These crisp Italian cookies are perfect for dunking in your morning coffee. Cranberry Pistachio Biscotti have a satisfyingly crunchy texture and a bright, nutty-sweet flavor. The pistachios add a toasty crunch while the dried cranberries provide sweet-tart bites that contrast the cookie’s subtle sweetness. Because biscotti are twice-baked, they stay crisp and travel well, making them an excellent homemade gift—wrap a few in cellophane or tuck them into a ceramic mug for the coffee lovers in your life.
What is Biscotti?
Biscotti—also called cantucci in parts of Italy—are oblong, twice-baked cookies traditionally made with almonds. The dough is shaped into logs, baked, sliced, and baked again. This double baking creates the firm, dry texture that makes biscotti ideal for dipping in coffee, tea, or sweet dessert wines. Their crispness and long shelf life are part of their charm.
Ingredients for Cranberry Pistachio Biscotti
This recipe highlights two star ingredients: raw shelled pistachios and dried cranberries. Look for unsalted, unroasted pistachios (shelled) so the biscotti don’t become too salty; chopping them coarsely gives a nice texture. Dried cranberries add color and a lively sweet-tart flavor. Below is a simple ingredient list you can keep on hand when you bake these biscotti:
- Butter (½ cup / 113g), at room temperature
- Granulated sugar (¾ cup / 150g)
- Eggs (2 large), at room temperature
- Vanilla extract (2 teaspoons)
- All-purpose flour (2 cups / 240g)
- Baking powder (1½ teaspoons)
- Salt (½ teaspoon)
- Raw shelled pistachios (¾ cup), coarsely chopped
- Dried cranberries (⅔ cup), coarsely chopped
Can I Use Other Dried Fruits and Nuts?
Absolutely. Biscotti are very versatile—swap in different nuts or dried fruits to suit your tastes. Just use unsalted, unroasted nuts so the flavors stay balanced. Chop nuts and fruits to varied sizes to create interesting texture in each bite. You can also add citrus zest for brightness or drizzle melted chocolate over the cooled biscotti for a more decadent finish.
- Almonds
- Hazelnuts
- Pecans
- Dried cherries
- Dried apricots
- Chocolate chips or chopped chocolate
Cranberry Pistachio Biscotti Recipe
Cranberry Pistachio Biscotti
Crisp, twice-baked cookies studded with toasted pistachios and chewy dried cranberries. Perfect for dunking into coffee or gifting to friends.
Author: Rachel
Yield: 24 cookies
Prep Time: 35 mins | Cook Time: 45 mins | Total Time: 1 hr 20 mins
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup raw shelled pistachios, coarsely chopped
- ⅔ cup dried cranberries, coarsely chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a stand mixer fitted with the paddle attachment (or using a bowl and hand mixer), cream the butter and sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- With the mixer on low, add the eggs one at a time, then add the vanilla. Mix until combined.
- Scrape the bowl again and add the flour, baking powder, and salt. Mix on low just until the dough comes together. Fold in the pistachios and dried cranberries by hand or on low speed so they are evenly distributed without overmixing.
- Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log about 1¼ inches wide by 15 inches long. Space the logs at least 3 inches apart to allow for slicing.
- Bake the logs for 25–30 minutes, until they are firm to the touch and lightly golden. Remove from the oven and let cool for 10–15 minutes until they are cool enough to handle but still warm.
- Transfer the logs to a cutting board. Using a serrated knife, slice each log into 1-inch-thick pieces. Place the slices cut-side down on the baking sheet.
- Bake the slices a second time for 10–12 minutes, until they are crisp and golden brown. Allow the biscotti to cool completely on a wire rack before serving.
- Serve plain or dunk in coffee, tea, or hot chocolate. Store cooled biscotti in an airtight container.
Notes
- Storing: Keep biscotti in an airtight container at room temperature for up to 7 days. They may be refreshed in a low oven (275°F / 135°C) for a few minutes if they lose crispness.
If you make this recipe, let others know which flavor variations you tried. Tagging accounts or sharing photos helps inspire new combinations—many bakers love seeing pistachio-based recipes and creative twists on classic biscotti.