If you love the satisfying crunch of classic Italian biscotti with a festive twist, the Cranberry Pistachio Biscotti Recipe is going to become your new go-to treat. This delightful biscotti blends the natural sweetness and tartness of dried cranberries with the rich, buttery crunch of pistachios, all elevated by a hint of orange zest and warm almond extract. Perfectly crisp yet tender enough to dunk in your morning coffee or afternoon tea, these biscotti bring holiday cheer and everyday joy straight to your kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this Cranberry Pistachio Biscotti Recipe is wonderfully straightforward. Each one plays a crucial role in delivering perfect texture, vibrant flavor, and that classic biscotti snap.
- All-purpose flour (4 cups): The base of the biscotti, providing structure and a tender crumb.
- Baking powder (2 tsp): Ensures a slight lift for a light, not dense, biscotti.
- Salt (1/2 tsp): Balances flavors and enhances the sweetness of cranberries.
- Granulated sugar (1 1/2 cups): Adds sweetness and helps achieve that golden crust.
- Large eggs (4): Bind everything together and contribute to richness.
- Vanilla extract (2 tsp): Brings warm, inviting aroma and depth.
- Almond extract (1/2 tsp, optional): A subtle but recommended note that complements pistachios beautifully.
- Light olive oil or neutral oil (1/2 cup): Keeps the biscotti moist and tender without overpowering flavors.
- Shelled pistachios, roughly chopped (1 1/2 cups): Provide buttery crunch and vibrant green color.
- Dried cranberries (1 1/3 cups): Inject tart bursts that balance the richness.
- Zest of 1 large orange: Adds a fresh, citrus brightness that lifts the entire cookie.
- White chocolate chips or melting wafers (1 cup, optional): For dipping or drizzling, they offer a creamy, sweet finish that’s hard to resist.
How to Make Cranberry Pistachio Biscotti Recipe
Step 1: Prepare Your Oven and Baking Sheets
Getting off to a good start means preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This simple prep ensures your biscotti won’t stick and bakes evenly with ease.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk the all-purpose flour, baking powder, and salt. This step mixes all your dry components evenly, which is key for the perfect crumb in your biscotti.
Step 3: Beat the Wet Ingredients Until Smooth
In a separate bowl, combine and beat the granulated sugar, eggs, vanilla extract, almond extract if you’re using it, oil, and orange zest. Whisk these until the mixture is light and smooth, which helps incorporate air and flavor right from the start.
Step 4: Combine and Fold In the Pistachios and Cranberries
Pour the wet ingredients into the bowl with the dry ingredients and stir until a dough forms. The texture should be slightly sticky yet manageable. Gently fold in the roughly chopped pistachios and dried cranberries, distributing their vibrant flavors evenly throughout the dough.
Step 5: Shape the Dough Into Logs and Bake
Divide the dough into two equal parts. On a floured surface, shape each portion into a log about 12 to 14 inches long and 2 to 3 inches wide. Place these on the prepared baking sheets and gently flatten the tops. Bake for 25 to 30 minutes, or until your logs are firm to the touch and have a lovely light golden color.
Step 6: Cool and Slice the Biscotti
Allow the baked logs to cool for 10 to 15 minutes, which makes slicing easier and prevents crumbling. Then, reduce your oven temperature to 300°F (150°C). Using a sharp serrated knife, slice each log diagonally into ½-inch thick pieces, placing the cut side down back onto the baking sheet for the final bake.
Step 7: The Essential Second Bake
Pop the sliced biscotti into the oven for 10 to 12 minutes per side. This second baking process is what gives biscotti their trademark crunch and golden finish. Make sure to flip them carefully halfway through for an even texture.
Step 8: Optional White Chocolate Finish
For an extra indulgent touch, dip one end of each biscotti in melted white chocolate or drizzle the chocolate over the tops. Let them set completely before serving or storing to enjoy that perfect balance of nutty, tart, and sweet.
How to Serve Cranberry Pistachio Biscotti Recipe
Garnishes
Sprinkle a few extra chopped pistachios or dried cranberries on the white chocolate before it sets to add a beautiful handmade look with extra texture and color contrast. A light dusting of powdered sugar just before serving can also transform these biscotti into festive little treats.
Side Dishes
These biscotti are a match made in heaven for hot beverages. Serve alongside a rich espresso, a frothy cappuccino, or a warm cup of chai tea. They also pair wonderfully with dessert wines or dessert plates featuring creamy cheeses like mascarpone or ricotta.
Creative Ways to Present
Try arranging the biscotti standing upright in a clear glass jar or tiered plate for an inviting display at gatherings. You could even package them in cellophane bags tied with a festive ribbon for thoughtful homemade gifts. Their gorgeous rustic look makes them an instant crowd-pleaser wherever you serve.
