If you’ve never made biscotti before, this cranberry pistachio version is the perfect place to start.
They’re crisp, golden, and packed with sweet-tart dried cranberries and nutty pistachios.
I love having a jar of these on the counter for dunking in coffee, and they’re also a thoughtful homemade gift during the holidays.
Twice-baked for that signature crunch, they keep for weeks and taste even better the next day. Let’s get baking!
Why I Love This Recipe
I first made this biscotti recipe for a holiday cookie swap, and now it’s a tradition. It’s the kind of treat people always ask for the recipe after just one bite. You can dress them up with white chocolate or keep them classic.
- Easy to make ahead and stores really well
- Looks impressive but totally doable for beginner bakers
- Perfect balance of crunchy, sweet, and nutty
- Great for gifting or coffee breaks
What You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs (room temp)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup dried cranberries
- 3/4 cup shelled pistachios (unsalted, roughly chopped)
Pro Tips
- Toast the pistachios slightly for a deeper nutty flavor
- Use room temp eggs so the dough mixes smoothly
- Don’t overmix the dough – it should be soft but not sticky
- Let the biscotti cool slightly before slicing for clean cuts
- Slice on a diagonal for those pretty, classic biscotti shapes
Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Baking sheet
- Parchment paper
- Sharp serrated knife
- Cooling rack
Substitutions and Variations
- Swap pistachios with almonds or hazelnuts
- Use dried cherries instead of cranberries
- Add orange zest for a citrusy twist
- Drizzle with melted white or dark chocolate
Make Ahead Tips
- Biscotti dough can be wrapped and chilled overnight
- Baked biscotti stay fresh for 2–3 weeks in an airtight container
- They also freeze well for up to 3 months
Makes
About 20–24 biscotti
Time
Prep: 15 minutes
First Bake: 25 minutes
Cool Time: 10 minutes
Second Bake: 15 minutes
Total Time: 1 hour
Macros (per biscotti, approx.)
- Calories: 110
- Protein: 2g
- Fat: 4g
- Carbs: 17g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Biscotti means “twice baked” — the double bake removes moisture and gives them that perfect dry crunch. The eggs help bind the dough without added fat like butter, keeping them crisp. The sugar caramelizes slightly in the oven, adding a deep golden flavor.
Common Mistakes
- Cutting the log while it’s too hot — wait at least 10 minutes
- Making the log too thick — it’ll spread too much
- Using too many add-ins — it’ll crumble when slicing
- Not flipping halfway during second bake — both sides need drying
What to Serve With
- Hot coffee or espresso
- Tea (especially black or chai)
- A glass of dessert wine like Vin Santo
- On a holiday cookie tray with other treats
FAQ
Can I make them gluten-free?
Yes, use a good 1:1 gluten-free baking flour.
How do I keep them from being too hard?
Don’t overbake. The second bake just dries them out slightly — check around 12 minutes.
Can I use salted pistachios?
Yes, just reduce added salt to a pinch or skip it.
Can I freeze them?
Absolutely! Let them cool completely and freeze in a freezer-safe bag for up to 3 months.
Step-by-Step Instructions
Step 1: Mix dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Step 2: Beat eggs and sugar
In a separate large bowl, beat 2 large room-temp eggs with 3/4 cup granulated sugar until pale and thick (about 2–3 minutes). Mix in 1/2 tsp vanilla extract and 1/2 tsp almond extract.
Step 3: Combine wet and dry
Gradually add the dry ingredients to the wet mixture. Stir until just combined. The dough will be soft but thick.
Step 4: Add cranberries and pistachios
Fold in 1 cup dried cranberries and 3/4 cup chopped pistachios until evenly distributed.
Step 5: Shape into logs
Divide dough in half. On a parchment-lined baking sheet, shape each half into a 10×2-inch log. Flatten the tops slightly.
Step 6: First bake
Bake at 350°F (175°C) for 25 minutes, or until golden and firm to the touch.
Step 7: Cool and slice
Let logs cool for 10 minutes, then slice on a diagonal into 1/2-inch thick pieces using a serrated knife.
Step 8: Second bake
Lay slices cut-side down on the baking sheet and bake for 7–8 minutes per side, until dry and crisp.
Step 9: Cool completely
Transfer to a wire rack and let cool completely before serving or storing.
Leftovers and Storage
Store in an airtight container at room temp for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months. Let thaw at room temp or pop in a 300°F oven for a few minutes to crisp up again.
Wrap Up
These cranberry pistachio biscotti are simple, stunning, and so satisfying to make. Bake them once and they’ll become a go-to favorite for holidays, coffee breaks, or whenever you want a crunchy treat. Let me know in the comments how yours turned out or if you tried any fun twists—I’d love to hear from you!
