Pistachio Cranberry Biscotti

Pistachio cranberry biscotti are perfectly crunchy, with notes of tart and sweet cranberry and creamy, nutty pistachio. I love these for Christmastime because of the red and green colors!

What's in Pistachio Cranberry Biscotti?

Here's everything you'll need to make Pistachio Cranberry Biscottis:

• all-purpose flour
• baking powder
• salt
• unsalted butter- cold and cubed
• granulated sugar
• eggs
• vanilla extract
• almond extract
• cranberries
• pistachios
• coarse sugar or sparkling sugar

How to make Pistachio Cranberry Biscottis

Did you know “biscotto" in Italian refers to the method of baking? “Bis” and “cotto” mean “twice” and “baked.”

So, yes, you bake these cookies twice! Here's what you'll do:

Biscotti start out with a simple dough; first, mix together the dry ingredients; flour, baking powder, and salt. Set this aside for later.

Next, in an electric mixer using the paddle attachment, cream together cold butter and granulated sugar until its creamy and light.

Now add the eggs and extracts and beat to combine once again. Add in the flour mixture and mix on low speed until the dough is just combined, and then add the cranberries and the pistachios, mixing on low speed one more time to distribute..

Divide the dough into two even balls, then using your hands, shape each ball into a long log, about 8 inches long and 3/4 inch thick. Flatten the tops and the sides with your hands. If you want to, now is the time to sprinkle the tops with coarse or sparkling sugar.

Bake the logs for about 20-25 minutes, until lightly golden.

Let the logs rest and cool for 30 minutes, then, cut the logs into a biscotti shape, on the diagonal. To cut, press straight down with the knife rather than sawing. Place them back on the baking sheet, cut side up. Bake the biscotti one more time, about 15 minutes or until you've reached desired crunchiness. Keep in mind the cookies will get crisper as they cool.

Recipe Tips

• Customize: You can definitely customize the length of these pistachio cranberry biscotti! If you want longer biscotti, make the logs wider; if you want short, mini biscotti, make the logs thinner. One plus to making the biscotti shorter is that you will get more of them, perfect for if you're making them as a Christmas gift or adding them to Christmas cookie boxes!
• Be patient!: Make sure to wait at least 30 minutes before slicing the logs into biscotti! If you cut the logs while they are still hot from the oven, they will crumble.
• Knife: use a very sharp knife to cut the pistachio cranberry biscotti! This way you will get perfectly straight edges and they won't crumble.
• Crunch level: You can absolutely bake these to your liking. If you like a crunchier biscotti for dipping in coffee, bake the second time for a few minutes longer. If you like them on the softer side, keep them in the oven for less time on the second bake. Just keep a eye on them! This recipe has them baked somewhere in between soft and super crunchy.
• Storage: Biscotti will keep for up to 2 weeks in an airtight container at room temperature, or up to 3 months in the freezer. They are great for making ahead!

If you make these, I would really appreciate if you left a comment and a rating below! Your support helps me continue to be able to bring you free recipes and content! You can also tag me on Instagram @lalaskitchentable if you make one of my recipes- I love to see what you’re making! 🙂

Pistachio Cranberry Biscotti

Perfect for dipping in coffee or eating all by themselves, Pistachio Cranberry Biscottis are a must-bake! Crunchy, nutty, and tart all at once, you will love these classic Italian pastries.

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 tbsp unsated butter (cold, cut into 4 pieces)
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 2/3 cup dried cranberries
• 1/2 cup unsalted pistachios (unshelled, halved)

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper. In a bowl, combine flour, baking powder, and salt.

2. In an electric mixer fitted with the paddle attachment, cream cold butter and granulated sugar until light and creamy. Add eggs and extracts; beat to combine. Add in flour mixture; mix on low speed until dough is just combined. Add cranberries and pistachios, mixing on low speed once more to combine.

3. Divide dough evenly into two balls. Using your hands, shape each ball into a long log, about 8 inches long and 3/4 inch thick. Flatten the tops and the sides with your hands. If desired, sprinkle the tops with coarse or sparkling sugar.

4. Bake the logs for about 20-25 minutes, until lightly golden. Remove from oven; allow to cool on baking sheet for 30 minutes.

5. After logs have cooled, cut logs diagonally, into biscotti shape. Place biscotti back on baking sheet, cut side up. Bake the biscotti one more time, about 15 minutes, or until you've reached desired crunchiness. Cookies will get crisper as they cool.

6. Store biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for 3 months.

Breakfast, Dessert