Cranberry Pistachio Biscotti

Q: My cranberry biscotti are too hard! What did I do wrong?

Biscotti are meant to be crunchy, but if they're tooth-breakingly hard, you may have over-baked them during the second bake. Keep a close eye on them; they brown quickly! Also, make sure you're using the correct oven temperature and that your oven is properly calibrated. Nobody wants a rock-hard biscotti, not even Paddington Bear!

Q: Can I use fresh cranberries instead of dried cranberries in this recipe?

While you *could* try, it's not recommended for these biscotti. Fresh cranberries have a much higher moisture content which will affect the dough's consistency and the final texture of the biscotti, making them softer and less crisp. Stick with dried cranberries; they provide the perfect tartness and chewy texture we're after in this recipe, like a true Brit loves a good biscuit with the right amount of "snap".

Cranberry Pistachio Biscotti My Holiday Baking MustHave

By Marcus O’NeillSeptember 23, 2025

4.00 (4 Ratings)

Table of Contents

Recipe Introduction

Quick Hook

Fancy a dunkable treat? This cranberry pistachio biscotti recipe is about to be your new best friend. Tart cranberry meets crunchy pistachio, all in a twice baked biscuit of dreams.

Honestly, what’s not to love?

Brief Overview

Biscotti , meaning "twice baked" in Italian, are perfect for dipping. These holiday biscotti have a festive twist. This recipe yields approximately 24 cranberry biscotti .

It takes around 1 hour 30 minutes, including chilling.

Main Benefits

These twice baked biscotti are low in fat, making them great for a healthier treat. Serve these at your next holiday gathering.

What makes this biscotti recipe special? It is the perfect homemade touch to your cookie platter.

Let's talk Cranberry & Pistachio Biscotti

Okay, so cranberry recipes aren't just for Thanksgiving anymore. Who says you can't have cranberry deliciousness all year round? I mean, dried cranberries are pretty amazing, right?

Cranberry pistachio biscotti recipe . Okay, picture this: a cold winter day, a warm cup of coffee, and a perfectly crisp cranberry pistachio biscotti. Doesn't that sound amazing?

It's like a hug in a cookie. We are making holiday biscotti people! Holiday baking can be a little stressful but this biscotti recipe is pretty straight forward, even for a novice baker.

Think of these holiday biscotti as edible gifts. Homemade gifts are always more special. Plus, these Christmas cookies look stunning wrapped in cellophane.

Cranberry biscotti are a beautiful addition to any festive table. The pop of red from the cranberries is just so cheerful.

And let's not forget the pistachio recipes ! That nutty flavour just rounds everything out beautifully. I have made this so many times and it keeps getting better.

Nutritional Highlight

One biscotti contains only 7g of sugar. (That can vary substantially based on the sweetness of the dried cranberries.)

**Ingredients & Equipment for the Best Cranberry Pistachio Biscotti**

Right, so you wanna make these amazing cranberry pistachio biscotti . Honestly , they're so good, especially dunked in coffee. Think Christmas cookies meet Italian tradition! Don't be scared, I know the list might seem long, but it's actually pretty straightforward.

Main Ingredients List

Let's break down what you need. I hate when recipes are vague, so here's all the quantities precisely, in grams and cups.

All-purpose flour: 3 cups (375g)
Baking powder: 1 teaspoon (5g)
Salt: ½ teaspoon (3g)
Granulated sugar: ¾ cup (150g)
Unsalted butter, softened: ½ cup (100g). Make sure that is actually soft.
Large eggs: 2
Vanilla extract: 1 teaspoon (5ml)
Almond extract: 1 teaspoon (5ml) (optional, but TRUST ME, it’s worth it)
Whole milk: ¼ cup (60ml)
Dried cranberries, coarsely chopped: 1 cup (120g). Look for plump cranberries!
Shelled pistachios, coarsely chopped: ¾ cup (100g). Opt for raw, unsalted ones.

Seasoning: Simple but Effective

These twice baked biscotti are simple, but the flavors shine.

