biscotti cranberry and pistachio recipe

Written ByJenny Smyth Posted on
biscotti cranberry and pistachio recipe
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The Best biscotti cranberry and pistachio recipe

I’m so excited to share with you one of my family’s favorite recipes: biscotti cranberry and pistachio. This Italian cookie is a staple in our household, especially during the holidays.

I remember my nonna used to make these for special occasions, and now I love making them for my kids and husband. The combination of crunchy biscotti, sweet cranberries, and earthy pistachios is a match made in heaven.

When I first started making these, I was a bit hesitant about the addition of pistachios, but now I couldn’t imagine the recipe without them. The crunch they add is perfect for dunking into coffee or tea.

And let’s not forget the health benefits – biscotti are essentially just flour, sugar, eggs, and nuts, making them a relatively guilt-free treat compared to some other baked goods. My kids love helping me make the dough, and we always have so much fun shaping the biscotti into their signature long shapes.

As an added bonus, this recipe is perfect for meal prep – simply bake a batch on the weekend and enjoy throughout the week as a snack or dessert.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

4.6 from 998 votes

These twice-baked Italian cookies are studded with tart dried cranberries and crunchy pistachios. They are perfect for dipping into coffee or tea and make a wonderful homemade gift.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Biscotti

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup dried cranberries
3/4 cup shelled pistachios, roughly chopped

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a medium bowl, whisk together the flour, baking powder, and salt until combined.
3In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla and almond extracts.
5Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
6Fold in the dried cranberries and chopped pistachios until evenly distributed.
7Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between them.
8Bake for 25 minutes, or until the logs are lightly golden and firm to the touch.
9Remove the baking sheet from the oven and let the logs cool for 10 minutes on a wire rack.
10Reduce the oven temperature to 325°F (160°C).
11Using a sharp knife, cut each log diagonally into 1/2-inch thick slices.
12Place the slices cut-side down on the baking sheet and return to the oven for 10 minutes, then flip each slice and bake for another 10 minutes until crisp and lightly toasted.
13Transfer the biscotti to a wire rack and let them cool completely.
14They will continue to crisp as they cool.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Sharp knife
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 7g💛Saturated Fat: 3g❤️Cholesterol: 25mg🧂Sodium: 60mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 3g

📝Notes

Store biscotti in an airtight container at room temperature for up to 2 weeks. For a variation, substitute dried cherries or apricots for the cranberries.

Watch Video Of How Cranberry Pistachio Biscotti Works

This biscotti cranberry and pistachio recipe is always a good idea for any occasion – whether you’re looking for a quick snack or a special treat to serve at your next family gathering. The best part?

They’re incredibly easy to make and can be customized with your favorite nuts or dried fruits. One of my favorite things about this recipe is how well it stores – simply wrap individual biscotti in plastic wrap or aluminum foil and keep them on hand for up to 2 weeks.

Reheating them in the microwave or oven brings back their crunchy texture and fresh flavor.

❓ Frequently Asked Questions About Cranberry Pistachio Biscotti

Q1: What is biscotti?

Biscotti is a type of Italian cookie that originated in Tuscany. It’s traditionally made with almonds or hazelnuts and has a hard, dry texture that’s perfect for dipping into coffee or wine.

Q2: Can I substitute the pistachios with another nut?

While you can use other nuts like almonds or hazelnuts, pistachios add a unique flavor and texture to this recipe that’s worth trying first.

Q3: How do I store biscotti?

Biscotti are best stored in an airtight container at room temperature for up to 2 weeks. You can also freeze them for up to 3 months – simply thaw at room temperature when you’re ready to enjoy.

Q4: Can I make biscotti ahead of time?

Yes! Biscotti can be made ahead of time and stored in an airtight container for up to 2 days before baking. Simply let them come to room temperature before baking as directed.

Q5: Are biscotti suitable for kids?

Biscotti are generally kid-friendly, but keep in mind that they do contain nuts and may be too crunchy for younger children.

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