Cranberry Pistachio Biscotti, the perfect gift for a coffee lover, or yours to enjoy! The biscotti's crunchy texture is perfect for dipping into your coffee or tea. So bake a batch of these tasty Italian cookies, then sneak away for a well-deserved coffee break. You may also want to try my Fig Walnut Biscotti!
Why This Recipe Works
You don't have to be Italian to enjoy these Cranberry Pistachio Biscotti. That's right, I have been making these cookies for a few years now and I'm totally hooked!
Biscotti are easier to prepare than most people would think. The pistachios, cranberries, and chocolate can be substituted with your favorite nuts, berries, and chocolate. You can even add different extracts to get the flavor that you prefer.
How to Make This Recipe
Preheat the oven to 350 degrees F
- Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended. Add the sugar and mix until completely incorporated.
2. Whisk flour, salt, and baking powder in another bowl then add to the mixing bowl. Mix until the flour is blended with the other ingredients.
3. Fold the pistachios, dried cherries, and chocolate chips into the batter just until combined.
4. Place parchment paper on a baking sheet. With wet hands, divide the dough equally and form into two logs, approximately 12" long and 3" wide. Leave a 3" space in-between the two logs.
5. If needed, re-wet your hands and smooth the logs as best you can.
6. Bake the cranberry pistachio biscotti in a preheated oven for 30 minutes, then remove from the oven and cool for 30 minutes more. Reduce oven temperature to 325°F.
7. Once cooled, gently transfer one log at a time to a cutting board.
8. Using a bread knife, slice each log crosswise into 12 equal portions.
9. Evenly space the biscotti and bake for an additional 20 minutes.
Expert Tips
- The cranberry pistachio biscotti will harden as they cool.
- Store the biscotti in a tin container and they will last forever! Okay, not really forever, but you won't have to worry about tossing them out before they're gone.
- Pecans or walnuts would be a great addition if you don't have pistachios on hand.
- You can also try other dried fruit, like figs, or mango.
- If you like, you can drizzle the biscotti with either melted white chocolate or a simple glaze.
- I sometimes drizzle them with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice. However, they are perfect without it too.
Related Recipes
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Pistachio, Chocolate, and Cranberry Biscotti
Ingredients
- 3 cups all purpose flour
- ½ tsp. salt
- 2 tsp. baking powder
- 3 eggs
- 2 T. coconut oil
- 2 tsp. vanilla extract
- 1 cup sugar
- ½ cup shelled pistachios
- ½ cup dried cherries or cranberries
- ½ cup white chocolate
Instructions
- Preheat the oven to 350 degrees F
- Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended. Add the sugar and mix until completely incorporated.
- Whisk flour, salt, and baking powder in another bowl then add to the mixing bowl. Mix until the flour is blended with the other ingredients.
- Fold the pistachios, dried cherries, and chocolate chips into the batter just until combined.
- Place parchment paper on a baking sheet. With wet hands, divide the dough equally and form into two logs, approximately 12" long and 3" wide. Leave a 3" space in-between the two logs.
- If needed, re-wet your hands and smooth the logs as best you can.
- Bake the cranberry pistachio biscotti in a preheated oven for 30 minutes, then remove from the oven and cool for 30 minutes more. Reduce oven temperature to 325°F.
- Once cooled, gently transfer one log at a time to a cutting board.
- Using a bread knife, slice each log crosswise into 12 equal portions.
- Evenly space the biscotti and bake for an additional 20 minutes.
Notes
- The cranberry pistachio biscotti will harden as they cool.
- Store the biscotti in a tin container and they will last forever! Okay, not really forever, but you won't have to worry about tossing them out before they're gone.
- Pecans or walnuts would be a great addition if you don't have pistachios on hand.
- You can also try other dried fruit, like figs, or mango.
- If you like, you can drizzle the biscotti with either melted white chocolate or a simple glaze.
- I sometimes drizzle them with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice. However, they are perfect without it too.
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