Name: Cranberry Pistachio Biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 cups (250 g) all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup (100 g) granulated sugar; ½ cup (100 g) light brown sugar, packed; ½ cup (115 g) unsalted butter, softened; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; ½ teaspoon almond extract (optional, recommended); ¾ cup (90 g) shelled unsalted pistachios, roughly chopped; ¾ cup (90 g) dried cranberries (sweetened or unsweetened); Zest of 1 medium orange (about 1 tablespoon, optional); Optional for dipping:; 6 ounces (170 g) white or dark chocolate, melted

Few treats embody the elegance and charm of Italian baking like biscotti. These twice-baked cookies are crisp, flavorful, and designed for dipping into coffee, tea, or even wine. Among the many variations, cranberry pistachio biscotti stand out as especially festive. The vibrant red cranberries and green pistachios not only create a stunning visual contrast but also deliver a delightful balance of tartness and nuttiness. Perfect for the holidays or as a year-round indulgence, this biscotti recipe is simple enough for home bakers yet impressive enough for gifting.

Ingredients

This recipe makes about 24 biscotti.

2 cups (250 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
½ cup (115 g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional, but recommended)
¾ cup (90 g) shelled unsalted pistachios, roughly chopped
¾ cup (90 g) dried cranberries (sweetened or unsweetened)
Zest of 1 medium orange (about 1 tablespoon, optional for brightness)

For dipping (optional):

6 ounces (170 g) white or dark chocolate, melted

Instructions

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until combined. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, almond extract, and orange zest if using.

Step 4: Combine Dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in pistachios and cranberries with a spatula, ensuring they are evenly distributed.

Step 5: Shape into Logs

Divide dough in half. On the prepared baking sheet, shape each portion into a log about 10 inches long and 2 ½ inches wide. Flatten the tops slightly with damp hands.

Step 6: First Bake

Bake logs for 25–30 minutes, or until golden and firm to the touch. Remove from oven and let cool for 10 minutes on the pan. Reduce oven temperature to 325°F (160°C).

Step 7: Slice and Second Bake

Transfer cooled logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into ½-inch slices. Arrange slices cut side down on the baking sheet.

Bake for 8–10 minutes, flip slices, and bake another 8–10 minutes until crisp and lightly golden. Keep in mind the biscotti will harden further as they cool.

Step 8: Optional Chocolate Dip

Once completely cooled, dip one end of each biscotti into melted chocolate. Place on parchment and let set before serving.

Conservation and Storage

Room Temperature: Store in an airtight container for up to 2 weeks.
Freezer: Place cooled biscotti in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Make-Ahead: Bake the first stage, slice, and freeze logs. When ready, proceed with the second bake for fresh biscotti.

Variations

Nut Options: Replace pistachios with almonds, hazelnuts, or walnuts for a different flavor profile.
Fruit Swap: Use dried cherries, apricots, or blueberries instead of cranberries.
Spiced Biscotti: Add ½ teaspoon cinnamon or cardamom to the dough for warmth.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
Chocolate Lovers: Fold in ½ cup mini chocolate chips to the dough before baking.

Tips for Perfecting the Biscotti

Use a serrated knife. A gentle sawing motion prevents crumbling when slicing the logs.
Cool before slicing. Allow logs to rest for at least 10 minutes after the first bake; too hot and they’ll fall apart, too cold and they’ll crack.
Bake evenly. Flip biscotti halfway during the second bake for consistent crispness.
Don’t overbake. They should be firm but not rock-hard; they’ll continue crisping as they cool.
Add zest for brightness. Orange zest complements cranberries beautifully.

Serving Suggestions

Cranberry pistachio biscotti are wonderfully versatile:

Coffee Companion: Serve with cappuccino, espresso, or black coffee for dunking.
Tea Time: Pair with chamomile, green tea, or Earl Grey.
Festive Platters: Arrange on holiday trays with gingerbread, shortbread, and snowball cookies.
Gift Idea: Wrap in cellophane bags tied with ribbon for homemade presents.
After-Dinner Treat: Serve with dessert wine like Vin Santo or Port for a classic Italian pairing.

Conclusion

Cranberry pistachio biscotti combine the crisp texture of traditional Italian biscotti with festive colors and flavors. The tart cranberries, crunchy pistachios, and hint of citrus make them ideal for the holidays, but their elegance ensures they’re welcome any time of year. With easy storage, numerous variations, and broad serving possibilities, this biscotti recipe is both versatile and reliable. Once you master the technique, these cookies will become a staple in your baking repertoire—perfect for sharing, gifting, or savoring alongside your favorite drink.

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Cranberry Pistachio Biscotti

Author: hafsahafsa
Total Time: 65 minutes
Yield: 24 biscotti 1x
Diet: Vegetarian

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Description

Cranberry pistachio biscotti are crisp, elegant twice-baked Italian cookies studded with vibrant red cranberries and green pistachios. Perfect for coffee, tea, or holiday gifting, these cookies strike a balance of tartness, nuttiness, and sweetness with a festive flair.

Ingredients

Scale

2 cups (250 g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup (100 g) granulated sugar

½ cup (100 g) light brown sugar, packed

½ cup (115 g) unsalted butter, softened

2 large eggs, room temperature

1 teaspoon pure vanilla extract

½ teaspoon almond extract (optional, recommended)

¾ cup (90 g) shelled unsalted pistachios, roughly chopped

¾ cup (90 g) dried cranberries (sweetened or unsweetened)

Zest of 1 medium orange (about 1 tablespoon, optional)

Optional for dipping:

6 ounces (170 g) white or dark chocolate, melted

Instructions

Preheat oven – Set oven to 350°F (175°C). Line baking sheet with parchment.

Mix dry ingredients – In a bowl, whisk flour, baking powder, and salt.

Cream butter and sugar – In a large bowl, beat butter with sugars until fluffy (2–3 minutes). Add eggs one at a time. Mix in vanilla, almond extract, and orange zest.

Combine dough – Gradually add dry ingredients. Fold in pistachios and cranberries.

Shape logs – Divide dough in half. Form two logs about 10 inches long and 2 ½ inches wide on the baking sheet. Flatten slightly.

First bake – Bake 25–30 minutes until golden and firm. Cool 10 minutes. Reduce oven temp to 325°F (160°C).

Slice and second bake – Slice logs diagonally into ½-inch slices with serrated knife. Lay cut-side down. Bake 8–10 minutes, flip, and bake another 8–10 minutes until crisp. Cool completely.

Optional dip – Dip one end in melted chocolate. Let set before serving.