These delicious Cranberry Pistachio Biscotti feature all the holiday flavors you’ve been dreaming of with tangy dried cranberries, incredible pistachios, and the perfectly crisp yet light biscotti biscuit that makes it the perfect treat!
Not only are they incredibly quick and easy to make, but the flavors are just so classic and these biscuits look truly elegant on the holiday table.
The red cranberries and green pistachio nuts make a perfect accompaniment for very festive and pretty-looking Christmas cookies. The white chocolate finishes the beauty of these tasty treats.
Whether you decide to serve them at teatime, as an appetizer, or even as part of a holiday cookie spread, they’re going to win the hearts of everyone who tries them for sure!
Want to learn how to make these delicious Cranberry Pistachio Biscotti? Then keep on reading!
Table of Contents
- What is a Cranberry Pistachio Biscotti?
- What’s Special About This Cranberry Pistachio Biscotti Recipe?
- What You Need to Make Cranberry Pistachio Biscotti at Home
- How to Make Cranberry Pistachio Biscotti (Step-by-Step)
- How to Store Leftover Cranberry Pistachio Biscotti
- More Cookie Recipes You'll Love
- Recipe Card
- Easy Cranberry Pistachio Biscotti (Festive Holiday Cookies!)
- Comments
What is a Cranberry Pistachio Biscotti?
Cranberry Pistachio Biscotti is a delicious crispy treat that’s filled with cranberry and pistachios for the perfect holiday mix!
Biscotti are traditionally slightly crunchy yet airy cookies that are flavored with vanilla and almonds! They originate from Italy, from the Tuscan city of Prato and have a classic oblong shape, and are baked twice!
Most people enjoy having them after dipping them in coffee or espresso, and that’s one of the best ways to enjoy these!
These Cranberry Pistachio Biscotti biscuits take what’s the best of traditional biscotti and add a tangy cranberry and nutty pistachio twist to them.
And not only are the flavors festive but so are the colors! With red cranberries and green pistachios, they look perfect on just about any Christmas table. Trust me, you’re going to fall in love with them!
What’s Special About This Cranberry Pistachio Biscotti Recipe?
This is, by far, the best recipe for Cranberry Pistachio Biscotti ever! There are so many reasons to love it. Not only is this an incredibly easy recipe to follow, but it’s so easy that even absolute beginners can try it out successfully.
The best part is that with this recipe, you can enjoy these treats all year round and even make them for birthdays and anniversaries.
I remember the times I couldn’t wait for the winter holidays, partly because a lot of stores carried biscotti. My family loves these crispy treats so much for breakfast and I like them with my homemade latte.
Now, we don’t have to wait on stores to put them on shelves during winter holidays, I can whip up a batch at any time of the year I want. Plus, your mixer helper does most of the job for you really. I highly suggest doubling the recipe, because they will disappear fast!
What You Need to Make Cranberry Pistachio Biscotti at Home
All you need is some simple, pantry staple ingredients to make these delicious treats at home. Let’s look at what they are:
- Flour: First of all, we’ll need some simple all-purpose flour to add structure to our cookies, which will give them that perfectly crispy yet airy texture.
- Baking powder: Next, we’ll also need some baking powder to help leaven our biscotti to the right level.
- Salt: By adding a little salt to our cookie batter, we’ll be able to bring out all the flavors and balance them out too.
- Sugar: We’ll be using some simple white granulated sugar to help sweeten our cookies to just the right amount of sweetness.
- Vanilla extract: Vanilla extract will add depth to the flavor of your biscotti cookies and will give them that classic flavor.
- Orange juice: By adding orange juice, we’ll be able to enhance that holiday tart flavor from the cranberries and it’s going to make everything taste even better! I recommend going with some freshly squeezed orange juice for best results since store-bought juice doesn’t give that same flavor.
- Orange zest: You’ll also need the zest of one orange to enhance the orange flavor even more.
- Cranberries: We’ll also be using some delicious dried cranberries that will make these cookies not only look festive but also taste festive!
- Pistachios: You’ll also need some crushed pistachios to double up that festive flavor and give your biscotti cookies that classic nutty flavor while getting specks of beautiful green throughout.
- White chocolate: We’ll be using some melted white chocolate on top to add extra delicious flavor and make them look even more festive and elegant!
How to Make Cranberry Pistachio Biscotti (Step-by-Step)
Making these cookies is so easy that even a complete beginner can make them! Here’s what you need to do step by step:
How to Make Cranberry Pistachio Biscotti Dough
Start by sifting flour into a medium bowl then add salt and baking powder to flour and stir with a wire whisk. Set aside until ready.
Next, crush the pistachios in a food processor. Set aside until ready.
Now preheat oven to 350 F. Into an electric mixer bowl, add egg and sugar. Beat well on high for 5 minutes, then reduce the speed to low and add vanilla almond and extract and mix for 1 minute on medium speed.
Then add the freshly squeezed orange juice and zest from one orange and mix it well to combine for about 1 minute. Make sure to zest off the orange first before squeezing the juice out of the orange!
Next, switch to the paddle mixing attachment, and add the flour mixture (dry ingredients) one cup at a time and mix/stir at low speed.
Then add crushed pistachio and cranberries. Mix to combine.
How to Shape and Bake Cranberry Pistachio Biscotti
Let’s shape and bake our cookies!
To do this, transfer the dough onto the floured working surface, coat it with flour then roll it into a log.
Next, place the log onto a baking sheet lined with parchment paper. Flatten the log flat to ¾ inch thick with a rolling pin.
