If you’re craving a delightful treat that perfectly balances crunch, sweetness, and a touch of tartness, this Cranberry Pistachio Biscotti Recipe is exactly what you need. Each bite bursts with the vibrant flavors of tart dried cranberries and rich, buttery pistachios, all wrapped up in a crisp, golden biscotti that’s great for dunking in your favorite coffee or tea. It’s a classic Italian cookie reinvented with festive flair and simple ingredients that come together to create a stunningly delicious snack or gift-worthy treat.
Ingredients You’ll Need
The beauty of this Cranberry Pistachio Biscotti Recipe lies in its straightforward ingredients that each play a crucial role in the final texture and taste. From the crunchy nuts to the bright zest, every element adds its own magic.
- 4 cups all-purpose flour: Provides structure and that satisfyingly crisp biscotti texture.
- 2 tsp baking powder: Gives the dough a gentle rise, keeping it light yet sturdy.
- 1/2 tsp salt: Balances sweetness and enhances the cookie’s overall flavor.
- 1 1/2 cups granulated sugar: Sweetens the dough and helps achieve a golden crust.
- 4 large eggs: Provide moisture and bind everything together flawlessly.
- 2 tsp vanilla extract: Adds warmth and depth to the flavor profile.
- 1/2 tsp almond extract (optional but recommended): Infuses a subtle nutty aroma that pairs beautifully with pistachios.
- 1/2 cup light olive oil or neutral oil: Keeps the biscotti tender without heaviness.
- 1 1/2 cups shelled pistachios, roughly chopped: Introduces a nutty crunch and vibrant green color.
- 1 1/3 cups dried cranberries: Bring a delightful tartness and vivid red bits that brighten every bite.
- Zest of 1 large orange: Adds a fresh, citrusy brightness that lifts the entire cookie.
- 1 cup white chocolate chips or melting wafers (optional but delicious): Perfect for dipping or drizzling, bringing a creamy sweetness to finish.
How to Make Cranberry Pistachio Biscotti Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This simple prep step prevents sticking and helps your biscotti bake evenly to that gorgeous golden hue.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients first ensures your biscotti will have a consistent texture throughout.
Step 3: Whisk Wet Ingredients
In a separate bowl, beat together the granulated sugar, eggs, vanilla extract, almond extract (if using), oil, and orange zest until the mixture is smooth, light, and fragrant. This step adds a lovely fluffiness and infuses your dough with bright, aromatic notes.
Step 4: Combine and Fold
Gently add the wet ingredient mixture to the dry ingredients, stirring carefully until just combined into a dough. Then fold in those star players—the chopped pistachios and dried cranberries—so they’re perfectly distributed, ensuring every biscotti slice gets its share of crunch and chew.
Step 5: Shape and Bake Logs
Divide your dough in half and, on a lightly floured surface, shape each portion into a log about 12 to 14 inches long and 2 to 3 inches wide. Place the logs on your prepared baking sheets and press down gently to flatten slightly. Pop these into the oven for 25 to 30 minutes until they’ve set firm and show a lightly golden color. This first bake is crucial to getting that classic biscotti crunch without losing moisture.
Step 6: Cool and Slice
Once out of the oven, let the logs cool for 10 to 15 minutes—just enough so they’re easier to handle but still warm. Then lower your oven temperature to 300°F (150°C). Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces, which creates those perfect elongated biscotti shapes. Arrange the slices cut-side down on your baking sheets, prepping them for their final crisping.
Step 7: Second Bake for Crispy Perfection
Return your biscotti to the oven and bake for 10 to 12 minutes on each side, turning carefully halfway through. This slow, second bake dries out the cookies, giving them that signature snap so they’re ideal for dunking without getting soggy.
Step 8: Optional White Chocolate Finish
If you want to elevate your biscotti, melt white chocolate chips or wafers and dip one end of each cookie or drizzle over the tops. Allow the chocolate to set before serving. This extra touch adds a creamy contrast that perfectly complements the tart cranberries and nutty pistachios.
How to Serve Cranberry Pistachio Biscotti Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of extra finely chopped pistachios makes a lovely garnish for presentation. The little touches not only enhance visual appeal but also add delicate texture and sweetness to each bite.
Side Dishes
This Cranberry Pistachio Biscotti Recipe pairs wonderfully with a hot cup of coffee, espresso, or a smooth black tea. For an indulgent twist, try serving alongside a rich hot chocolate or a glass of dessert wine, turning your biscotti into a cozy, elevated treat.
