There’s something undeniably festive about the combination of tart cranberries and earthy pistachios, especially when they come together in a crisp, golden biscotti. Cranberry pistachio biscotti aren’t just cookies—they’re a celebration of everything warm and cozy about the season. Whether you’re indulging in a quiet morning coffee or looking for elegant additions to your holiday baking lineup, these biscotti deliver the perfect bite: slightly sweet, nutty, and satisfyingly crunchy. They hold up beautifully for gifting and keep well in tins, making them one of the best Christmas sweets to make ahead. These cookies are deceptively easy and bring a splash of green and red to your cookie tray—just what every batch of Christmas cookies recipes needs.
Cranberry Pistachio Biscotti
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert, Snack
Cuisine Italian
Servings 20 biscotti (approx.)
Mixing bowls One large for dry ingredients, one medium for wet.
Hand mixer or stand mixer While you can mix by hand, an electric mixer will make the job quicker and smoother.
Baking sheet A large rimmed sheet works best to contain spreading.
Parchment paper or silicone baking mat To prevent sticking.
Sharp serrated knife Essential for slicing the biscotti cleanly without crumbling.
Cooling rack Helps the biscotti crisp up evenly after the second bake.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup dried cranberries roughly chopped if large
- 1/2 cup shelled pistachios unsalted, coarsely chopped
- Zest of 1 orange optional but recommended
- White chocolate or dark chocolate for drizzling/dipping optional
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This step ensures that your biscotti won’t stick and makes cleanup a breeze.
Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Set this aside. These dry ingredients will provide the structure for the biscotti.
Mix Wet Ingredients
In a medium bowl or the bowl of a stand mixer, beat the eggs and sugar until light and creamy—about 2 to 3 minutes. Add in the vanilla and almond extracts, and the orange zest if using. This aromatic mixture gives your biscotti their signature flavor.
Combine and Add Mix-Ins
Gradually stir the dry ingredients into the wet until just combined. The dough will be sticky. Gently fold in the cranberries and pistachios, making sure they’re evenly distributed without overworking the dough.
Shape the Dough
Divide the dough in half. With floured hands, shape each half into a log about 10 inches long and 2 inches wide. Place them on the baking sheet, leaving space between them as they will expand.
First Bake
Bake the logs for 25 minutes or until lightly golden and firm to the touch. Remove from the oven and allow them to cool for 10–15 minutes. Keep the oven on for the second bake.
Slice and Second Bake
Once cooled slightly, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Lay each slice cut-side down on the baking sheet. Return to the oven and bake for an additional 10 minutes per side, until dry and crisp.
Cool and Finish
Transfer the biscotti to a wire rack to cool completely. If you like, melt some white or dark chocolate and drizzle it over the cooled biscotti or dip one end into chocolate for a more indulgent twist—perfect for those seeking easy Christmas desserts with a wow factor.
Pairings
These biscotti are tailor-made for dipping, and pair beautifully with:
- Coffee – Especially a rich espresso or cappuccino. The biscotti soak up the coffee just enough without falling apart.
- Hot chocolate – A cozy option for kids or those avoiding caffeine. The cranberries contrast beautifully with the chocolate's richness.
- Mulled wine – A more grown-up option that fits perfectly into the holiday treats category.
- Vanilla or orange gelato – For a sophisticated xmas desserts presentation at holiday parties.
- Cheese board – Yes, biscotti can be served with creamy brie or goat cheese, especially the ones without the chocolate drizzle.
FAQs
1. Can I use fresh cranberries instead of dried?
Dried cranberries are best for biscotti since fresh ones have too much moisture, which affects the texture. However, you can use dried cherries or chopped dried apricots as a fun variation.
2. Should I use raw or roasted pistachios?
Unsalted roasted pistachios add depth of flavor and a bit of crunch. Avoid salted pistachios as they can overpower the sweetness of the biscotti.
3. Can I make these with other nuts?
Yes! Almonds or hazelnuts work well. Walnuts are softer and slightly more bitter but can still be used, especially if you’re going for an earthy holiday baking twist.
4. How do I store biscotti?
Store them in an airtight container at room temperature for up to two weeks. They also freeze well—wrap tightly and freeze for up to three months. Just thaw at room temperature before serving.
5. Can I make these biscotti gluten-free?
Yes, by using a 1:1 gluten-free baking flour. Make sure your baking powder is gluten-free too. The texture may be slightly more delicate but still crunchy and delicious.
