This Cranberry Pistachio Biscotti recipe is just what you need to make light, nutty, and flavorful biscotti! These crunchy Italian cookies are perfect for dipping into coffee and tea. Or do what the Italians do and dip them into your elderberry wine!
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You don't have to be Italian to enjoy these Cranberry Pistachio Biscotti. I have been making these cookies for years now and I'm totally hooked!
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Why You'll Love This Recipe
Biscotti are easier to prepare than most people think. The add-ins can be substituted with your favorite nuts, berries, or chocolate flavor. You can even add different extracts to achieve the perfect flavor!
Another great thing about biscotti is they have a long shelf life. Store them in a tin can and you'll enjoy them for months to come! If you have the will to pace yourself...
Ingredients & Substitutions
- Flour: All-purpose flour.
- Pistachios: You can substitute an equal amount of walnuts, pecans, or almonds.
- Coconut oil: Instead of using coconut oil, you can substitute avocado oil, olive oil, or softened butter.
- Eggs: Three large eggs.
- Craisins: The dried cranberries can be replaced with dried cherries, currants, or raisins.
- Orange Powder: I like to also add dried orange peels powder which I always have on hand. Orange zest can also be used.
- Chocolate: Dark chocolate or semi-sweet can be used instead of white chocolate. If you want to dip the biscotti into melted chocolate, I recommend almond bark melting chocolate.
*A full list of ingredients can be found at the bottom of the post.
How to Make Cranberry Pistachio Biscotti
Preheat the oven to 325 degrees F
Step 1: Using a stand mixer, beat eggs, melted coconut oil, and vanilla extract until blended. Add sugar and mix until completely incorporated.
Step 2: In a separate bowl, whisk flour, salt, and baking powder. Add flour mixture to the egg mixture. Beat until the cookie dough comes together. Fold pistachios, cranberries, and chocolate chips into the batter.
Step 3: 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.
Step 4: Bake the cranberry pistachio biscotti in a preheated oven for 30 minutes, then remove from the oven and cool for 30 minutes more.
Step 5: Once cooled, gently transfer one log at a time to a cutting board. Using a serrated knife, slice each log on the bias into 12 equal portions. Lay biscotti cut sides down on parchment-lined sheet and bake for 20 minutes, flip halfway through.
Optional Step: Cool biscotti on wire racks. Melt white chocolate, then dip one end of the biscotti into it. You can also drizzle melted chocolate onto the biscotti if you wish. Allow the chocolate to set before storing the biscotti in an airtight container.
Recipe FAQs
Biscotti are delicious when prepared with oil, such as olive oil or coconut oil, but also with butter. However, traditional biscotti have neither and taste just as delicious!
One pistachio biscotti has approximately 150 calories.
One of the most distinct qualities of biscotti is their hard texture. This makes them the perfect cookie for dunking into coffee, tea, or wine! As biscotti get stale, they begin to soften, so a soft biscotti is a stale biscotti.
Pro Tips
- The cranberry pistachio biscotti will harden as they cool.
- Store the biscotti in an airtight container and store it at room temperature.
- You can also try other dried fruits, like figs, mango, or apricots.
- If you like, you can drizzle the biscotti with either melted white chocolate or a simple glaze.
- Drizzle biscotti with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons of orange juice.
More Italian Dessert Recipes
If you enjoy this pistachio biscotti recipe, you'll want to check out these other great recipes, too!
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Ingredients
Equipment
Method
- Preheat the oven to 325°F
- Using a stand mixer, beat eggs, melted coconut oil, and vanilla extract until blended. Add sugar and mix until completely incorporated.
- In a separate bowl, whisk flour, salt, and baking powder. Add the flour mixture to the egg mixture. Beat until the cookie dough comes together. Fold pistachios, cranberries, and chocolate chips into the batter.
- 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 between the two logs.
- Bake the cranberry pistachio biscotti in a preheated oven for 30 minutes, then remove from the oven and cool for 30 minutes more.
- Once cooled, gently transfer one log at a time to a cutting board. Using a serrated knife, slice each log on the bias into 12 equal portions. Lay biscotti cut-side down on a parchment-lined sheet and bake for 20 minutes; flip halfway through.
- Cool biscotti on wire racks. Melt white chocolate, then dip one end of the biscotti into it. You can also drizzle melted chocolate onto the biscotti if you wish. Allow the chocolate to set before storing the biscotti in an airtight container.
Nutrition
Notes
- The cranberry pistachio biscotti will harden as they cool.
- Store the biscotti in an airtight container and store at room temperature.
- You can also try other dried fruit, like figs, mango, or apricots.
- If you like, you can drizzle the biscotti with either melted white chocolate or a simple glaze.
- Drizzle the biscotti with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice.
James says
These are -hands down- the best biscotti I've ever tasted!Great texture and phenomenal flavor!
Hilda Sterner says
Thanks, James! Glad to hear they were enjoyed! 🙂
Kelly Methey says
These are so, so good! I love them!
Hilda Sterner says
Thank you, Kelly! I was just thinking a few days ago it's been a while since I've made them. This is a sign that I need to get on it!
Kathy Fisher says
These are just delicious. Try them, you'll like them.
Hilda Sterner says
Thank you, Kathy! ❤️