When it comes to holiday baking, I always look for a recipe that feels as festive as it tastes, and these Cranberry Pistachio Biscotti hit the mark. They’re sweet, lightly crunchy, and packed with buttery green pistachios and tart red cranberries.
And let’s not forget the pièce de résistance - the optional chocolate dip (though, in my house, chocolate is always mandatory).
Perfect for dunking in your morning coffee, sharing with friends, or just keeping a jar of them on the counter for snack attacks, these biscotti are as versatile as they are delicious. Plus, they're the ultimate cookie for gifting - beautiful, long-lasting, and utterly irresistible.
This Cranberry Pistachio Biscotti Recipe is...
- Festive: The vibrant red cranberries and green pistachios make these biscotti picture-perfect for holiday baking.
- Versatile: Great for breakfast, dessert, or a snack! Plus, they make a great edible gift.
- Crunchy but not tooth-breaking: Biscotti should be crisp, but you won’t need to risk a dental emergency biting into these.
- Easy to store: These biscotti stay fresh for weeks in an airtight container, so you can make them ahead of time.
Key Ingredients & Substitutions
- Pistachios: These add a beautiful crunch and that unmistakable salty-sweet flavor. I buy these pre-shelled pistachios to make things easier. If you’re not a pistachio fan (I know, hard to imagine), almonds or hazelnuts make great substitutes.
- Dried Cranberries: Their tartness cuts through the sweetness of the dough, but feel free to swap them for dried cherries, apricots, or even golden raisins if you like. I like these dried cranberries.
- Unsalted Butter: Butter gives the biscotti a rich flavor without overpowering the delicate balance of the other ingredients. If you need to use salted butter, just reduce the salt in the recipe to ½ teaspoon.
- Semisweet Chocolate Chips: The optional (but really, highly recommended) melted chocolate is perfect for dipping or drizzling. You could also use white or dark chocolate, depending on your preference.
- Vanilla Extract: Don’t skip this. It adds warmth and depth of flavor to the dough.
Helpful Tips for Perfect Biscotti
Shape the dough with damp hands: Biscotti dough can be sticky, so keep a small bowl of water nearby. Wetting your hands lightly before shaping the loaves will help you create smooth, even logs without the dough sticking.
Slice with a serrated knife: Once you’ve baked and cooled the biscotti loaves, use a serrated knife to slice the biscotti into clean, even pieces. A gentle sawing motion will give you the perfect cut without crumbling the cookies.
Keep an eye on the second bake: The second baking is where biscotti get their characteristic crunch. If you prefer your biscotti to be a bit softer, bake for less time. For ultra-crispy cookies, bake a few minutes longer, flipping them halfway through for even browning.
Chocolate dipping tip: Let the biscotti cool completely before dipping or drizzling them in chocolate. This ensures the chocolate sets without a melty mess.
Variations to Try
Citrus Twist
Add a tablespoon of orange or lemon zest to the dough for a zesty, fragrant twist that pairs beautifully with the cranberries and pistachios.
White Chocolate Cranberry
Swap the semisweet chocolate for white chocolate, and maybe even drizzle a bit of both for a striking look and extra sweetness.
Spiced Biscotti
Add ½ teaspoon of cinnamon or cardamom to the dough for a warm, spiced flavor perfect for winter.
Nut-Free Option
Skip the pistachios and add more dried fruit, like apricots or golden raisins, or substitute in pumpkin seeds for a different kind of crunch.
Vegan Biscotti
For a vegan biscotti, check out this completely vegan biscotti recipe. You can use it as a base for your own favorite mix-ins.
More Sweet Treats
If you love this Cranberry & Pistachio Biscotti, be sure to check out these other delicious ideas:
- Shortbread Thumbprint Cookies
- Almond Crescent Cookies
- Chocolate Hazelnut Cookies
- Peanut Butter and Jelly Cookies
Recipe
Ingredients
- 3 ½ cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pistachios shelled and chopped
- ¾ cup dried cranberries
- 1 cup semisweet chocolate chips melted (optional)
Instructions
- Preheat the oven to 325 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and mix.
- Then add the vanilla and mix again.
- Add the flour mixture in 2-3 separate ingredients.
- Mix well after each addition.
- Gently fold in the pistachios and cranberries until evenly distributed.
- Divide the dough into 2 equal portions, then shape each into a long skinny loaf that runs about the length of the baking sheet. (See the pictures for help!)
- Place the two loaves on the parchment lined baking sheet. Bake for 25-30 minutes, or until the loaves have puffed up and are golden brown along the bottom edge.
- Allow the biscotti loaves to cool for at least 20 minutes, until they can be safely handled.
- Use a serrated knife to slice the loaves into roughly 1” strips.
- Spread the biscotti slices out on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, until desired level of done-ness is reached, flipping halfway through.
- (Optional chocolate dip/drizzle) Allow the biscotti cookies to cool completely before adding chocolate. Place the chocolate chips in a small, microwave safe bowl. Microwave in 30 second increments, stirring each time, until chocolate is melted. Dip the end of the cooled biscotti cookies into the chocolate, or drizzle the chocolate over the cookies. Allow to cool before handling.
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