Print

Crunchy Cranberry Pistachio Biscotti Recipe

A pile of freshly baked cranberry pistachio biscotti slices loaded with red cranberries and green pistachios on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these festive, crunchy Italian cookies at home. This recipe yields perfect biscotti for dipping in coffee or giving as a holiday gift.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, whisk the sugar, eggs, vanilla extract, and almond extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a stiff dough. Do not overmix.
  5. Gently fold in the chopped pistachios and dried cranberries until evenly distributed throughout the dough.
  6. Turn the dough out onto the prepared baking sheet. Shape the dough into a log about 10 inches long and 3 inches wide. The log should be about 1 inch high.
  7. Bake for 25 minutes, or until the log is firm and lightly golden brown.
  8. Remove the log from the oven and let it cool on the baking sheet for 10 minutes.
  9. Reduce the oven temperature to 300°F (150°C).
  10. Carefully transfer the warm log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
  11. Lay the slices cut-side up on the baking sheet. Brush the tops lightly with milk.
  12. Bake the slices again for 10 to 15 minutes, flip them over, and bake for another 10 to 15 minutes until they are dry and crunchy.
  13. Cool completely on a wire rack before serving or storing.

Notes

  • For the best crunchy Italian cookies texture, make sure the second bake is long enough to dry the cookies out completely.
  • If you want a sweeter finish, you can drizzle melted white chocolate over the cooled biscotti.
  • Store homemade biscotti in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://pureplatepath.com/cranberrypistachiobiscotti/