Save These Pistachio Cranberry Biscotti deliver the classic Italian twice-baked crunch with a bright festive twist from vibrant green pistachios and ruby red dried cranberries. Every bite promises a sweet tart burst with notes of citrus and vanilla making them perfect for gifting or serving beside hot coffee when the holidays roll around.
My family first tasted homemade biscotti when neighbors delivered a tin during December. Now we bake our own every winter and play with the mix ins for a new signature batch every year.
Ingredients
- All purpose flour: Offers the perfect structure for crispness. Choose an unbleached variety for best flavor
- Granulated sugar: Keeps the biscotti just sweet enough but not overly so
- Baking powder: Provides just the right amount of lift for a light snap
- Salt: Balances the sweetness and brightens the flavors
- Vanilla extract: Rounds out the flavor profile opt for pure extract if possible
- Almond extract: Matches the pistachio and brings irresistible depth
- Orange zest: Optional but highly recommended for a fragrant citrus lift choose a firm orange with unblemished skin
- Eggs: Three large ones bind the dough and create a chewy crisp texture
- Shelled unsalted pistachios: Look for fresh bright green nuts without any yellowing or shriveling
- Dried cranberries: Sweetens with a tart pop choose ones that are soft and plump
- White chocolate: For finishing adds creamy sweetness and a pretty drizzle on top use quality chocolate that melts smoothly
Instructions
- Preheat and Prep:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius before anything else. Line a large baking sheet with parchment paper and make sure it lies flat in the corners
- Combine Dry Ingredients:
- Whisk the flour sugar baking powder and salt together in a roomy mixing bowl. Make sure all dry bits are evenly distributed for balanced baking later
- Mix Wet Ingredients:
- Crack three large eggs into a separate bowl. Add vanilla and almond extracts plus orange zest if using. Beat until smooth and lightly frothy which helps when combining with the dry mix
- Make the Dough:
- Pour the wet ingredients over the flour mixture. Stir slowly with a sturdy spoon or spatula until it looks like a sticky dough. Avoid over mixing so the biscotti stay tender inside
- Add Pistachios and Cranberries:
- Fold in the bright green pistachios and dried cranberries. Mix gently so the nuts and fruit are evenly spaced throughout without crushing them too much
- Shape into Logs:
- Divide the dough in half. With lightly floured hands shape each half into a log about twelve inches long and two inches wide on your prepared baking sheet. Flatten the tops slightly for even baking
- First Bake:
- Slide the baking sheet into your preheated oven and bake for about twenty five minutes. The logs should look puffed and just golden on the surface. Pull them out and cool on the sheet for ten minutes so they set up before slicing
- Slice the Biscotti:
- Turn the oven down to 300 degrees Fahrenheit or 150 degrees Celsius. Carefully move the cooled logs to a cutting board. Use a sharp serrated knife to slice them on a gentle diagonal into half inch thick pieces. A sawing motion helps get tidy slices
- Second Bake for Crunch:
- Arrange the sliced biscotti cut side down back on the baking sheet. Bake ten minutes flip all pieces over then bake another eight to ten minutes. The final color should be golden and the cookies should feel crisp and light
- Cool and Finish:
- Let the biscotti cool completely on a wire rack. If you want to dress them up spoon or drizzle melted white chocolate over the tops or dip the ends. Let the chocolate set before storing or serving
Save White chocolate is my favorite finish for this recipe especially since my kids line up to help drizzle the warm melted chocolate. One winter my youngest snuck extra pistachios into the bowl and we all agreed the chunkier version was our best batch yet.
Storage Tips
Once the biscotti have cooled completely layer them in an airtight tin or jar and store at room temperature. If you plan to keep them longer than two weeks tuck a piece of parchment between layers so they do not stick. Avoid refrigerating since moisture makes them less crisp.
Ingredient Substitutions
Swap in almonds or hazelnuts for pistachios if you prefer or use chopped dried apricots or cherries instead of cranberries for a different fruity note. If you are out of orange zest try a pinch of cinnamon or even lemon zest for brightness. For gluten free baking use a reliable one to one flour blend.
Serving Suggestions
These biscotti are meant for dunking. Serve beside espresso or cappuccino for a true café moment. They also travel well so tuck a few into lunchboxes or wrap in parchment for winter picnics. I love bagging them with ribbon for a thoughtful hostess gift.
Cultural and Historical Notes
Biscotti known in Italy as cantucci date back to the Tuscan region. Bakers made them dry and crisp so they could survive long travels or be dipped into vin santo wine. Over time Italian immigrants in America have added local flavors like cranberries and made them a bakery staple during the holidays.
Seasonal Adaptations
Add chopped roasted hazelnuts during autumn for a cozy flavor. Mix dried cherries in spring for a pop of tartness. Swap in lemon zest with toasted coconut for a sunny summer version.
Success Stories
A week before Christmas my sister and I hosted a baking day with our kids. The biscotti dough is always the most hands on step and everyone loves shaping and slicing. Sharing these at our family table never fails to bring out stories of holidays past.
Freezer Meal Conversion
You can freeze the sliced biscotti after the first bake but before the second. Arrange on a tray freeze until firm then transfer to a zip bag. When ready to eat bake straight from frozen at 300 degrees until golden and crisp. This trick allows for warm homemade treats even on the busiest days.
Save Try these biscotti warm on winter mornings or wrap up a batch for a festive homemade gift. The crunchy texture and holiday colors will spark joy at any gathering.
Recipe FAQ
- → How do I achieve extra crispiness?
Slice the logs and bake biscotti longer on both sides at a low temperature until golden and dry.
- → Can I substitute pistachios or cranberries?
Almonds or hazelnuts may be used instead of pistachios; dried cherries work well in place of cranberries.
- → Is orange zest necessary?
Orange zest adds aroma and a festive touch but is optional for flavor variation.
- → What is the best way to slice biscotti?
Let the baked logs cool slightly, then use a sharp serrated knife to slice them diagonally for neat pieces.
- → How should biscotti be stored?
Keep biscotti in an airtight container at room temperature for up to two weeks to maintain crispness.
- → Can I add white chocolate?
Drizzling or dipping with melted white chocolate enhances flavor and adds decorative flair.