Make Ahead and Storage
Storing Leftovers
Store your Cranberry Pistachio Biscotti in an airtight container at room temperature, and they’ll stay perfectly crisp for up to two weeks. Keeping them dry is essential to preserve that signature crunch.
Freezing
If you want to make a big batch ahead of time, biscotti freeze beautifully. Place them in a freezer-safe container or bag and freeze for up to three months. Thaw at room temperature before serving for a fresh-from-the-oven taste.
Reheating
To bring back their crispiness, warm the biscotti in a low oven (around 300°F or 150°C) for 5 to 10 minutes. This also gently melts any white chocolate coating back to its luscious state, making every bite extra delightful.
FAQs
Can I substitute other nuts for pistachios in this recipe?
Absolutely! While pistachios add a unique flavor and gorgeous green color, almonds, walnuts, or pecans can work well, too. Just keep the same quantity and roughly chop them for ideal texture.
Is almond extract necessary in the Cranberry Pistachio Biscotti Recipe?
It’s optional but highly recommended. Almond extract adds a lovely depth that complements the nuts and orange zest beautifully, giving the biscotti more complexity without overpowering them.
Why is the biscotti baked twice?
The first bake cooks the dough into logs, while the second bake slices and crisps the biscotti, giving them that classic crunchy texture perfect for dunking without falling apart.
Can I omit the white chocolate topping?
Yes, the biscotti are delicious plain, too. The white chocolate adds a sweet, creamy contrast but isn’t necessary for a fantastic cookie experience.
What is the best way to slice the biscotti without crumbling?
Allow the baked logs to cool for about 10 to 15 minutes so they firm up slightly, then use a sharp serrated knife to slice diagonally in a smooth, even motion. This helps keep the edges clean and prevents crumbling.
Final Thoughts
This Cranberry Pistachio Biscotti Recipe is one of those rare treats that turns simple ingredients into something truly special, perfect for sharing or savoring anytime you crave a crunchy, flavorful cookie. Whether you dunk them in coffee or give them as gifts, these biscotti will brighten days and bring smiles. Trust me, once you try this recipe, it will become a cherished classic in your kitchen.
Print
Cranberry Pistachio Biscotti Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 36–40 biscotti
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Cranberry Pistachio Biscotti is a delightful, twice-baked Italian cookie that combines tart dried cranberries and crunchy pistachios with a hint of orange zest and almond extract. These biscotti have a crisp texture perfect for dipping in coffee or tea, and an optional white chocolate finish adds a touch of indulgence. With a balanced sweetness and a satisfying crunch, they’re an ideal treat for festive occasions or everyday snacking.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional but recommended)
- 1/2 cup light olive oil or neutral oil
- Zest of 1 large orange
Add-ins
- 1 1/2 cups shelled pistachios, roughly chopped
- 1 1/3 cups dried cranberries
Optional Finishing
- 1 cup white chocolate chips or melting wafers (for dipping or drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This forms the base for your biscotti dough.
- Whisk Wet Ingredients: In a separate bowl, beat the granulated sugar, eggs, vanilla extract, almond extract (if using), olive or neutral oil, and orange zest until the mixture is smooth and slightly lightened in color.
- Combine and Fold: Add the wet ingredients to the dry ingredients and stir until a cohesive dough forms. Carefully fold in the chopped pistachios and dried cranberries, distributing them evenly throughout the dough.
- Shape and Bake: Divide the dough into two equal parts. On a lightly floured surface, shape each half into a log approximately 12 to 14 inches long and 2 to 3 inches wide. Transfer the logs to the prepared baking sheets, flattening them slightly. Bake for 25 to 30 minutes until the logs are firm to touch and have turned a light golden color.
- Cool and Slice: Allow the baked logs to cool for 10 to 15 minutes so they are easier to handle. Meanwhile, reduce the oven temperature to 300°F (150°C). Slice the logs diagonally into 1/2-inch thick pieces to form the biscotti shape. Place the slices cut-side down back onto the baking sheets.
- Second Bake: Return the biscotti to the oven and bake for 10 to 12 minutes on each side, turning them over carefully to ensure both sides become crisp and golden. This twice-baking process gives biscotti their characteristic crunchy texture. Once done, let them cool completely on a wire rack.
- Optional Finishing Touch: If desired, melt white chocolate chips or wafers and dip one end of each biscotti in the chocolate or drizzle it over the tops. Allow the chocolate to set completely before serving or storing. This adds a rich, sweet contrast to the tart cranberries and nutty pistachios.
Notes
- Make sure to let the logs cool slightly before slicing to avoid crumbling.
- Slicing the logs diagonally maximizes the surface area for crispness.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- For a nut-free version, omit the pistachios or substitute with seeds like pumpkin or sunflower seeds.
- Use neutral oil like grapeseed if you prefer less olive flavor.
