Cranberry Pistachio Biscotti Recipe

This biscotti is the kind of thing I make when I want crunchy, nutty joy that hangs out in the cookie jar and refuses to be boring. Cranberry pistachio biscotti—dry enough to dunk, sweet with a little chew from the cranberries, and that green pop of pistachio that somehow makes everything feel festive even on a Tuesday. It’s simple, travel-friendly, and somehow impressive when you bring it to a coffee date or shove a handful in your kid’s lunch bag like you’re a genius parent.

My husband calls these “the dunkers” and will dunk them into anything with heat: coffee, hot chocolate, latte, tea, you name it. Our kid steals the pistachios straight off the top when I’m not looking. I used to only make them around the holidays until one weekend I made a tray and then—oops—there were only crumbs by Monday. Now they’re a Sunday ritual: I put a mug of coffee on the counter, slice a fresh batch while the oven cools, and we pick at them like raccoons. They’ve become the thing that says “weekend” in our house.

Kitchen Talk

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This recipe is a little forgiving and a lot forgiving-adjacent—meaning you can improvise a bit, but don’t blow past the second bake. I once forgot to press the dough into a proper log and ended up with biscotti-shaped rocks. They still tasted great after a second chance in the oven once I reshaped them. Also, if you’re the sort of person who chops pistachios with a knife on the cutting board like it’s therapy, go ahead—pistachios bruise up nicely and look charming. If you swap in orange zest because you’re extra, don’t be surprised if everyone asks for the recipe twice.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and plain granulated sugar unless you want a denser, sweeter biscotti—then try a touch more sugar. Check the baking powder date; stale leavener = sad, flat biscotti.
– Eggs: Room-temperature eggs mix better and give a smoother dough. If you forget to take them out, run them in warm water for a few minutes.
– Nuts & Seeds: Shelled, unsalted pistachios are easiest—salted nuts can throw the balance off unless you cut back on added salt.
– Produce/Fruit: Choose plump, soft dried cranberries (not rock-hard) for chewy bits in every slice; sweetened dried cranberries will be more traditional here.
– Fats & Oils: If the recipe calls for butter, use unsalted so you control salt levels; real butter gives better flavor than margarine here.

Prep Ahead Ideas

– Mix the dry ingredients and chop pistachios/crans the day before and store in airtight bags so you only assemble the wet stuff the next day.
– Dough can be mixed and shaped into logs, wrapped tightly, and chilled overnight — slice and bake the next day.
– Use shallow, reusable containers or a parchment-lined tray for logs in the fridge; they’ll keep shape and free up your morning for coffee, not chaos.

✔Time-Saving Tricks

– Toast pistachios on a sheet pan while the oven preheats for extra flavor with zero extra dishes.
– Use a food processor to pulse nuts and cranberries when you’re short on chopping patience.
– Slice biscotti while still slightly warm (but not hot)—it’s easier and quicker than waiting for total cool-down.
– Don’t rush the second bake—texture needs that low, slow crisping, so plan that into your kitchen timing.

✔Common Mistakes

– Over-baking on the first bake: you’ll end up with very hard biscotti that can feel like jaw exercise. Fix: reduce the first bake by a few minutes next time.
– Slicing when the log is too hot: crumbs everywhere and uneven shapes. I did this once and blamed the cat. Wait until it’s cool enough to handle.
– Using salted nuts without adjusting added salt: the biscotti came out oddly briny once—salting is sneaky.
– Not weighing out flour: too much flour = dry, crumbly bakes. Spoon-and-level if you don’t have a scale.

What to Serve It With

– Coffee (duh) — strong brewed or espresso for dunking.
– A cozy mug of hot chocolate or chai for those who want sweet and spicy.
– A charcuterie board with cheeses and fruit if you’re being fancy and have guests.
– A simple citrus salad to cut the sweet with something bright.

✔Tips & Mistakes

– Slice with a serrated knife for cleaner edges and less crumble.
– If it’s too soft after the second bake, return slices to the oven for 5–7 minutes at low heat.
– Don’t overmix batter—try to keep it chunky with visible cranberries and pistachios.
– If you want shiny-looking biscotti, brush lightly with egg wash before the first bake (optional).

✔Storage Tips

Keep biscotti in an airtight container at room temperature for up to two weeks — yes, they’ll stay crisp. If you like them softer, store in a loosely covered container (they’ll absorb a bit of moisture). Eating them cold is totally fine — they’re still crunchy and great with milk. For gifting, stack in cellophane bags with a ribbon; they travel well and don’t need refrigeration.

✔Variations and Substitutions

– Swap pistachios for almonds or walnuts — almonds give a classic biscotti vibe, walnuts are earthier.
– Use orange or lemon zest for a citrus lift if you’re short on cranberries or want a brighter flavor.
– Dark chocolate chips folded in? Yes, please. I’ve done half-chocolate, half-cranberry and it disappears fastest.
– For a gluten-free option, use a 1:1 GF flour blend (texture will be slightly different but still dunk-worthy).

Frequently Asked Questions

Cranberry Pistachio Biscotti Recipe

Crisp, twice-baked biscotti studded with tart cranberries and buttery pistachios. Perfect for gifting or dunking in coffee.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 0.66 cup granulated sugar
• ▢ 3 tbsp unsalted butter, softened
• ▢ 2 large eggs
• ▢ 1.25 tsp pure vanilla extract
• ▢ 0.5 tsp almond extract
• ▢ 2 tsp finely grated orange zest
• ▢ 2.25 cup all-purpose flour
• ▢ 1.25 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 0.9 cup shelled unsalted pistachios, roughly chopped
• ▢ 0.88 cup dried cranberries
• ▢ 4 oz white chocolate, chopped optional, for drizzling

Instructions

Preparation Steps

• Heat oven to 325°F. Line a large baking sheet with parchment.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time. Mix in vanilla, almond extract, and orange zest.
• Whisk flour, baking powder, and salt. Add to bowl and mix until a soft dough forms.
• Fold in pistachios and cranberries until evenly distributed.
• Shape dough into a 12x3-inch log on the sheet. Smooth with damp hands.
• Bake 25–28 minutes, until set and lightly golden. Cool 10 minutes.
• Reduce oven to 300°F. Transfer log to a board.
• Slice into 1/2-inch pieces with a serrated knife. Lay slices cut side down.
• Bake 10 minutes. Flip and bake 8–12 minutes more, until dry and crisp. Cool completely.
• Melt white chocolate and drizzle over cooled biscotti. Let set before serving.

Notes

Variation: Swap white chocolate drizzle for a dark chocolate dip. Add a pinch of cardamom for warmth.

Storage: Keep in an airtight tin for up to 2 weeks. Freeze up to 2 months; re-crisp 5 minutes at 300°F.

This recipe is an original creation inspired by classic Cranberry Pistachio Biscotti Recipe flavors. All ingredient ratios and instructions are independently developed.