Irresistible Pistachio Cranberry Biscotti Recipe in 2 Bakes

Oh my gosh, you guys – I’ve been making these pistachio cranberry biscotti for years, and let me tell you, they’re the perfect little crunchy treat to pair with your morning coffee or afternoon tea. The way those buttery pistachios pop against the tart sweetness of cranberries? Absolute magic. I discovered this combo when I was trying to use up leftover holiday ingredients, and now it’s my go-to recipe whenever I need something special (yet secretly easy) to bake.

What I love most about these biscotti is that satisfying snap when you bite into them – just sturdy enough to hold up to dunking, but not so hard they’ll chip a tooth. My husband swears they’re better than any café version, and honestly? I might agree. The secret is in that double bake – first to set the logs, then sliced and baked again until they’re golden and crisp. Trust me, once you make a batch, you’ll be hooked!

Why You’ll Love This Pistachio Cranberry Biscotti

Listen, these aren’t just any biscotti – they’re the ones you’ll make again and again because:

• So easy – No fancy techniques, just basic mixing and shaping (even my 10-year-old helps!)
• That perfect crunch – Crisp but not jaw-breaking, with little pops of pistachio
• Gift-worthy – Pretty enough for cookie tins, and everyone raves about the cranberry twist
• Coffee’s best friend – Holds up to dunking without crumbling into your mug

Seriously, they disappear faster than I can bake them!

Ingredients for Pistachio Cranberry Biscotti

Okay, let’s talk ingredients – these are the superstars that make my biscotti so darn addictive. Don’t skimp on quality here, especially with the pistachios! Here’s exactly what you’ll need:

• 2 cups all-purpose flour – Just your regular flour, nothing fancy
• 1 cup granulated sugar – This gives that perfect sweetness without overpowering the nuts and fruit
• 1 teaspoon baking powder – Our little rising helper
• 1/4 teaspoon salt – Trust me, this tiny amount makes all the flavors pop
• 3 large eggs – Room temperature works best for smooth mixing
• 1 teaspoon pure vanilla extract – The good stuff, not imitation!
• 1/2 cup shelled pistachios – Look for unsalted ones, and chop them roughly for those perfect little green flecks
• 1/2 cup dried cranberries – I prefer the “juicy” kind – not too dry, and give them a rough chop too

See? Nothing too wild, just simple ingredients that come together in the most magical way. Pro tip: measure your flour by spooning it into the cup and leveling off – no packing!

Equipment You’ll Need

• Large mixing bowl
• Medium bowl (for eggs)
• Baking sheet
• Parchment paper
• Serrated knife (for clean slices!)
• Rubber spatula

That’s it – just basic tools you probably already have in your kitchen!

How to Make Pistachio Cranberry Biscotti

Alright, let’s get to the fun part – turning those simple ingredients into crunchy, dunk-worthy biscotti! Don’t let the double bake scare you – it’s what gives biscotti their signature texture. Follow these steps, and you’ll have perfect cookies every time.

Preparing the Dough

Start by whisking together your dry ingredients – flour, sugar, baking powder, and salt – in a large bowl. I like to give them a good mix with a fork to make sure everything’s evenly distributed. In another bowl, beat those eggs and vanilla until they’re just combined (no need to go crazy here). Now, pour the egg mixture into the dry ingredients and stir with a wooden spoon or rubber spatula until a shaggy dough forms.

Here’s the key part: gently fold in the pistachios and cranberries. I mean gently – you want those pretty green and red bits distributed throughout, not smashed to bits! The dough will be stiff, but that’s exactly what we want for shaping later.

Shaping and First Bake

Turn that gorgeous dough out onto a parchment-lined baking sheet (trust me, the parchment is non-negotiable for easy removal). Divide it in half, then with lightly floured hands, shape each portion into a log about 12 inches long and 2 inches wide. Flatten the tops slightly – they should look like little loaves of bread.

Pop them in your preheated 350°F oven for 25 minutes. You’ll know they’re ready when they’re firm to the touch and lightly golden. Now the hardest part – let them cool for 10 minutes! This rest time makes slicing so much easier.

Slicing and Second Bake

Grab that serrated knife – it’s slicing time! Carefully cut each log diagonally into 1/2-inch slices. I like to tilt my knife at about a 45-degree angle for those classic biscotti shapes. Lay the slices cut-side down back on the baking sheet (they can be close together, but not touching).

Back into the oven they go for another 10 minutes per side – this is where the magic happens! Flip them halfway through for even browning. When they’re golden and crisp, they’re done. Let them cool completely on the baking sheet (they’ll firm up more as they cool). Then? Dunk away!

Tips for Perfect Pistachio Cranberry Biscotti

After making these biscotti more times than I can count, here are my foolproof secrets:

• Knife matters! A serrated knife gives you clean slices without squishing those precious pistachios.
• Storage magic: Keep them in an airtight container – they’ll stay crisp for 2 weeks (if they last that long!).
• Texture tweak: Want them softer? Reduce the second bake by 2 minutes. Extra crunchy? Add 3 minutes.
• Cool completely before storing – any warmth makes them sweat and lose that perfect snap.

Oh! And always slice on a cutting board – my first batch taught me that lesson with some unfortunate cookie casualties!

Variations for Your Biscotti

Want to mix things up? This recipe is crazy adaptable! Swap pistachios for almonds or hazelnuts if that’s what you have. For extra zing, add a tablespoon of orange zest to the dough – it pairs beautifully with cranberries. Feeling fancy? Dip cooled biscotti in melted dark chocolate. The possibilities are endless, so make it your own!

Serving and Storing Pistachio Cranberry Biscotti

Okay, here’s my favorite part – eating these beauties! They’re perfection with a steaming cup of coffee (dark roast is my go-to) or a delicate Earl Grey tea. My Italian neighbor swears they’re best with vin santo, but honestly? They disappear just as fast with hot cocoa. Store them in an airtight container at room temperature – they’ll stay crisp and delicious for up to 2 weeks… if you can resist them that long!

Pistachio Cranberry Biscotti Nutrition

Okay, let’s be real – we’re not eating biscotti because they’re health food! But here’s the scoop: each cookie (based on 20 per batch) has about 120 calories, with 3g protein and 1g fiber from all those good pistachios and cranberries. Sugar’s around 8g – not bad for a sweet treat! Remember, these numbers can vary based on your exact ingredients (especially if you go wild with those extra-large pistachios like I sometimes do). But hey, everything in moderation – especially when they’re this delicious!

FAQ About Pistachio Cranberry Biscotti

Can I freeze these biscotti?
Absolutely! These freeze like a dream. Just cool them completely, then store in an airtight container with parchment between layers. They’ll keep for up to 3 months. No need to thaw – just pull them straight from the freezer and dunk in your hot coffee. The sudden temperature change makes that satisfying crack even more dramatic!

Can I use fresh cranberries instead of dried?
Oh honey, I learned this the hard way – fresh cranberries are way too juicy and will make your dough soggy. Stick with dried (the chewier kind works best). If you’re desperate, you could try rehydrating dried cranberries in warm orange juice first – gives them plumpness without the moisture disaster!

Why did mine crumble when slicing?
Two likely culprits: either you didn’t let the logs cool enough (10 minutes is the magic number), or you sliced too thin. That’s why I always say – use a serrated knife and pretend you’re slicing precious jewels, not sawing firewood! If they still crumble, don’t panic – those pieces make killer ice cream toppings.

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