Name: Cranberry Pistachio Biscotti
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ cup (100 g) granulated sugar; ½ cup (100 g) light brown sugar, packed; ½ cup (115 g) unsalted butter, softened; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ½ teaspoon almond extract (optional); ¾ cup (100 g) dried cranberries; ¾ cup (100 g) shelled pistachios (unsalted, chopped if large); 4 oz (115 g) white chocolate, melted (for drizzling or dipping)

When it comes to cookies that balance elegance and flavor, biscotti stand out. Crisp, twice-baked, and perfect for dipping into coffee or tea, they embody Italian tradition in every bite. Among the countless variations, cranberry pistachio biscotti are especially delightful. The tartness of cranberries contrasts beautifully with the earthy crunch of pistachios, while the golden cookie base delivers buttery sweetness. These biscotti are not only simple to make but also keep well, making them ideal for holiday cookie trays, edible gifts, or everyday snacking. With their jewel-like cranberries and green pistachios, they even bring a festive look to the table.

Contents show

Ingredients (with detailed measurements)

For about 24–28 biscotti:

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
½ cup (115 g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, enhances nuttiness)
¾ cup (100 g) dried cranberries
¾ cup (100 g) shelled pistachios (unsalted, roughly chopped if large)

Optional finishing touch:

4 oz (115 g) white chocolate, melted (for drizzling or dipping)

Instructions (Step-by-Step Guide)

Step 1: Preheat and prepare

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream butter and sugar

In a large mixing bowl, beat butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating after each addition. Stir in vanilla and almond extract.

Step 4: Combine wet and dry

Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be thick but manageable.

Step 5: Add cranberries and pistachios

Fold in dried cranberries and pistachios with a spatula or wooden spoon, ensuring they’re evenly distributed.

Step 6: Shape the dough

Divide dough into two equal portions. On the prepared baking sheet, shape each into a log about 10 inches long and 2 ½ inches wide. Flatten slightly.

Step 7: First bake

Bake logs for 25–30 minutes, or until golden and firm to the touch. Remove from the oven and let cool for 10–15 minutes. Reduce oven temperature to 300°F (150°C).

Step 8: Slice

Using a sharp serrated knife, cut logs diagonally into ½-inch thick slices. Arrange slices cut-side down on the baking sheet.

Step 9: Second bake

Return to the oven and bake for 10 minutes. Flip each biscotti and bake another 10 minutes until crisp and golden. Remove and cool completely on a wire rack.

Step 10: Optional decoration

Once cooled, drizzle or dip biscotti in melted white chocolate for an extra festive touch. Let set before serving.

Conservation and Storage

Room Temperature: Store biscotti in an airtight container for up to 2 weeks. Their crisp texture makes them long-lasting.
Freezing: Freeze fully cooled biscotti in freezer bags for up to 3 months. Thaw at room temperature before serving.
Make Ahead: Bake the logs in advance, slice, and freeze. When ready, complete the second bake to refresh their crispness.

Variations

Chocolate Chip: Replace cranberries with mini chocolate chips for a richer version.
Other Nuts: Substitute pistachios with almonds, hazelnuts, or pecans.
Citrus Twist: Add 1 tablespoon orange zest for a fresh, aromatic touch.
Holiday Spices: Mix 1 teaspoon cinnamon or cardamom into the flour for seasonal warmth.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan Option: Replace butter with plant-based margarine and eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).

Serving Suggestions

Pair biscotti with coffee, cappuccino, or hot chocolate for dipping.
Serve alongside a cheese platter as a sweet-savory accent.
Pack in decorative bags or tins for homemade holiday gifts.
Enjoy with tea or a glass of dessert wine like Vin Santo for an authentic Italian touch.
Add to festive cookie trays for visual appeal and flavor variety.

Tips for Perfecting the Dish

Chill dough if sticky: Refrigerate for 15 minutes before shaping to make handling easier.
Use a serrated knife: It ensures clean cuts without crumbling the biscotti.
Bake thoroughly: Biscotti should be dry and crisp; extend the second bake if necessary.
Watch sugar balance: If using sweetened dried cranberries, reduce sugar slightly to avoid overpowering sweetness.
Cool before storing: Warm biscotti in containers may soften instead of staying crisp.

Conclusion

Cranberry pistachio biscotti combine the best of Italian tradition with festive flair. Their crunchy texture, vibrant colors, and balance of sweet and tart flavors make them a versatile treat that fits holidays, gatherings, or everyday indulgence. Easy to store, gift, and customize, they’re proof that homemade biscotti is both practical and delicious. Once you try this recipe, you’ll find yourself baking them year-round—not just for the holidays—because they deliver joy in every crisp, flavorful bite.