These cranberry pistachio biscotti are a little crunchy, a little chewy, and completely addictive.
They’re not too sweet, they’re super easy to make, and they look so pretty with those red and green pops.
I love baking a big batch and wrapping them up as little gifts — or just keeping them in a jar on the counter for dunking in my coffee.
Why I Love This Recipe
This recipe has been a go-to for me ever since I made it on a whim before a holiday party. The red cranberries and green pistachios just scream festive — but honestly, I make them year-round.
- Perfect for gifting or bringing to a get-together
- Stores well for days (even weeks!)
- Not too sweet — perfect for tea or coffee
- Crunchy, but not hard on your teeth
- You can make it ahead and freeze it
Servings and Cook Time
Makes: About 24 biscotti
Total Time: 1 hour 10 minutes (including both bakes and cooling)
Macros (Per Biscotti – Approximate)
- Calories: 120
- Carbs: 18g
- Fat: 5g
- Protein: 2g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Biscotti are twice-baked cookies. The first bake sets the dough into a loaf, while the second bake removes moisture to make them crisp. Pistachios stay tender and buttery inside, and the cranberries soften just enough to balance the crunch. A touch of oil in the dough keeps them from turning into rock-solid teeth-breakers.
Common Mistakes
- Cutting the biscotti while still too hot: Let the loaf cool for 10 minutes so it slices cleanly.
- Overbaking the second time: You want golden and dry, not dark brown.
- Using fresh cranberries: Use dried ones only — fresh will make the dough too wet and ruin the texture.
- Skipping the parchment paper: These will stick, trust me.
What to Serve With
- Hot coffee or espresso
- Chai or black tea
- A little scoop of vanilla ice cream
- Greek yogurt for breakfast
FAQ
Can I freeze biscotti?
Yes, freeze them after the second bake in an airtight bag for up to 3 months.
Do I have to use pistachios?
Nope — almonds or hazelnuts are great too.
Why are mine so crumbly?
They might have needed to cool longer before slicing, or your knife wasn’t sharp enough.
Can I dip them in chocolate?
Absolutely — dip one end in melted dark or white chocolate and let them harden on parchment.
What You’ll Need
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup light olive oil or neutral oil
- 3/4 cup shelled pistachios, roughly chopped
- 2/3 cup dried cranberries
- Optional: 1/2 tsp almond extract
Pro Tips
- Toast your pistachios for a few minutes before adding — boosts the flavor.
- Wet your knife before slicing the loaf to avoid crumbles.
- Flip the biscotti halfway through second bake so both sides crisp evenly.
- Let them cool completely before storing or they’ll go soft.
- Use a serrated knife for the cleanest cuts.
Tools Required
- Mixing bowls
- Whisk
- Rubber spatula
- Sharp serrated knife
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Substitutions and Variations
- Swap pistachios for almonds, pecans, or hazelnuts
- Add orange zest for extra flavor
- Use dried cherries instead of cranberries
- Add mini white chocolate chips
- Use almond extract instead of or with vanilla
Make Ahead Tips
You can make the dough, shape it into a log, and refrigerate it for up to 2 days before baking. Or bake the biscotti fully and store them in an airtight container for up to 2 weeks.
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt until combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, and 1/4 cup light olive oil until smooth and slightly thick.
Step 3: Combine Wet and Dry
Pour the wet mixture into the bowl with the flour. Stir with a rubber spatula until just combined — the dough will be sticky.
Step 4: Add Pistachios and Cranberries
Fold in 3/4 cup chopped pistachios and 2/3 cup dried cranberries. Mix until evenly distributed.
Step 5: Shape the Dough
On a parchment-lined baking sheet, shape the dough into a 10-inch long, 3-inch wide log using damp hands to smooth the top.
Step 6: First Bake
Bake the log at 350°F for 25 minutes until lightly golden. Remove and let it cool for 10 minutes.
Step 7: Slice the Biscotti
Using a serrated knife, slice the slightly cooled log into 3/4-inch thick slices on the diagonal.
Step 8: Second Bake
Lay slices flat on the baking sheet. Bake at 325°F for 10 minutes, flip, and bake 10 minutes more until golden and crisp. Cool completely.
Step 9: Cool and Serve
Let the biscotti cool completely on a wire rack before storing or serving.
Leftovers and Storage
Store completely cooled biscotti in an airtight container at room temp for up to 2 weeks. You can also freeze them for 3 months — just make sure to thaw uncovered so they don’t go soggy.
Wrap-Up
You’ve just made homemade biscotti — crunchy, nutty, fruity, and so satisfying! I hope you enjoy every dunk, bite, and crumb. If you give this a try, leave a comment and let me know how it went or ask any questions. Happy baking!
