There is no cookie more perfectly suited for the holiday season than Biscotti. And when you combine the festive colors and flavors of tart dried cranberries and vibrant green pistachios, you get the Cranberry Pistachio Biscotti—a holiday showstopper that is crunchy, buttery, and absolutely essential for dipping into your morning coffee or evening espresso.
Biscotti, which literally translates to “twice-cooked,” gets its signature crispness from its unique double-baking process. This ensures it’s sturdy enough for dunking and has an incredibly long shelf life, making it the ideal cookie for gift-giving and holiday preparation. We’ve elevated this classic Italian cookie with a hint of orange zest to brighten the flavor and a sweet white chocolate drizzle for an elegant finish.
This recipe is simple, straightforward, and truly rewarding. Whether you’re looking for the perfect edible gift, a sturdy cookie for shipping, or just a delicious companion for your coffee, this Cranberry Pistachio Biscotti Recipe is guaranteed to become a new annual tradition.
Why This Biscotti Recipe is a Holiday Staple
The simplicity and versatility of this Biscotti recipe make it a holiday necessity. Here’s why it stands out from other holiday cookies:
- Incredible Texture for Dipping: The twice-baked process ensures a cookie that is firm and crisp, designed specifically to be dunked into coffee, hot cocoa, or even a glass of dessert wine without immediately falling apart.
- Superior Shelf Life: Because biscotti contains very little moisture and is dried out during the second bake, it stays fresh and crispy for weeks when stored properly. This makes it ideal for making ahead of time.
- Gorgeous Visual Appeal: The contrast of the ruby-red cranberries and the brilliant green pistachios, set against the pale gold of the cookie and a drizzle of white chocolate, creates a beautiful, festive aesthetic.
- Easy to Customize: Once you master the base dough, you can swap out the nuts and fruits for endless flavor combinations, though the Cranberry Pistachio combination is truly the best for the holidays.
- Perfect for Gifting: Its long shelf life and elegant appearance make it the perfect homemade treat to package up and give to friends, teachers, or neighbors.
Ingredients
Success with biscotti relies on quality ingredients. Make sure your flour is measured correctly (scoop and level) and your butter is softened.
For the Biscotti Dough
- 2 cups all-purpose flour
- 11/2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest (or 1/2 teaspoon almond extract)
- 3/4 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
For the White Chocolate Drizzle (Optional)
- 4 ounces good quality white chocolate, chopped or chips
- 1 teaspoon vegetable oil or coconut oil (to thin the chocolate)
- Extra chopped pistachios and cranberries (for garnish)
Step-by-Step Instructions: The Double-Bake Method
The key to perfect biscotti is managing the dough texture and precisely timing the two separate baking stages.
Part 1: Mixing the Dough (15 Minutes)
- Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl (or stand mixer), beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
- Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla extract and orange zest. Scrape down the bowl as needed.
- Add Dry to Wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be thick and slightly sticky.
- Fold in Inclusions: Gently fold in the dried cranberries and chopped pistachios using a spatula. Do not overmix.
Part 2: First Bake (30 Minutes)
- Shape the Logs: Turn the dough out onto the prepared baking sheet. Because biscotti dough is sticky, you can lightly flour your hands or oil them slightly. Divide the dough in half.
- Form Logs: Shape each half into a log, approximately 10 to 12 inches long and 2 inches wide. Ensure the logs are roughly the same size for even baking. Keep them about 3 inches apart.
- First Bake: Bake for 25–30 minutes, or until the logs are firm to the touch, slightly puffed, and light golden brown around the edges.
- Cool Slightly: Remove the baking sheet from the oven and let the logs cool on the pan for 10 minutes. Crucially, do not wait longer than 10 minutes to slice, as the logs will harden and crack. Reduce the oven temperature to 300∘F (150∘C).
Part 3: Second Bake (25 Minutes)
- Slice: Using a sharp, serrated knife, slice the logs diagonally into 1/2 to 3/4-inch thick slices. A serrated knife is best for a clean, non-crushing cut.
- Second Bake (Toast): Lay the slices cut-side down back onto the baking sheet.
- Bake Again: Return the biscotti to the 300∘F (150∘C) oven and bake for 10–12 minutes.
- Flip: Flip the slices over and bake for another 10–12 minutes, or until they are dry, crisp, and slightly golden brown. The goal of this second bake is to remove all remaining moisture.
- Cool Completely: Remove from the oven and transfer the biscotti to a wire rack. They will harden further as they cool. They must be completely cool before drizzling with chocolate.
Part 4: The Drizzle (Optional)
- Melt Chocolate: Melt the white chocolate in a small, microwave-safe bowl in 30-second bursts, stirring until smooth. Alternatively, use a double boiler. Stir in the teaspoon of oil to thin the chocolate slightly for easy drizzling.
- Drizzle and Set: Drizzle the melted chocolate over the cooled biscotti using a fork or spoon. Immediately sprinkle with extra chopped pistachios and cranberries.
- Allow to Set: Let the chocolate set completely (about 30 minutes at room temperature, or 10 minutes in the refrigerator) before serving or storing.
Pro Tips for Biscotti Perfection
Achieving the perfect, crunchy, uniform Cranberry Pistachio Biscotti is easy if you follow these simple expert tips, focusing primarily on the slicing and drying stages.