Vanilla and almond extract are a classic biscotti combo. The almond really elevates it!
Don't skip the salt! It balances the sweetness.
No almond extract? You could sub with lemon zest if you're in a pinch. That's also good for those holiday biscotti , you know?

Equipment: Keep It Basic

You don't need fancy equipment for this biscotti recipe .

Baking sheets, two of them!
Parchment paper or silicone baking mats, you want the Christmas cookies to be easy to remove, right?
Large mixing bowl and something to mix. You know, Electric mixer (handheld or stand mixer).
Sharp knife. Or the Serrated bread knife.
Wire rack, to cool off the homemade gifts !

Honestly? That's it. No need to overcomplicate things. Just grab your stuff and let's make some cranberry magic! And, hey, if you're anything like me, you probably have most of this stuff anyway .

Baking these cranberry biscotti is easier than you think. So grab those ingredients and your spirit for some holiday baking , and let's get started.

Cranberry Recipes and Pistachio Recipes are the perfect match for the season!

Alright, gather 'round, bake buddies! Let's talk Cranberry & Pistachio Biscotti . Oh my gosh, these are amazing! Ditch the boring shop bought cookies and let's create some holiday biscotti magic.

Imagine that first dunk into your coffee... absolute bliss! And honestly? They make the best homemade gifts , especially when packaged all cute for Christmas cookies .

Nailing the Prep: Your Mise en Place Mission

Before we even think about switching on the oven, let's get organised. Essential mise en place is key! Grab 3 cups (375g) all-purpose flour , 1 tsp (5g) baking powder , ½ tsp (3g) salt , ¾ cup (150g) sugar , ½ cup (100g) softened butter , 2 eggs , 1 tsp (5ml) vanilla , 1 tsp (5ml) almond extract , ¼ cup (60ml) milk , 1 cup (120g) chopped dried cranberries and ¾ cup (100g) chopped pistachios .

Time saver tip: Chop your cranberries and pistachios ahead of time! Honestly, it makes a world of difference.

From Bowl to Oven: Biscotti Baking Simplified

These are twice baked biscotti , so settle in, it's a little process.

Whisk together flour, baking powder and salt. Cream butter and sugar until fluffy. Beat in eggs and extracts.
Slowly add the dry ingredients, then the milk, to the wet ingredients. Don't overmix! We're after tender cranberry biscotti , not tough hockey pucks. Fold in cranberries and pistachios.
Wrap and chill the dough for at least 30 minutes. This stops them spreading too much.
Preheat oven to 350° F ( 175° C) . Shape dough into logs, bake for 25 minutes until lightly golden.
Cool for 15 minutes , reduce oven to 325° F ( 160° C) . Slice into ½-inch pieces. Bake for 5- 7 minutes per side until crisp.

Pro Biscotti Moves: Tips and Tricks

My secret weapons? Chill the dough! Seriously, don't skip this. It prevents the biscotti from spreading too much. Plus, use a serrated knife for slicing.

It's a game changer! And for the cranberry pistachio biscotti recipe , Don't overmix .

Common mistake? Burning them on the second bake. Keep a close eye! And talking about cranberry recipes and pistachio recipes , why not adding a bit of orange zest?.

So there you have it. A delightful holiday biscotti that's easier than it looks. Perfect for dunking, gifting, or just enjoying a cosy night in. Happy baking!

**Recipe Notes for Cranberry Pistachio Biscotti Bliss**

Alright, so you're ready to bake these gorgeous cranberry pistachio biscotti ? Awesome! I've made these holiday biscotti more times than I can count, and I've picked up a few tips and tricks along the way.

Honestly, making this biscotti recipe is now a holiday tradition. I like to think this twice baked biscotti is the epitome of holiday baking ! Think of them as Italian inspired Christmas cookies .

Serving Suggestions: Show 'Em Off!

These cranberry biscotti are perfect for dunking! I love serving them with a steaming mug of coffee, especially on a chilly morning.

