Cranberry Pistachio Biscotti

4.60 from 5 votes

These delicious pistachio biscotti make excellent gifts, or enjoy them yourself with your morning coffee!

Prep Time15

Cook Time50

Resting Time30

Total Time1 5

Course: Dessert, Snacks

Cuisine: Italian

Servings: biscotti

Calories: 151kcal

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 flour mixture to the 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 in-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 sides down on 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.

The cranberry pistachio biscotti will harden as they cool.
Store the biscotti in an air tight 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 biscotti with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice.