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Cranberry Pistachio biscotti

Cranberry Pistachio Biscotti

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Italian
Servings 20 biscotti (approx.)

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Preheat and Prep

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.