Pistachio Cranberry Biscotti Italian Recipe

Introduction

Pistachio Cranberry Biscotti bring together the crunch of toasted nuts with the tart sweetness of dried cranberries in a classic Italian treat. Perfect with a cup of coffee or tea, these twice-baked cookies offer both flavor and texture in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• Zest of 1 orange (optional)
• 3 large eggs
• 1 cup shelled unsalted pistachios
• 1 cup dried cranberries
• 4 ounces white chocolate, melted (optional, for finishing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: In a separate bowl, beat the eggs with the vanilla extract, almond extract, and orange zest if using.
4. Step 4: Pour the wet ingredients into the dry mixture and stir until a sticky dough forms.
5. Step 5: Gently fold in the pistachios and dried cranberries, ensuring they are evenly distributed throughout the dough.
6. Step 6: Divide the dough in half. On the prepared baking sheet, shape each portion into a log about 12 inches long and 2 inches wide. Lightly flatten the tops.
7. Step 7: Bake the logs for 25 minutes, or until they are set and lightly golden. Remove from the oven and let cool for 10 minutes. Meanwhile, reduce the oven temperature to 300°F (150°C).
8. Step 8: Using a sharp serrated knife, slice each log diagonally into ½-inch thick slices.
9. Step 9: Lay the biscotti slices cut side down on the baking sheet. Bake for 10 minutes, then flip each piece and bake for an additional 8–10 minutes until crisp and golden.
10. Step 10: Transfer the biscotti to a wire rack to cool completely. If desired, drizzle or dip them in melted white chocolate and allow the chocolate to set before serving or storing.

Tips & Variations

• For extra flavor, toast the pistachios lightly before folding them into the dough.
• Swap dried cranberries with dried cherries or raisins for a different fruity note.
• Adding a pinch of cinnamon or nutmeg can introduce a warm spice dimension.
• For a dairy-free version, omit the white chocolate or use a plant-based alternative.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. They remain crisp and fresh this way. To refresh their crunch, re-toast them in a warm oven for a few minutes. If dipped in chocolate, keep them in a cool place but avoid refrigeration to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pistachios?

Yes, almonds, walnuts, or pecans make excellent substitutes and will still provide great texture and flavor.

How do I know when the biscotti are done baking the second time?

They should be golden and crisp to the touch. If they still feel soft, bake a few minutes longer, watching carefully to avoid burning.

Pistachio Cranberry Biscotti Italian Recipe

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4.4 from 69 reviews

This Pistachio Cranberry Biscotti recipe is a delightful Italian treat combining crunchy pistachios and tart dried cranberries in a twice-baked cookie. Flavored with vanilla, almond extract, and optional orange zest, these biscotti are perfect for dipping in coffee or tea. A drizzle of white chocolate adds a luscious finishing touch.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: About 24 biscotti 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt

Flavorings

• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• Zest of 1 orange (optional)

Wet Ingredients

• 3 large eggs

Add-ins

• 1 cup shelled unsalted pistachios
• 1 cup dried cranberries

For Finishing (optional)

• 4 ounces white chocolate, melted

Instructions

1. Prepare for baking: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well blended. This ensures an even distribution of leavening and seasoning.
3. Blend wet ingredients: In a separate bowl, beat the eggs along with the vanilla extract, almond extract, and orange zest if using, to infuse the dough with fragrant flavors.
4. Form dough: Gradually pour the wet ingredients into the dry mix and stir until a sticky, uniform dough forms. Avoid overmixing to keep the biscotti tender.
5. Fold in add-ins: Gently fold in the shelled pistachios and dried cranberries, distributing them evenly throughout the dough for balanced texture and bursts of flavor.
6. Shape and bake first time: Divide the dough into two equal portions. Shape each into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet. Lightly flatten the tops and bake for 25 minutes until the logs are set and lightly golden.
7. Cool and slice: Remove the logs from the oven and let them cool for 10 minutes to firm up. Reduce oven temperature to 300°F (150°C). Using a sharp serrated knife, cut the logs diagonally into ½-inch thick slices for the classic biscotti shape.
8. Bake second time: Arrange the sliced biscotti on the baking sheet cut side down. Bake for 10 minutes, then flip each slice and bake an additional 8 to 10 minutes until crisp, dry, and golden, achieving the signature biscotti crunch.
9. Finish and cool: Transfer the biscotti to a wire rack to cool completely. If desired, drizzle or dip the biscotti in melted white chocolate and let the chocolate set before serving or storing to add a creamy sweetness.

Notes

• For best results, use fresh, high-quality pistachios and cranberries to maximize flavor.
• You can omit the orange zest if you prefer a less citrusy flavor.
• Store biscotti in an airtight container at room temperature for up to two weeks; they maintain their crispness well.
• White chocolate coating is optional but adds a lovely contrast to the tart cranberries.
• Use a serrated knife when slicing to prevent crumbling the biscotti logs.

Keywords: pistachio biscotti, cranberry biscotti, Italian cookies, twice-baked biscotti, holiday biscotti, nut biscotti, white chocolate biscotti