Creative Ways to Present
For entertaining, arrange your biscotti in a decorative jar or tied with a festive ribbon for an irresistible homemade gift. You can also serve them alongside a cheese board for a sophisticated sweet-and-savory balance that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscotti in an airtight container at room temperature, where they will stay fresh and crisp for up to two weeks. Their dry texture makes them very shelf-stable compared to other cookies, so you can enjoy them over time without worry.
Freezing
If you want to store them longer, biscotti freeze beautifully. Place cooled biscotti in a sealed freezer bag or container, and they’ll maintain their quality for up to three months. Simply thaw at room temperature before serving.
Reheating
To refresh biscotti before enjoying, warm them briefly in a 300°F oven for about 5 minutes. This re-crisps the exterior and enhances their warm, nutty aromas, bringing freshly baked magic back to life.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios bring unique flavor and color, you can swap them for almonds, walnuts, or hazelnuts to suit your taste or what you have on hand. Just make sure to roughly chop them for even distribution and crunch.
Is almond extract necessary in this recipe?
It’s optional but highly recommended. Almond extract adds a subtle depth that complements both the pistachios and cranberries wonderfully. If you don’t have it, vanilla extract alone works just fine.
How long will biscotti stay crispy?
Properly stored biscotti remain crisp for about two weeks. Their dry texture means they don’t spoil quickly, but exposure to moisture can soften them. Airtight storage is key.
Can I make the dough in advance?
Yes! You can prepare the dough, wrap it tightly, and refrigerate it overnight. This can actually help the flavors meld. Just remember to let the dough come to room temperature before shaping and baking.
What’s the best way to slice biscotti?
A serrated knife is your best tool for slicing biscotti logs. Slice diagonally into 1/2-inch thick pieces while the logs are still slightly warm but cooled enough to handle, which helps prevent crumbling.
Final Thoughts
This Cranberry Pistachio Biscotti Recipe is a real winner that captures everything wonderful about biscotti—crisp, flavorful, and endlessly dunkable—while introducing a festive twist that’s perfect year-round. I can’t wait for you to try it and share these charming cookies with friends and family; they really are a guaranteed crowd-pleaser that’s as beautiful to look at as they are to savor.
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 Italian-style twice-baked cookie featuring crunchy pistachios and tart dried cranberries, with bright notes of orange zest and a hint of almond extract. These biscotti are perfect for dipping into coffee or tea, and the optional white chocolate dip adds a luscious finishing touch.
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 1/3 cups dried cranberries
- 1 1/2 cups shelled pistachios, roughly chopped
Optional Finish
- 1 cup white chocolate chips or melting wafers (for dipping or drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt evenly.
- Whisk Wet Ingredients: In a separate bowl, beat the granulated sugar, eggs, vanilla extract, almond extract if using, light olive or neutral oil, and orange zest together until the mixture is smooth and light in texture.
- Combine and Fold: Pour the wet ingredients into the dry ingredients and stir until a dough forms. Gently fold in the roughly chopped pistachios and dried cranberries to distribute evenly without overworking the dough.
- Shape and Bake: Divide the dough in half. On a floured surface, shape each half into a log approximately 12–14 inches long and 2–3 inches wide. Place the logs on the prepared baking sheets and flatten slightly. Bake for 25–30 minutes, or until the logs are firm and lightly golden.
- Cool and Slice: Remove from the oven and let logs cool for 10–15 minutes to firm up. Meanwhile, lower the oven temperature to 300°F (150°C). Slice the logs diagonally into 1/2-inch thick biscotti pieces and arrange them cut-side down on the baking sheets.
- Second Bake: Bake the biscotti at 300°F (150°C) for 10–12 minutes on one side until crisp and golden. Flip and bake for an additional 10–12 minutes on the other side to achieve the characteristic crunchiness. Remove and cool completely.
- Optional Finishing Touch: For an extra special treat, dip one end of each biscotti in melted white chocolate or drizzle white chocolate over the tops. Allow the chocolate to set fully before serving or storing.
Notes
- The almond extract is optional but adds a lovely nutty aroma that complements the pistachios.
- If you prefer, substitute the light olive oil with any neutral-flavored oil like canola or vegetable oil.
- For a dairy-free version, ensure the white chocolate or melting wafers you use are dairy-free or omit this step.
- Store biscotti in an airtight container at room temperature for up to two weeks to maintain crispness.
- You can freeze baked biscotti for up to 3 months; thaw at room temperature before serving.
