There’s something truly special about the crisp, satisfying crunch of homemade Cranberry Pistachio Biscotti, especially when paired with a hot cup of coffee or tea. These twice-baked Italian cookies are studded with festive red cranberries and vibrant green pistachios, making them not just a delight for the palate but also a feast for the eyes. This recipe is your key to achieving that perfect, bakery-quality texture right in your own kitchen. Forget soft, underwhelming biscotti; we’re making them delightfully crunchy and packed with flavor.
Whether you’re looking for a simple yet elegant treat to add to your holiday cookie platter or a wonderful handmade gift for friends and family, this Cranberry Pistachio Biscotti is the answer. Let’s dive in and bake a batch of these irresistible cookies.
Forming the dough into a log is the first step to delicious, crunchy biscotti.
Why You’ll Love This Cranberry Pistachio Biscotti Recipe
This isn’t just another cookie recipe; it’s a guide to creating perfectly crisp and flavorful biscotti every single time. Here’s why it stands out:
Perfectly Crunchy Texture: The secret to amazing biscotti is the double bake, which this recipe masters to ensure a light, airy, and deeply satisfying crunch.
Festive Flavor Combination: The tartness of dried cranberries perfectly complements the sweet, nutty flavor of pistachios. It’s a classic pairing that’s born for holiday baking.
Surprisingly Simple to Make: While they look impressive, the process is straightforward. We’ll walk you through forming the dough, the first bake, slicing, and the final bake to golden perfection.
Ideal for Gifting: These cookies are sturdy and last for weeks, making them one of the best edible gifts. Pack them in a clear bag with a ribbon, and you have a beautiful present. If you love holiday baking, be sure to check out our other favorite Christmas recipes.
Ingredients You’ll Need
This recipe uses simple pantry staples to create something truly special. Here’s what you’ll need:
All-Purpose Flour: The foundation of our biscotti, providing the necessary structure.
Granulated Sugar: For the perfect amount of sweetness.
Baking Powder: Gives the biscotti a slight lift, keeping it from becoming too dense.
Salt: A crucial ingredient that balances the sweetness and enhances the flavors.
Eggs: They bind the dough together and add richness.
Unsalted Butter: Melted butter adds flavor and contributes to the tender-crisp texture.
Vanilla Extract: A splash of pure vanilla extract elevates the overall flavor.
Dried Cranberries: Provide a chewy texture and a wonderful tartness.
Shelled Pistachios: Raw, shelled pistachios add a beautiful green color, nutty flavor, and great crunch. Be sure they are unsalted.
How to Make Cranberry Pistachio Biscotti (Step-by-Step)
Making authentic Cranberry Pistachio Biscotti is a three-part process: making the dough, the first bake to cook the log, and the second bake to achieve that signature crunch. Follow these simple steps for flawless results.
The secret to that perfect crunch is the second bake at a lower temperature.
Phase 1: Making and Chilling the Dough
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate smaller bowl, whisk the eggs, melted butter, and vanilla extract until well combined.
Mix Dough: Pour the wet ingredients into the dry ingredients. Mix with a spatula until a shaggy dough begins to form. Add the cranberries and pistachios and continue to mix until just combined. Be careful not to overmix.
Knead and Chill: Turn the dough out onto a lightly floured surface and knead gently 2-3 times to bring it together into a cohesive ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes the dough less sticky and easier to handle.
Phase 2: The First Bake
Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Form the Log: Unwrap the chilled dough and place it on the prepared baking sheet. Form the dough into a rectangular log, about 10 inches long and 4 inches wide. Gently flatten the top.
Bake: Bake for 25-30 minutes, or until the log is firm to the touch and lightly golden.
Cool Slightly: Remove the log from the oven and let it cool on the baking sheet for 10-15 minutes. This is a critical step; if you slice it while it’s too hot, it will crumble.
Phase 3: The Second Bake for Ultimate Crunch
Reduce Oven Temperature: Reduce the oven temperature to 300°F (150°C).
Slice the Biscotti: Transfer the slightly cooled log to a cutting board. Using a sharp, serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices.
Arrange and Bake Again: Place the slices cut-side down back on the parchment-lined baking sheet. Bake for 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until they are crisp and a light golden brown.
Cool Completely: Transfer the baked biscotti to a wire rack to cool completely. They will continue to crisp up as they cool.
