Homemade Cranberry Pistachio Biscotti

If you love biscotti, you'll love this recipe for homemade Cranberry-Pistachio Biscotti.

There's nothing quite like the satisfying crunch of a freshly baked biscotti, and this recipe takes it to a whole new level. The combination of tart cranberries and buttery pistachios creates a truly unique flavor profile that's both sweet and savory. 

Easy Cranberry-Pistachio Biscotti Recipe for Busy Bakers

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This biscotti is perfect for dipping in your favorite cup of coffee or tea. The crisp texture holds up well to dunking, making it a delicious and satisfying snack. Plus, it's a great homemade gift idea for the holidays or any special occasion.

Why You'll Love This Cranberry-Pistachio Biscotti Recipe

This Cranberry Pistachio Biscotti recipe is a must-try for several reasons:

The Unique Flavor: The combination of tart cranberries and buttery pistachios creates a truly unique and delicious flavor profile.

Its Crisp Texture: The biscotti is baked twice, resulting in a satisfyingly crisp texture that holds up well to dunking. Bring on your favorite warm beverage.

Easy to Make Recipe: This recipe is relatively simple to follow, making it a great option for bakers of all levels.

This Cookie is a Versatile Dessert: These biscotti can be enjoyed with coffee, tea, or even as a snack on their own.

Homemade Goodness at its Best: There's nothing quite like the taste of homemade biscotti, and this recipe delivers. 

I love to make this biscotti around the Thanksgiving and Christmas holidays each year.  To make it a bit more festive I like to drizzle chocolate over the slices.  That little extra bit of decadence is perfect for holiday gatherings or gifting.

How to Make Homemade Cranberry Pistachio Biscotti

You Will Need:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
  
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries

The Steps:

Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.

Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.

Add Eggs: Beat in eggs one at a time.

Combine Dry and Wet: Gradually add dry ingredients to wet ingredients, mixing until just combined.

Fold in Mix-ins: Gently fold in pistachios and cranberries.

Shape Log: Form dough into a log, approximately 13 inches long and 3 inches wide.

Refrigerate: Wrap in plastic wrap and refrigerate for 30 minutes or overnight.

Prep for First Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

First Bake: Bake until lightly golden, about 40 minutes. Cool for 30 minutes. Don't cool longer or the cookies will be brittle and crumble when sliced.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. 

Second Bake: Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. 

Cool: Transfer the biscotti to a rack and cool completely.

Tip:  Melt six ounces of semi-sweet or dark chocolate and drizzle over the biscotti for decadent flavor.

Cranberry Pistachio Biscotti Recipe

Italian cookies, cranberry recipes, Pistachio cookies

dessert

Italian

Yield: 15

Author: Donna Urso

Homemade Pistachio Cranberry Biscotti

An easy, homemade biscotti recipe full of tasty pistachios and tart-dried cranberries.

Prep time: 10 MinCook time: 50 MinInactive time: 60 MinTotal time: 2 Hour

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries

Instructions

1. Measure the flour, salt, and baking powder into a medium bowl and whisk to blend. Using an electric mixer, beat the sugar and butter together in a large bowl to blend.
2. Beat in the eggs one at a time. Add the flour mixture and mix until just blended. Stir in the pistachios and cranberries.
3. Form the dough into a log, approximately 13 inches long and 3 inches wide. Wrap in plastic wrap and refrigerate for 30 minutes, or up to overnight.
4. Preheat your oven to 350 degrees F. Place the biscotti log on a parchment lined baking sheet.
5. Bake until light golden, about 40 minutes. Cool for 30 minutes. Don't cool longer or the cookies will be brittle and crumble when sliced.
6. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Recommended Products

Baking Racks

Hand Mixer

USA Half Sheet Pans

Nutrition Facts

Calories

214

Fat (grams)

10 g

Sat. Fat (grams)

4 g

Carbs (grams)

29 g

Fiber (grams)

1 g

Net carbs

28 g

Sugar (grams)

14 g

Protein (grams)

4 g

Sodium (milligrams)

92 mg

Cholesterol (grams)

41 mg

Nutritional information is approximate.

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