Pistachio Cranberry Biscotti Italian (Printable)

Crisp Italian biscotti packed with pistachios and cranberries, ideal for coffee breaks or festive gifting.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ½ teaspoon salt

→ Flavorings

05 - ½ teaspoon vanilla extract
06 - ½ teaspoon almond extract
07 - Zest of 1 orange (optional)

→ Wet Ingredients

08 - 3 large eggs

→ Add-ins

09 - 1 cup shelled unsalted pistachios
10 - 1 cup dried cranberries

→ For Finishing (optional)

11 - 4 ounces white chocolate, melted

# Method:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone liner.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly incorporated.
03 - In a separate bowl, beat the eggs with vanilla extract, almond extract, and orange zest if using.
04 - Pour the wet ingredients into the dry mix and stir until a sticky dough forms.
05 - Gently mix in the pistachios and dried cranberries, distributing evenly throughout the dough.
06 - Divide dough in half. Shape each portion into a log approximately 12 inches long and 2 inches wide on the lined baking sheet. Lightly flatten the tops. Bake for 25 minutes until set and lightly golden.
07 - Remove from the oven and let logs cool for 10 minutes. Lower oven temperature to 300°F. Use a sharp serrated knife to cut diagonally into ½-inch thick slices.
08 - Arrange biscotti slices cut side down on the baking sheet. Bake for 10 minutes, flip each piece, and bake 8–10 minutes more until crisp and golden.
09 - Transfer biscotti to a wire rack to cool completely. If desired, drizzle or dip with melted white chocolate and allow to set before serving or storing.

# Expert Advice:

01 -
  • Uses familiar baking basics from your pantry
  • No butter or oil keeps them lighter than most cookies
  • Colorful and festive for holiday cookie platters
  • Great make ahead treat that holds up for weeks
02 -
  • Biscotti keep fresh for several weeks sealed in an airtight container
  • Naturally lower in fat than traditional cookies since there is no butter or oil
  • High in protein from eggs and nuts which helps curb afternoon cravings
03 -
  • Use a serrated knife for slicing the baked logs so you get sharp edges with less crumbling
  • Do not rush the cooling step or the biscotti will steam and lose their crunch
  • For the prettiest white chocolate drizzle add a tiny spoonful of oil to the chocolate when melting to keep it smooth and glossy

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