Pro Tips for Bakery-Quality Biscotti
Want to ensure your Cranberry Pistachio Biscotti turn out perfectly? Here are a few expert tips:
Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix only until the ingredients are just combined.
Use a Sharp Serrated Knife: This is the best tool for slicing the log without crumbling the cookies. Use a gentle sawing motion.
Cool Before Slicing: Allowing the log to cool for 10-15 minutes after the first bake is essential for clean slices.
Bake Until Truly Dry: The goal of the second bake is to dry the cookies out. Don’t be afraid to bake them until they feel firm and sound crisp when tapped.
This recipe is a fantastic base for customization. Try one of these delicious variations:
White Chocolate Drizzle: Once cooled, dip one end of the biscotti in melted white chocolate or drizzle it over the top. The creamy sweetness is a perfect match.
Citrus Zest: Add the zest of one orange to the dry ingredients for a bright, festive flavor that pairs beautifully with cranberry. Our Cranberry Orange Scones are another great example of this combo!
Different Nuts: Not a fan of pistachios? Substitute them with almonds, pecans, or walnuts.
Storage and Gifting Tips
Proper storage is key to keeping your biscotti crunchy. Store the completely cooled biscotti in an airtight container at room temperature. They will stay fresh and crisp for up to two weeks.
For gifting, stack them in a cellophane bag and tie it with a festive ribbon, or arrange them in a decorative cookie tin. They are a thoughtful and delicious homemade gift that everyone will appreciate, much like these simple and popular Rolo Pretzel Turtles.
The key to keeping biscotti crisp is proper storage. Make sure they are completely cool before storing them in an airtight container at room temperature. This prevents moisture from getting in and softening them.
Yes, biscotti freeze wonderfully! Once completely cooled, place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature.
If your biscotti is soft, it likely needed more time during the second bake. The purpose of the second bake is to dry the cookie out completely. Bake them until they are firm to the touch and sound crisp when tapped.
This recipe is very versatile. You can easily substitute the pistachios with an equal amount of whole or chopped almonds, pecans, or even walnuts for a different flavor profile.
For this recipe, we bake the sliced biscotti for 10-12 minutes per side at 300°F (150°C). The total second bake time is about 20-24 minutes, which is essential for achieving that signature crunch.
Enjoy Your Homemade Biscotti!
We hope you love making and sharing this delicious Cranberry Pistachio Biscotti recipe. It’s the perfect companion to your morning coffee, an elegant dessert for guests, or a wonderful addition to your holiday baking list. If you try this recipe, please leave a comment below or share a photo on Pinterest – we love seeing your creations!
Get the recipe for the best crunchy Cranberry Pistachio Biscotti!
Cranberry Pistachio Biscotti Recipe
FL Recipes
Cranberry Pistachio Biscotti: The Perfect Holiday Treat
This Cranberry Pistachio Biscotti recipe yields perfectly crisp, crunchy, and flavorful cookies studded with festive cranberries and pistachios. A straightforward, twice-baked method for delicious, bakery-quality results every time.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate smaller bowl, whisk the eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Mix with a spatula until a shaggy dough begins to form. Add the cranberries and pistachios and continue to mix until just combined.
Turn the dough out onto a lightly floured surface and knead gently 2-3 times to bring it together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
The First Bake
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Form the chilled dough into a rectangular log, about 10 inches long and 4 inches wide. Gently flatten the top.
Bake for 25-30 minutes, or until the log is firm to the touch and lightly golden.
Remove from the oven and let it cool on the baking sheet for 10-15 minutes before slicing.
The Second Bake
Reduce the oven temperature to 300°F (150°C).
Using a sharp, serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices.
Place the slices cut-side down back on the baking sheet. Bake for 10-12 minutes. Flip the slices over and bake for another 10-12 minutes, or until they are crisp and golden.
Transfer the biscotti to a wire rack to cool completely. They will crisp up further as they cool.
Nutrition
Calories: 155kcalProtein: 3gFat: 6gFiber: 1g
Notes
Do Not Overmix: Mix the dough only until it comes together to avoid tough biscotti. Cool Before Slicing: Letting the log cool for 10-15 minutes is crucial for clean cuts. Low and Slow Second Bake: The second bake is all about drying out the cookies, so a lower temperature for a longer time is key to the perfect crunch.
Keyword biscotti recipe,cranberry pistachio biscotti,holiday cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
