer the slices to the cooling rack and cool completely. Store biscotti in an airtight container.
Notes
- Biscotti can also be made using a stand mixer with the paddle attachment.
- Dried organic cranberries have the brightest red color.
- Let the biscotti cool no more than 10 minutes before slicing. If you leave them too long they become more difficult to slice.
- For extra-long biscotti, make one large log so the cookies can be cut into 7-8-inch slices for that ‘gourmet’ look.
- The biscotti will keep for up to 2 weeks in an airtight container at room temperature.
- If the biscotti should lose their crispness, place the slices on a baking sheet in a 250°F oven for 3-5 minutes until they’re crunchy again.
John / Kitchen Riffs
Wednesday 4th of December 2019
I think biscotti is a bit overlooked. Maybe because it appeals more to adults than to kids? Well, kid that I am (at heart!), I LOVE biscotti. Yours looks wonderful -- thanks.
Pat Nyswonger
Wednesday 4th of December 2019
Thank you, John....I especially like the flavors in these biscotti and they are very Christmas-y with their pretty colors.