Irresistible Pistachio and Cranberry Biscotti in 2 Bakes

Nothing says holidays like the smell of freshly baked biscotti wafting through the kitchen. For as long as I can remember, my Pistachio and Cranberry Biscotti has been the star of our Christmas cookie tins. After years of baking (and taste-testing countless batches), I’ve perfected this festive Italian treat that combines crunchy pistachios with tart cranberries in every bite.

The first time I made these for neighbors, they came back asking for the recipe before the tin was empty. Now it’s our family’s go-to edible gift – wrapped in pretty cellophane with a red ribbon, these jewel-toned biscotti look as cheerful as they taste. What I love most is how the pistachios stay crisp while the cranberries get slightly chewy after that signature double bake. Dunk one in your morning coffee, and you’ll understand why this recipe has been my holiday secret weapon for over a decade.

Table of Contents

Ingredients for Pistachio and Cranberry Biscotti

Here’s everything you’ll need for my foolproof biscotti – trust me, after making these for fifteen Christmases, I’ve learned precise measurements matter.

• 2 cups all-purpose flour (spoon and level it – don’t scoop)
• 1 cup sugar (regular granulated works best)
• 1 tsp baking powder (make sure it’s fresh)
• 1/2 tsp salt (I use fine sea salt)
• 3 large eggs (room temperature – this is crucial)
• 1 tsp vanilla extract (the real stuff, not imitation)
• 3/4 cup shelled pistachios (unsalted, and roughly chopped)
• 3/4 cup dried cranberries (I prefer the ones without added sugar)

Pro tip: If your cranberries are huge, give them a quick chop so they distribute evenly. And don’t skip the vanilla – it’s the secret background note that makes people say “wow, what is that flavor?”

How to Make Pistachio and Cranberry Biscotti

Okay, let’s get baking. Making these Pistachio and Cranberry Biscotti is easier than you think – it just requires patience for that double bake. Here’s exactly how I do it, step by step:

Shaping and First Bake

First things first – preheat that oven to 350°F. Line your baking sheet with parchment paper (trust me, you’ll thank me later when cleanup takes two seconds).

1. Whisk together the flour, sugar, baking powder and salt in your biggest bowl. Make a well in the center – this is where the magic happens.
2. In another bowl, beat the eggs and vanilla until they’re frothy. Pour this into your dry ingredients and mix just until combined. The dough will be stiff – that’s perfect.
3. Now the fun part – fold in those gorgeous green pistachios and ruby red cranberries. I use my hands at this point because the dough gets sticky.
4. Divide the dough in half and shape each portion into a log about 12 inches long. Pro tip: Wet or flour your hands lightly to prevent sticking. Place them on the prepared baking sheet, leaving room to spread.
5. Bake for 25 minutes until golden. They’ll puff up beautifully. Let them cool for exactly 10 minutes – no cheating here, or they’ll crumble when you slice.

Slicing and Second Bake

This is where biscotti get their signature crunch:

1. Using a serrated knife, slice the logs diagonally into 1-inch pieces. Angle your cuts at about 45 degrees for those perfect coffee-dunking shapes.
2. Lay the slices cut-side down on the baking sheet. Don’t crowd them – they need air circulation to crisp up properly.
3. Bake for 10 minutes, then flip each piece and bake another 10 minutes. Watch closely toward the end – you want golden edges but not dark brown.
4. Let them cool completely on a wire rack. They’ll crisp up more as they cool – resist nibbling right away.

See? That double bake is totally worth it when you bite into that perfect crunch with bursts of pistachio and tart cranberry. Your kitchen will smell like an Italian bakery – just warning you.

Why You’ll Love This Pistachio and Cranberry Biscotti

Listen, I wouldn’t make these every Christmas if they weren’t absolutely addictive. Here’s why this recipe never leaves my holiday rotation:

• Perfect crunch: That double-bake gives you that signature biscotti snap – ideal for dunking in coffee or tea
• Festive colors: The green pistachios and red cranberries look like little holiday jewels in every slice
• Easy gifting: These Italian cookies stay fresh for weeks – I wrap them in cellophane with ribbon for the perfect Christmas cookie gift
• Crowd-pleaser: Sweet but not too sweet, with that lovely tartness from cranberries to balance the richness

Seriously, these disappear faster than anything else on my cookie tray – you’ve been warned.

Tips for Perfect Pistachio and Cranberry Biscotti

After making these biscotti for over a decade, I’ve picked up some tricks that make all the difference between good and perfect cookies. Let me save you the trial and error.

Flour those hands. The dough gets sticky when adding mix-ins. Keep a small bowl of flour nearby to dust your hands while shaping the logs – it’s a game changer. Trouble slicing? Use a serrated knife with a gentle sawing motion. Pressing too hard crumbles the warm logs.

My biggest tip? Don’t rush the cooling. That 10-minute rest after the first bake lets the structure set so slices hold their shape. And for storage, I swear by airtight tins with parchment between layers – they’ll stay crisp for weeks (if they last that long).

Watch the second bake closely – ovens vary. You want lightly golden edges, not dark brown. They’ll continue crisping as they cool, so err on the side of underdone. Trust me, nothing worse than overbaked biscotti.

Ingredient Substitutions for Pistachio and Cranberry Biscotti

Listen, I get it – sometimes you’re halfway through a recipe and realize you’re out of pistachios. Here’s what you can swap in this biscotti without disaster (and what absolutely can’t be changed):

Pistachios: Almonds or hazelnuts work beautifully – just chop them roughly. Walnuts? Sure, but they’ll darken more during baking. Cranberries: Dried cherries give that same tart pop, and golden raisins add sweetness (soak them first).

Now, the non-negotiables: Don’t mess with the eggs or baking powder – they’re the biscotti’s backbone. And whatever you do, keep the double-bake method – that’s what makes them biscotti rather than sad, soft cookies.

Serving and Storing Pistachio and Cranberry Biscotti

Nothing beats dipping these biscotti into a steaming cup of coffee – the crunch softens just enough to release all those wonderful flavors. They’re also fantastic with tea or even a glass of vin santo if you’re feeling fancy. For storage, I use airtight containers with sheets of parchment between layers. Kept this way, they’ll stay perfectly crisp for up to 2 weeks (though in my house, they never last that long).

Pistachio and Cranberry Biscotti Nutritional Information

Just so you know what you’re nibbling on, here’s the scoop per biscotto (all values are estimates, of course – my grandma never measured calories with her wooden spoon):

• 120 calories
• 3g fat (0.5g saturated)
• 21g carbs (8g sugar, 1g fiber)
• 3g protein

Not bad for such a satisfying crunch, right? And hey, those pistachios and cranberries totally count toward your fruit and nut intake for the day.

FAQs About Pistachio and Cranberry Biscotti

After years of gifting these biscotti, I’ve heard every question imaginable. Here are the ones that always come up:

Share Your Pistachio and Cranberry Biscotti Experience

I’d love to hear how your biscotti turns out. Snap a photo of those gorgeous green and red slices and tag me – nothing makes me happier than seeing your kitchen creations. Leave a rating if you try the recipe, and tell me what your family thought. Did they disappear as fast as they do at my house?

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