And if you really want to get fancy? A small glass of Vin Santo. It's divine! For presentation, arrange them artfully on a platter.

A sprinkle of powdered sugar? Chef's kiss. They also make fantastic homemade gifts . Tie a ribbon around a stack. So simple, yet so thoughtful!

Storage Tips: Making 'Em Last

These babies keep well! Let them cool completely. Then, store them in an airtight container at room temperature. They'll stay crisp for up to two weeks.

Want to freeze 'em? You can! Pop them in a freezer bag, and they'll be good for up to two months.

Just thaw them at room temperature before serving. Reheating isn't usually necessary, but a quick 30 seconds in a warm oven will bring back that fresh baked aroma.

Oh my gosh, I just got hungry!

Variations: Let's Get Creative!

Feeling adventurous? You know I am! For a gluten-free version, you can use a gluten-free all-purpose flour blend. The texture might be slightly different, but they'll still be delicious.

If you want to cut down on the sugar, you could use a sugar substitute. For seasonal swaps, try dried cherries instead of cranberry .

Or, use pecans or almonds instead of pistachio . Honestly, you could also try other cranberry recipes such as cranberry sauce!

Nutrition Basics: A Little Bit About the Good Stuff

Each of these cranberry biscotti has an estimated 120 calories. They also contain a bit of protein and fat from the nuts.

The cranberry adds some fiber. Pistachios are also a good source of healthy fats. Remember though, this is a treat! It is also important to consider the pistachio recipes that best compliment the biscotti.

So, there you have it! I hope you enjoy making these Cranberry Pistachio Biscotti . Remember, baking should be fun! Don't be afraid to experiment.

Frequently Asked Questions

My cranberry biscotti are too hard! What did I do wrong?

Biscotti are meant to be crunchy, but if they're tooth breakingly hard, you may have over baked them during the second bake. Keep a close eye on them; they brown quickly! Also, make sure you're using the correct oven temperature and that your oven is properly calibrated.

Nobody wants a rock hard biscotti, not even Paddington Bear!

Can I use fresh cranberries instead of dried cranberries in this recipe?

While you could try, it's not recommended for these biscotti. Fresh cranberries have a much higher moisture content which will affect the dough's consistency and the final texture of the biscotti, making them softer and less crisp.

Stick with dried cranberries; they provide the perfect tartness and chewy texture we're after in this recipe, like a true Brit loves a good biscuit with the right amount of "snap".

How long will these cranberry & pistachio biscotti last, and how should I store them?

Properly stored, these biscotti will last for up to 2 weeks. Once completely cooled, store them in an airtight container at room temperature. For longer storage, you can freeze them for up to 2 months. Just make sure they're well protected to prevent freezer burn.

They are best enjoyed within the 2 week time window, though, much like the latest episode of Doctor Who, you'll want to watch them as soon as possible!

I'm allergic to nuts. Can I make this biscotti without the pistachios?

Absolutely! Simply omit the pistachios altogether, or substitute them with something else crunchy, like sunflower seeds or pumpkin seeds. You could even use chocolate chips for a completely different, but equally delicious, biscotti experience.

Just like choosing your favorite Beatle, there's no wrong answer in the world of biscotti mix-ins.

Are there any tips for getting perfectly even slices when cutting the biscotti logs?

A sharp, serrated bread knife is your best friend here. Let the biscotti logs cool slightly before slicing about 15 minutes. Use a gentle sawing motion rather than pressing straight down, which can cause the logs to crumble. If the log is still too soft, chill it in the freezer for 10-15 minutes before slicing.

Think of it like performing open heart surgery, precision is key and practice makes perfect!

What's the best way to get that super crunchy texture in my cranberry biscotti?

The key to a super crunchy texture is the second bake! Make sure you're baking the biscotti slices long enough on each side to dry them out completely. Keep an eye on them to prevent burning, but don't be afraid to let them get a nice golden brown color.

Cooling them completely on a wire rack is also crucial they'll crisp up even more as they cool. Almost like they're aging to perfection, just like a fine cheddar!