Cranberry Pistachio Biscotti
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Cranberry pistachio biscotti are crispy, flavorful, perfect for dunking, and make a gorgeous homemade gift that everyone will love!
Festive, crunchy, and oh so delicious!
I grew up eating the best biscotti ever, from the classic cantucci with almonds, to the more creative chocolate chip biscotti or lemon biscotti.
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I LOVE the amazing crunchy texture and the simple dough, which can be customized with the most delicious add-ins.
Biscotti means twice (bis) cooked (cotti) as the dough is shaped into logs, baked, then sliced and baked again. Baking them twice provides an addictive, crispy texture that makes them delicious and perfect for dunking.
And since December and the Christmas holidays are just around the corner, I’m excited to share my gorgeous cranberries & pistachio biscotti!
They are gorgeously simple, but the combination of nutty pistachios and sweet, red cranberries makes them so flavorful, festive, and absolutely special.
Also, they make the perfect make-ahead homemade gift, as they’re so dry and crunchy that they keep for 2 weeks.
This cranberry pistachio biscotti recipe is a hit with family and friends every year. They are so good, you can’t stop at just one, seriously!
List of the ingredients
- Pistachios
- Dried cranberries
- All-purpose flour
- Eggs
- Butter
- Orange + vanilla extract
- Honey
- Baking powder
- Salt
How to make cranberry Pistachio Biscotti
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Using a stand mixer or hand-electric mixer, beat eggs and sugar until pale.
- Reduce the speed and add the butter, vanilla, honey, and orange zest.
- Slowly add the flour and baking powder, mixing until combined.
- Add pistachios and cranberries, and mix until evenly distributed.
- Shape the dough into two logs and place them on a baking sheet.
- For a nice finish, brush the logs with an egg wash. This step is optional, but it’s great to add a shiny, golden color.
- Bake for 30 minutes until golden brown and firm.
- Remove the baking sheet from the oven and reduce the temperature.
- Using a sharp, serrated knife, cut the logs on the diagonal.
- Return the slices to the baking sheet for a second bake, 10 minutes on each side, until they get the perfect texture!
Recipe notes
Cranberry Pistachio Biscotti
Flour: You’ll need regular all-purpose flour/plain flour and baking powder.
Eggs: To provide structure. If you wish to give biscotti as a homemade gift, I recommend brushing the logs with an egg wash for a beautiful finish.
Sugar: I used light brown soft sugar, as it incorporates well into the batter (here in the UK, caster sugar is excellent), but powdered sugar/confectioner’s sugar works well too.
Butter: This biscotti recipe only calls for 2 Tbsp of unsalted butter and strikes the perfect balance to make perfectly crunchy biscotti, not too hard.
Cranberry + Pistachios: The combination of nuts and dried fruit is fantastic. You need unsalted, whole pistachios and dried cranberries.
Flavor: In addition to honey and vanilla, the recipe uses plenty of orange zest that pairs so well with cranberries.
Baking powder: 1 tsp balances the lightness and the biscotti’s typical dense texture. I don’t recommend using self-raising flour for this biscotti recipe.
TIPS FOR PERFECT BISCOTTI
- Don’t over-bake, or biscotti will be rock-hard!
- Wet your hands to prevent the dough from sticking.
- Make sure the two logs have the same size and shape.
- Allow room between the two logs—they spread in the oven.
- Brush the logs with beaten egg for a beautiful finish.
- Slice the logs when they’re still warm—not hot, or they will crumble!
- Use a sharp knife for a clean cut – I use a chef’s knife, not a serrated one.
- Try to get uniformly sized biscotti.
Storage tips
They last up to 10 days if stored in an airtight container (these types of metal tins are best for storing biscotti!).
More cookies & biscotti…
For more cookie recipes, check out this list of Christmas cookies.
Below are a few of our favorites:
- Fig cookies (Italian cucciddati)
- Chocolate orange cookies
- 1-bowl Orange chocolate cookies
- Vegan almond biscotti
- 4-ingredient coconut cookies
- Chocolate biscotti
If you make this cranberry pistachio biscotti recipe, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Cranberry Pistachio Biscotti
Ingredients
- 1 medium-sized egg
- 1 egg yolk
- ½ cup + 2 Tbsp (125 grams) sugar
- 2 tablespoons (30 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 orange zest
- 1 tablespoon honey
- 2 cups + 1 Tbsp (260 grams) all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon fine salt
- ¾ cup (100 grams) Unsalted pistachios
- ¾ cup (100 grams) dried cranberries
Optional
- 1 egg (to brush the biscotti logs)
Instructions
- Preheat the oven to 360°F/180°C and line a baking sheet with parchment paper or a silicone mat. Stir flour, salt, and baking powder in a bowl until combined. Set aside.
- Using a stand mixer fitted with a whisk attachment or an electric beater (or a whisk), beat 1 egg, egg yolk, and the sugar at medium-high speed until pale and fluffy, about 1 or 2 minutes. Reduce the speed and gradually add the melted butter, then vanilla, honey, and orange zest. Mix until combined.
- Add the dry ingredients in a few steps with the motor running, not all in one. Scrape down the sides and bottom of the bowl as needed during this step. Next, add the cranberries and pistachio, mix until well combined and evenly distributed.
- Remove the dough from the bowl using a rubber spatula, transfer it to a work surface, and shape it into two equal logs (possibly the same size and shape). If the dough is sticky, don't add any flour; simply wet your hands to handle it.
- Place the two logs on the prepared baking sheet well apart (they will spread once in the oven). Press gently with your hands, flattening them a little bit. For a shiny finish, I recommend brushing the logs with a beaten egg.
- Bake in the preheated oven for 25-30 minutes until firm and golden.
- Remove the baking sheet from the oven, place it on a rack, let it cool for about 10 minutes, and reduce the oven temperature to 250℉-120℃.
- Transfer the logs to a cutting board, and using a sharp knife with a sewing motion, slice the logs diagonally into about ½-inch thick slices (or thicker, if desired).
- Return the biscotti slices to the baking sheet, cut side up, and bake them again for 10 minutes per side, a total time of 20 minutes. You can prolonge this time in the oven a little bit to make them crispier (but keep an eye on them – you don't want them too brown or hard).
- Let the cranberry pistachio biscotti cool. They keep well in airtight containers or metal tin for about 10-12 days.