- Fixing Sticky Dough: Biscotti dough is meant to be sticky, but if it’s unmanageable, chill the dough for 15 minutes before shaping the logs. Alternatively, oiling your hands (instead of flouring) often works better for handling the sticky dough.
- The Magic of 10 Minutes: The 10-minute cooling period between the first bake and slicing is the most critical window. If you slice too early, the centers are too soft and will crush. If you slice too late, the exterior is too hard and will crack and crumble. Stick to the 10-minute rule!
- Diagonal Slicing Angle: Cut the logs at a steep diagonal—aim for about a 45-degree angle. This gives you longer, more elegant slices, which are characteristic of classic biscotti.
- Achieving Maximum Crunch: Don’t rush the second bake! The 20-25 minutes in the low oven is essential for fully drying the cookie. If your biscotti seem chewy instead of crisp, they need to go back in the oven for another 5–10 minutes until they are rock-hard when you tap them.
- The Orange Boost: Don’t skip the orange zest. It provides a bright, aromatic foil to the rich butter and sweet cranberry, lifting the overall flavor profile. Zest the orange before you squeeze it for juice (if you are adding it to the drizzle).
Serving Suggestions and Flavor Variations
This Cranberry Pistachio Biscotti is perfect on its own but shines when paired or customized.
Serving Suggestions
- Coffee & Tea: The traditional pairing. Serve alongside a strong espresso, cappuccino, or a robust black tea.
- Wine Pairing: Biscotti is surprisingly good with dessert wines like Vin Santo or even a glass of chilled Prosecco.
- Hot Chocolate: A perfect winter treat! Use it to dunk into thick, rich hot cocoa.
- Ice Cream Topping: Break up a few pieces of biscotti and use the crunchy bits as a topping for vanilla ice cream or gelato.
Creative Variations
- Glaze Swaps: Instead of white chocolate, dip the ends of the cooled biscotti into dark or milk chocolate. Dark chocolate with the orange zest is an especially delicious combination.
- Alternative Nuts: Swap the pistachios for sliced almonds, toasted pecans, or hazelnuts. Remember to keep the total quantity of nuts the same.
- Extra Spice: Add 1/2 teaspoon of ground cardamom, a pinch of nutmeg, or a dash of black pepper to the dry ingredients for an added layer of warmth.
- Lemon Zest: If you don’t like orange, substitute the orange zest with lemon zest for a bright, clean citrus note.
- Double Dipped: Dip one end of the biscotti in white chocolate and the other end in dark chocolate for an eye-catching, two-tone finish.
Frequently Asked Questions
- Why did my biscotti logs crumble when I sliced them? This is the most common issue! It happens for two reasons:
- The Cooling Time: You waited too long to slice (more than 10-15 minutes). The exterior hardened too much, causing it to shatter when the knife hit it.
- The Knife: You used a regular chef’s knife instead of a serrated bread knife. The serrated edge saws gently through the soft interior, preventing crushing and crumbling.
- How should I store biscotti to keep it crispy? Store cooled biscotti in a metal tin or an airtight container at room temperature. Do not refrigerate, as this can introduce moisture and soften the crunch. Properly stored, plain biscotti will stay crisp for up to 3 weeks. If you drizzle them with chocolate, they are best consumed within 1-2 weeks.
- Can I freeze biscotti dough or baked biscotti? Yes, you have two great options:
- Freeze Baked Biscotti: Bake the biscotti completely (including the second bake), let them cool, and freeze them in an airtight container for up to 3 months. Thaw at room temperature for a few hours.
- Freeze the Logs: After the first bake and slicing, freeze the raw, unsliced logs. When ready to serve, thaw the log slightly, slice it, and proceed immediately with the second bake.
- What is the difference between biscotti and cantucci? The term “biscotti” is the general Italian term for any twice-baked cookie. “Cantucci” specifically refers to the variety of biscotti made in Tuscany that traditionally includes almonds (like the ones we made here) and is often served with Vin Santo dessert wine.
- Can I use fresh cranberries instead of dried? No, fresh cranberries have too high a water content. The moisture will release into the dough, making it too wet and dense, and the biscotti won’t achieve its signature crispness. Stick to dried cranberries for this recipe.
This Cranberry Pistachio Biscotti is the perfect way to bring a little crunch and a lot of holiday cheer to your kitchen. Enjoy the recipe and the gifting!
Don’t forget to Pin this recipe for later and share your favorite holiday coffee pairing in the comments below!
Cranberry Pistachio Biscotti
These cranberry pistachio biscotti are crisp, festive cookies packed with tart cranberries and crunchy pistachios. Perfect for holiday gifting or dipping into coffee, tea, or hot cocoa.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla, and almond extract.
- Gradually add dry ingredients to the wet mixture. Stir in cranberries and pistachios.
- Divide dough in half. Shape each half into a 12-inch log and place on baking sheet. Flatten slightly.
- Bake for 25–30 minutes until golden. Remove and cool for 10 minutes.
- Slice logs diagonally into 1/2-inch slices. Place slices cut side down on baking sheet and bake for 10–12 minutes per side until crisp.
- Optional: Drizzle cooled biscotti with melted white chocolate.
Notes
Drizzle with white chocolate for an elegant finish. Store in an airtight container for up to two weeks, or freeze for longer storage.