Cranberry Pistachio Biscotti are crisp, twice-baked cookies that bring together the sweet-tart flavor of dried cranberries and the rich, nutty crunch of pistachios. Perfect for holiday cookie boxes or alongside a hot cup of coffee, they’re both beautiful and delicious. In this recipe, we’ll walk through every step, share pro tips for perfect slicing, and give you creative variations to try. Don’t miss our Raspberry Pistachio Cake if you love this flavor combination.
Ingredients
- 1 cup dried cranberries
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs (plus 1 beaten egg for brushing)
- 1 teaspoon vanilla extract
- 1 cup shelled pistachios
- Extra granulated sugar for sprinkling
Step-by-Step Instructions
1. Prep the Oven & Cranberries
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Place cranberries in a small bowl and cover with boiling water. Let them plump for about 15 minutes, then drain and set aside.
2. Mix Dry Ingredients
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Add Eggs & Vanilla
Add 3 eggs one at a time, mixing well after each addition. Scrape down the sides as needed. Mix in vanilla extract.
5. Combine Dough
On low speed, add the flour mixture until just combined. Stir in cranberries and pistachios.
6. Shape the Logs
Transfer dough to a lightly floured surface. Divide in half and shape each portion into a 16-by-2-inch log. Place them on the prepared sheet, spacing them 3 inches apart.
Flatten slightly with your palm. Brush with beaten egg and sprinkle generously with sugar.
7. First Bake
Bake for about 25 minutes, rotating the pan halfway through, until the logs are slightly firm.
Cool on the sheet for 20 minutes, then reduce oven temperature to 300°F (150°C).
8. Slice Biscotti
Transfer logs to a cutting board. Using a long, sharp serrated knife, slice each log diagonally into 1/2-inch pieces. This will help keep the fruit and nuts intact.
9. Second Bake
Place slices cut side down on a wire rack set over a baking sheet. Bake for 30 minutes or until dry and firm. Let cool completely.
Storage Tips
Keep biscotti in an airtight container at room temperature for up to 1 week.
Variations to Try
Swap the fruit: Try dried apricots, sour cherries, or crystallized ginger.
Swap the nuts: Use almonds, pecans, or hazelnuts.
Dip in chocolate: Once cooled, dip one end in melted white or dark chocolate.
For another pistachio-forward treat, check out our Ricotta Pistachio Honey Bites or Pistachio Wedding Cookies.
FAQs About Cranberry Pistachio Biscotti
1. Can I make biscotti without an electric mixer?
Yes, you can cream the butter and sugar by hand using a wooden spoon, though it will take more effort.
2. Why did my biscotti crumble when slicing?
Use a serrated knife and allow the logs to cool for 15–20 minutes before cutting to avoid breaking.
3. Can I freeze biscotti?
Yes, store cooled biscotti in an airtight container in the freezer for up to 2 months.
4. How do I make softer biscotti?
Bake for a slightly shorter time during the second bake—about 20 minutes instead of 30.
5. Can I make this gluten-free?
Substitute a cup-for-cup gluten-free flour blend for best results.
Conclusion
Cranberry Pistachio Biscotti is a versatile recipe that can be tailored to your taste. Whether you enjoy it plain or dipped in chocolate, it’s a treat that never disappoints. If you’re craving more nutty desserts, discover our Pistachio Gelato for a creamy twist.