Cranberry Pistachio Biscotti with flour, eggs, sugar, cranberries, and pistachios—crispy, colorful, and perfect for dunking in coffee.
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Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest with you—when I first tried making biscotti, I didn’t really know what I was doing. Twice-baked cookies? It sounded like one of those things you only order at a café when you want to look fancy. But then, one December, I was scrolling through Pinterest (you know, the black hole of holiday recipes), and I saw a picture of these biscotti packed with cranberries and pistachios. The colors alone—red and green—screamed Christmas to me. I thought, “Okay, maybe I can pull this off.”
The first batch? Let’s just say I sliced them too soon, they crumbled everywhere, and my kitchen looked like a flour bomb had exploded. But my husband, bless him, still dipped a broken piece into his coffee and said, “These are actually amazing.” You ever have one of those moments where something goes wrong but it still turns out kind of magical? That was it. Since then, Cranberry Pistachio Biscotti has become our holiday cookie, though I don’t really wait for December anymore—I’ll make them in July if I feel like it. Coffee doesn’t care what month it is, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cranberry Pistachio Biscotti Recipe?
Here’s the thing about biscotti—they’ve got personality. They’re not soft, gooey cookies (and hey, I love a good chocolate chip, don’t get me wrong). They’re crisp, sturdy, almost stubborn in a way, but that’s exactly what makes them perfect for dunking. Coffee, tea, hot cocoa… they hold their ground.
This cranberry pistachio version is especially good because you get that tart little pop of cranberry against the buttery crunch of pistachios. It’s like sweet and salty trail mix got dressed up for a holiday party. And the best part? They last forever compared to regular cookies. Not forever-forever, but you won’t feel like you need to pawn them off on neighbors after day three.
Ingredient Notes:
Let’s walk through the lineup real quick:
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Flour – Nothing fancy, just plain all-purpose. Think of it as the stage where everyone else shines.
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Baking powder – Gives just enough puff so you’re not gnawing on biscotti bricks.
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Sea salt – Always, always add salt. It’s the difference between “meh” and “oh wow.”
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Eggs – The glue that keeps your biscotti in one piece instead of in crumbs on your lap.
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Sugar – Enough sweetness without turning it into dessert overload.
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Oil – Keeps things workable. I once skipped it and ended up with dough that felt like wet sand. Don’t recommend.
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Pistachios – Honestly, pistachios make anything feel a little fancier, don’t they? Plus, that green color is a showstopper.
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Craisins (dried cranberries) – Tart, chewy, and a good balance for the nuts. Also, they look like little red jewels in every slice.
How To Make Cranberry Pistachio Biscotti?
So here’s the deal: biscotti might sound like something that requires a degree in pastry arts, but it’s really just mix, shape, bake, slice, and bake again. You can totally do this.
Step 1: Preheat & prep
Set the oven to 350°F. In a small bowl, mix flour, baking powder, and salt. That’s your dry team. Keep it nearby.
Step 2: Egg magic
In a bigger bowl (or the stand mixer you swore you’d use more), beat the eggs lightly. Add sugar slowly, and watch it transform into something light and frothy. That’s your cue to drizzle in the oil. Keep mixing until it looks pale yellow—kind of like the color of sunshine through a kitchen window.
Step 3: Bring it all together
Add the dry mix to the wet mix. Stir just until it blends—don’t get carried away. Fold in the pistachios and cranberries. If the dough feels dry, sneak in half a teaspoon of oil.
Step 4: Shape the log
With damp hands (trust me, it makes life easier), shape the dough into a log about 1 inch thick and 3 inches wide on a baking sheet. Don’t stress about perfection. Rustic is charming, and it tastes the same either way.
Step 5: First bake
Bake for about 25 minutes. It should be golden and make your kitchen smell like heaven. Let it cool for 10 minutes—just enough that you can slice without it falling apart.
Step 6: Slice & second bake
Cut into ½-inch slices with a serrated knife. Lay them flat on their sides and pop them back into the oven for 10–12 minutes. That’s when they crisp up into real biscotti. Cool on a rack. Or eat one warm if you’re impatient—I always do.
Want To Save This Recipe?
Storage Options:
Here’s one of the best parts about biscotti: they’re not needy. Store them in an airtight container, and they’ll last up to two weeks on the counter. Freeze them if you want them around longer—they hold up beautifully. Honestly, I swear they taste even better after sitting a day or two, like the flavors had time to “get to know each other.”
Variations and Substitutions:
No pistachios? No problem. Can’t find craisins? Totally fine. Biscotti is one of those recipes that welcomes a little creativity.
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Try almonds, hazelnuts, or pecans instead of pistachios.
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Swap cranberries for dried cherries, raisins, or chopped apricots.
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Add orange zest to the dough for a citrus kick.
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Dip half the biscotti in chocolate (white, milk, or dark—depends on your mood).
See? Flexible.
What to Serve with Cranberry Pistachio Biscotti?
So, here’s the fun part: what do you dunk yours in?
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Coffee – Obvious choice, and honestly the best.
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Tea – Black tea works beautifully, but green tea adds an earthy twist.
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Hot chocolate – For when you want your snack and drink to feel like a hug.
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Wine – Italians dip biscotti in vin santo (a sweet dessert wine). Haven’t tried it yet? Worth putting on your foodie bucket list.
Frequently Asked Questions:
Why are biscotti baked twice?
That second bake is the secret to their crunch. Without it, you’ve basically just got long, flat cookies.
Can I make them gluten-free?
Yep! Just use a 1:1 gluten-free flour blend. Might need a tiny bit more oil to balance the texture, but it works.
Why do mine crumble when I slice them?
Timing’s everything. Slice when they’ve cooled for about 10 minutes. Too hot = crumble city. Too cold = tough to cut. Serrated knife is your friend here.
So, there you have it—Cranberry Pistachio Biscotti that are colorful, crunchy, and way easier than they look. They’ve become my go-to whenever I want something that feels a little special but doesn’t take all day. What about you—are you more of a coffee dunker or a tea sipper?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Pistachio Biscotti
Ingredients
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ⅔ cup granulated sugar
- 2 tablespoons oil vegetable or canola
- ⅔ cup pistachios whole or chopped
- ⅔ cup dried cranberries craisins
Instructions
Prepare the oven and dry ingredients
- Preheat the oven to 350°F (175°C). In a small bowl, combine the flour, baking powder, and salt. Set aside.
Mix the wet ingredients
- In a large bowl, or the bowl of a stand mixer, lightly beat the eggs. Gradually add the sugar while mixing until the mixture becomes light and frothy. Slowly incorporate the oil, mixing until the batter turns pale yellow in color.
Form the dough
- Add the flour mixture to the wet ingredients, blending until just combined. Fold in the pistachios and cranberries. If the dough appears too dry, add approximately ½ teaspoon of oil.
Shape the log
- With slightly moistened hands, shape the dough into a log on a parchment-lined baking sheet, approximately 1 inch thick and 3 inches wide.
First bake
- Bake for 25 minutes, or until the log is lightly golden. Remove from the oven and allow it to cool for about 10 minutes.
Slice and second bake
- Using a serrated knife, slice the log into ½-inch pieces. Place the slices cut-side down on the baking sheet. Return to the oven and bake for an additional 10–12 minutes, or until crisp and golden. Transfer to a cooling rack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