Bake in preheated oven for 30 minutes. Remove from the oven, and let it cool to warm.
Then slice the baked flattened log into 18 biscotti pieces to get thick slices using a serrated knife and place the biscotti back onto a baking sheet lined with parchment paper.
Bake them for 5 minutes at 350 F, then flip them over to the other side and bake for an additional 10 minutes. Allow them to cool completely before adding the chocolate decorations.
How to Decorate Cranberry Pistachio Biscotti with Chocolate
Let’s decorate our delicious biscotti with chocolate. To do this, melt chocolate melt according to the instructions on the package.
Dip each biscotti into the chocolate and place it onto wax paper. Then transfer the remaining chocolate into a sandwich bag cut a small piece off one end of the bag and drizzle each biscotti cookie with chocolate.
Let the chocolate set before serving. To speed up the setting process, place chocolate-covered biscotti into the fridge for 5 minutes.
Your delicious Cranberry Pistachio Biscotti are ready to be served! Enjoy them with hot coffee or tea!
How to Store Leftover Cranberry Pistachio Biscotti
The best thing about biscotti is that they have a longer shelf life than other baked cookies! You can store these delicious cookies in an airtight container for up to 2 weeks.
Plus, you can also freeze them for up to 3 months! Just place them in an airtight, freezer-safe container and place them in the freezer. Allow them to thaw at room temperature before enjoying them again.
More Cookie Recipes You'll Love
- Easiest Snowflake Cookies
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- Meat Grinder Cookie Recipe
- Dark Chocolate Cranberry and Pecan Biscotti
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Recipe Card
Easy Cranberry Pistachio Biscotti (Festive Holiday Cookies!)
Ingredients
White Chocolate Cranberry Pistachio Biscotti Recipe Ingredients
- 3 cups – organic all-purpose flour
- 1 tsp. – baking powder
- ½ tsp. salt
- 3 large – eggs
- ¾ cup – organic sugar
- 1 tsp. – pure vanilla extract
- ½ tsp. – almond extract
- ¼ cup – freshly squeezed orange juice
- Zest of one orange
- 1 cup – cranberries
- 1 cup – crushed pistachios
- 1.5 cups. – melting discs or white chocolate bar
Instructions
How to Make Cranberry Pistachio Biscotti Dough
- Start by sifting flour into a medium bowl then add salt and baking powder to flour and stir with a wire whisk. Set aside until ready.
- Next, crush the pistachios in a food processor. Set aside until ready.
- Now preheat oven to 350 F. Into an electric mixer bowl, add egg and sugar. Beat well on high for 5 minutes, then reduce the speed to low and add vanilla almond and extract and mix for 1 minute on medium speed.
- Then add the freshly squeezed orange juice and zest from one orange and mix it well to combine for about 1 minute. Make sure to zest off the orange first before squeezing the juice out of the orange!
- Next, switch to the paddle mixing attachment, and add the flour mixture (dry ingredients) one cup at a time and mix/stir at low speed.
- Then add crushed pistachio and cranberries. Mix to combine.
How to Shape and Bake Cranberry Pistachio Biscotti
- Let’s shape and bake our cookies! To do this, transfer the dough onto the floured working surface, coat it with flour then roll it into a log.
- Next, place the log onto a baking sheet lined with parchment paper. Flatten the log flat to ¾ inch thick with a rolling pin.
- Bake in preheated oven for 30 minutes. Remove from the oven, and let it cool to warm.
- Then slice the baked flattened log into 18 biscotti pieces to get thick slices using a serrated knife and place the biscotti back onto a baking sheet lined with parchment paper.
- Bake them for 5 minutes at 350 F, then flip them over to the other side and bake for an additional 10 minutes. Allow them to cool completely before adding the chocolate decorations.
How to Decorate Cranberry Pistachio Biscotti with Chocolate
- Let’s decorate our delicious biscotti with chocolate. To do this, melt chocolate melt according to the instructions on the package.
- Dip each biscotti into the chocolate and place it onto wax paper. Then transfer the remaining chocolate into a sandwich bag cut a small piece off one end of the bag and drizzle each biscotti cookie with chocolate.
- Let the chocolate set before serving. To speed up the setting process, place chocolate-covered biscotti into the fridge for 5 minutes.
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This recipe was originally posted on November 30, 2017 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Karen says
Your recipe is so easy to follow and the results are delicious! This was my very first time making biscotti and I have to say it was much easier than I thought. Can’t wait to share them with my family!
Valya's Taste of Home says
I'm so happy to hear that! Thank you for sharing your feedback and an amazing review! 🙂
Anita G Elsham says
Simple recipe...easy to make and so pretty to give for Christmas cookie boxes. I apparently didn't roll thin enough before baking, but still turned out beautiful and taste great!
Liya says
Are the cranberries dried, like craisins??
Valya of Valya's Taste of Home says
Yes, they are.
Liya says
Tried out this recipe for my Christmas cookie boxes this year and they were a success. Super easy to make, the only thing I had altered was changing out the pistachios for almonds, due to having a difficult time finding unsalted pistachios in stores. But they still turned out perfect, thank you!!!
Valya of Valya's Taste of Home says
Almonds will work as well. Next time you make these omit the salt in the recipe and add salted pistachios and it should be about the same combination. Im glad you liked the recipe! Thank you for an amazing review! 🙂
Nancy says
I love biscotti of any kind. Will be making it soon. Thanks for the recipe!
www.valyastasteofhome.com says
Biscotti cookies are great during cold days to go along with any hot drink. Let me know how it turns out for you. ?