Cranberry Pistachio Biscotti

Pistachio Cranberry Biscotti

A few other favorites are Chocolate Pistachio Biscotti, Pumpkin Hazelnut White Chocolate Biscotti and Chocolate Chocolate Chip Biscotti. My husband always brings up the Chocolate Pistachio Biscotti I posted last year. I try not to make those too often because the two of us have no self-control when I bake them (so good!).

This year I played around with this cranberry-pistachio version which I adapted from last year’s recipe. I cut back on the butter a bit which created a stickier dough… a bit messy to work with so I sprinkling some flour on the dough and cookie tin or you can handle the dough with wet hands but the results where so darn good I wouldn’t change a thing next time!

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title: “Cranberry Pistachio Biscotti” ShowToc: true date: “2024-09-22” author: “Antoinette Hull”

Need more tasty baked goods in your life? You should definitely try scones, cannoli, and Linzer cookies! They’re festive and ready for teatime!

Homemade Cranberry Pistachio Biscotti Recipe

Cookies and biscuits are great year-round, but there’s something about the holidays that brings out the magic in them. These cranberry pistachio biscotti are that and more! They’re fabulously crunchy but also delicate. Traditionally, they’re made with simple ingredients like almonds or raisins and then dipped in chocolate. Today, I’ve decided to take a Christmasy twist on this classic recipe and make them with tart cranberries and crunchy pistachios! Need I say more? If you’re not already convinced, cranberry pistachio biscotti are super easy to make! Only 20 minutes of prep time and then it’s off to the oven to bake to crumbly perfection! Not to mention, they are absolutely divine alongside hot chocolate, coffee, or tea. They’re perfectly dunkable! Serve them at teatime, as an appetizer, or even on a holiday charcuterie board! They’re so yummy! Trust me, you’re going to love having these tasty treats around. Let’s make some biscotti!

Italian Biscotti Ingredients

Good news! These biscuits use a lot of basic ingredients. Just get your pistachios and cranberries! You’ll find the rest of the ingredients in your cabinet. It’s the best! All measurements are in the recipe card below.

All-Purpose Flour: Gives biscotti their airy texture! It’s so good!Sugar: White sugar is used to sweeten up your biscuits.Baking Powder: You need baking powder for biscuits that aren’t too dense!Salt: Next, for enhancing flavor, we need salt!Large Eggs: For biscuit dough and egg wash.Vegetable Oil or Light Olive Oil: Either works great! This is used to add moisture to your biscuit dough.Vanilla Extract: Vanilla makes everything better! You can also use almond extract to flavor your biscuits.Orange Zest: I love adding orange zest to my cookies for some tang!Sweetened Dried Cranberries: Used for both the dough and dipping!Chopped Pistachios: So delicious and crunchy! Like the cranberries, these are added to boththe dough and used for dipping.White Chocolate: Use for drizzling and dipping! You can swap this for milk or dark chocolate, whatever you like!

Making Biscotti

Making biscotti at home is so easy! Honestly, once you’ve made them from scratch, you won’t want to get them from the store again! Don’t be surprised if this cranberry pistachio biscotti becomes a new holiday favorite. It’s just that good!

Switch Nuts: Instead of pistachios, you can switch these out for pecans, almonds, walnuts, or cashews.Cool After First Bake: I like to let my biscotti cool for 5-10 minutes before I cut them. If you cut them too early, the pieces might break.Use a Serrated Knife: Opt for a serrated knife when cutting your biscotti pieces. This helps you cut clean, uniform slices!Make it Chocolate: To make a chocolate version of cranberry pistachio biscotti, add a few tablespoons of unsweetened cocoa powder to your biscuit dough.Dips and Toppings: The best part about this recipe is that it’s completely customizable! You can swap white chocolate for milk or dark chocolate, as well as use caramel sauce for dipping! For toppings, you can add almond slices, chocolate chips, turbinado sugar, raisins, and more!

At Room Temperature: Store your biscotti in an airtight container for up to 2 weeks.In the Freezer: Store in an airtight container or wrap tightly in plastic wrap. Your biscotti will keep for up to 3 months. Remove from wrap or container and let thaw at room temperature before serving.