Pistachio Cranberry Biscotti
Crunchy, nutty, and perfectly sweet, Pistachio Cranberry Biscotti is a delightful treat that elevates your coffee break or holiday gifting. This easy-to-follow recipe combines the buttery richness of pistachios, the tart chewiness of dried cranberries, and a zesty hint of optional orange zest for a flavor-packed biscotti that’s crisp yet tender. Prepared with simple pantry staples, these twice-baked Italian cookies are beautifully golden and feature a festive mix of green and red—perfect for special occasions. Their long shelf life makes them an ideal make-ahead dessert or edible gift. Whether dipped in a warm latte or enjoyed solo, these Pistachio Cranberry Biscotti are the ultimate crunchy indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted butter (softened)
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Shelled pistachios (unsalted, roughly chopped)
- 0.5 cup Dried cranberries
- 1 teaspoon Orange zest (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
In a separate small bowl, whisk the eggs and vanilla extract together. Add the egg mixture to the dry ingredients and mix until a dough begins to form.
Fold in the chopped pistachios, dried cranberries, and orange zest (if using) until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and divide it in half. Shape each portion into a log approximately 10 inches long and 2 inches wide.
Transfer the logs to the prepared baking sheet, leaving space between them as they will spread slightly during baking.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and allow them to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
Arrange the slices cut side down on the baking sheet and return to the oven. Bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until the biscotti are dry and crisp.
Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 408.0 g | 148% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 202.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 168 mg | 13% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
