Cranberry Pistachio Biscotti Cookies
Cranberry Pistachio Biscotti
Crisp, twice-baked Italian cookies with tart dried cranberries and buttery pistachios—perfect for gifting and for dipping in coffee or tea.
Equipment: Large bowl, spatula, baking sheet, parchment, serrated knife, cooling rack.
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 1 tsp baking powder
- 3 large eggs
- ½ cup dried cranberries (60–70 g)
- ½ cup shelled pistachios, roughly chopped (65–70 g)
- Optional flavor boosts: 1 tsp vanilla extract; finely grated zest of 1 orange; pinch of fine sea salt.
Texture note: No added butter/oil keeps these biscotti classic and snappy; the second bake dries them for the perfect dunk.
Step-by-Step Instructions
- Prep. Heat oven to 350°F (175°C). Line a large baking sheet with parchment.
- Mix dry. In a bowl, whisk flour and baking powder (and a pinch of salt if using).
- Whisk eggs & sugar. In a separate large bowl, whisk eggs with sugar 1–2 minutes until slightly thickened and pale. Whisk in vanilla and/or orange zest if using.
- Make the dough. Add dry ingredients to the egg mixture and fold with a spatula until a thick, sticky dough forms. Fold in cranberries and pistachios.
- Shape logs. Scrape dough onto the sheet, divide in two, and with damp hands shape into two logs about 11 × 2 inches. Flatten tops to ½–¾ inch thick; smooth edges for even slices later.
- First bake. Bake 25–28 minutes until the surface looks set and lightly golden; the logs should spring back when touched.
- Cool & slice. Cool on the pan 10–15 minutes. Transfer to a board and slice on the diagonal into ½-inch pieces with a serrated knife using a gentle sawing motion.
- Second bake. Arrange slices cut-side down and bake 8–10 minutes. Flip each biscotto and bake another 8–10 minutes until dry and crisp at the edges.
- Cool completely. Let cool on a rack; they firm up further as they cool. Serve or package for gifting.
Crispness control: For extra crunchy biscotti, lower oven to 325°F for the second bake and extend 3–5 minutes per side.
Pro Tips, Variations & Storage
- Even slices: Cooling the logs 10–15 minutes prevents crumbling and gives cleaner cuts.
- Flavor twists: Swap pistachios for almonds or hazelnuts; add ¼ tsp almond extract; drizzle/dip in melted white chocolate.
- Make-ahead: Do the first bake, cool, wrap well and refrigerate up to 2 days; slice and second-bake when ready.
- Storage: Airtight container at room temp up to 2 weeks. Freeze up to 3 months; re-crisp 5–7 minutes at 300°F.
- Gifting: Stack and tie with baker’s twine; include a note: “Best enjoyed dunked!”
Serving Info
| Pairs well with | Coffee, espresso, black tea, or mulled punch. |
|---|---|
| Yield | 24–30 biscotti depending on thickness. |