Name: Cranberry Pistachio Biscotti Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 medium-sized egg; 1 egg yolk; 2 tablespoons (30 grams) unsalted butter, melted; 1 teaspoon vanilla extract; 1 tablespoon honey; 1 egg (for brushing); ½ cup + 2 tablespoons (125 grams) sugar; 2 cups + 1 tablespoon (260 grams) all-purpose flour; 1 teaspoon baking powder; ⅛ teaspoon fine salt; 1 orange zest; ¾ cup (100 grams) unsalted pistachios; ¾ cup (100 grams) dried cranberries

Jump to Recipe· 3.9 from 50 reviews

If you’re anything like me, the minute you hear the words Cranberry Pistachio Biscotti Recipe, your thoughts instantly wander to cozy afternoons filled with tea or coffee and a delectable crunch that’s both nutty and tangy. This biscotti strikes the perfect balance between the natural sweetness of dried cranberries and the earthy crunch of pistachios, all complemented by a subtle hint of orange zest. Each bite delivers that classic crisp texture that biscotti lovers adore, making it an ideal treat for sharing or savoring alone with your favorite warm beverage. Trust me, once you try this recipe, it’ll quickly become your go-to biscotti to bake over and over again.

Ingredients You’ll Need

A metal mixing bowl filled with a pale, creamy dough base that takes up most of the space inside the bowl, with a mound of dark red dried cranberries and scattered green pistachio nuts placed on top in the center, all set on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Simple ingredients with big personalities come together in this recipe to create that distinct flavor and texture that makes biscotti such a beloved cookie. Each element plays a vital role, from the zesty brightness of orange to the tender crunch of toasted pistachios.

1 medium-sized egg: Provides structure and a tender crumb to your biscotti dough.
1 egg yolk: Adds richness and moisture for a perfectly balanced dough.
½ cup + 2 Tbsp (125 grams) sugar: Sweetens just enough without overpowering the other flavors.
2 tablespoons (30 grams) unsalted butter, melted: Brings a subtle creaminess enhancing texture and flavor.
1 teaspoon vanilla extract: Rounds out the taste with warm, aromatic notes.
1 orange zest: Gives the biscotti a bright, refreshing citrus hint that cuts through the sweetness.
1 tablespoon honey: Adds depth and natural sweetness for a slightly sticky, flavorful dough.
2 cups + 1 Tbsp (260 grams) all-purpose flour: The sturdy base needed to hold together all the goodies inside.
1 teaspoon baking powder: Helps the biscotti rise slightly for a lighter crunch.
⅛ teaspoon fine salt: Enhances all the flavors and balances the sweetness.
¾ cup (100 grams) unsalted pistachios: Adds irresistible nutty crunch and color contrast.
¾ cup (100 grams) dried cranberries: Provides sweet-tart bursts that keep each bite exciting.
1 egg (to brush the biscotti logs): Creates a glossy, attractive finish on the cookies.

How to Make Cranberry Pistachio Biscotti Recipe

Step 1: Set the Stage

Begin by preheating your oven to 360°F (180°C) and lining a baking sheet with parchment paper or a silicone mat. Next, stir together the flour, salt, and baking powder in a bowl until everything is evenly mixed — this ensures a consistent rise and tender crumb throughout your biscotti.

Step 2: Whip Up the Wet Ingredients

Using a stand mixer with a whisk attachment or a hand mixer, beat the egg, egg yolk, and sugar on medium-high speed until the mixture turns pale and fluffy—about one to two minutes. This aeration is key and results in a light, tender biscotti. Slowly add in the melted butter, then stir in vanilla, honey, and orange zest to infuse the dough with layers of flavor that will beautifully complement the cranberries and pistachios.

Step 3: Combine Dry and Wet

Add the flour mixture to your wet ingredients in gradual steps while mixing low, helping to keep the dough smooth and well-incorporated. Remember to scrape down the sides of the bowl occasionally to avoid any pockets of flour. Finally, fold in the dried cranberries and pistachios gently but thoroughly to distribute these stars evenly throughout the dough.

Step 4: Shape the Dough

Turn the dough out onto a clean surface and divide it into two equal portions. With clean hands moistened slightly to prevent sticking, shape each portion into a log roughly the same size and shape. Don’t add extra flour here, as that can dry out your biscotti — just a little water on your palms will do the trick.

Step 5: Prepare for Baking

Place the two logs on your prepared baking sheet, positioning them well apart to allow room for spreading. Press them down gently to flatten slightly for even baking. For a beautiful glossy crust, brush the tops with the beaten egg—a little extra effort that yields an impressive finish.

Step 6: The First Bake

Pop those logs into your preheated oven and bake for 25 to 30 minutes until they’re firm and golden brown. This stage sets the foundation for your biscotti’s signature crunch.

Step 7: Cool and Slice

Let the logs cool on the baking sheet for about 10 minutes, then reduce your oven temperature to 250°F (120°C). Transfer the logs to a cutting board and, using a sharp knife with a gentle sawing motion, slice diagonally into ½-inch thick pieces—or thicker if you prefer a chunkier bite.

Step 8: The Second Bake

Arrange the slices cut side up on the baking sheet and bake them for 10 minutes per side, totaling 20 minutes. This double baking dries out each biscotti perfectly, giving that satisfying crisp snap. Feel free to bake a little longer if you love them extra crunchy, but watch closely to avoid over-browning.

Step 9: Cool Completely

Once baked to perfection, allow your Cranberry Pistachio Biscotti Recipe cookies to cool thoroughly. This ensures they finish crisping up and stops any residual heat from making them soft.

How to Serve Cranberry Pistachio Biscotti Recipe

The image shows a silver baking tray on a white marbled surface, filled with three neat rows of biscotti slices. Each biscotti slice is light golden brown with a rough texture, studded with green pistachios and dark red dried cranberries scattered inside. The slices are arranged flat, angled slightly to the right, showing their curved tops and porous crumb inside. The background is softly lit, highlighting the crispness and dry texture of the biscotti. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an elegant presentation, sprinkle a few whole pistachios or finely chopped cranberries onto a serving plate around your biscotti. A dusting of powdered sugar can also add a delicate, festive touch that’s hard to resist.

Side Dishes

Biscotti pairs beautifully with rich beverages. Offer them alongside a warm cup of coffee, spiced chai, or even a glass of dessert wine like Vin Santo to enhance the flavors. A dollop of mascarpone or a small serving of vanilla ice cream on the side can add creamy indulgence.

Creative Ways to Present

Arrange the biscotti slices in a rustic basket lined with a cloth napkin for a charming gift or party favor. Alternatively, layer them in a clear jar with ribbons tied around the lid to delight friends and family. For a stunning centerpiece, stand biscotti upright in mugs or mason jars filled with coffee beans or festive greenery.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store your biscotti in an airtight container or a metal tin to maintain their crispness. They keep fresh for about 10 to 12 days, making them a wonderful bake-ahead treat that stays delicious.

Freezing

If you want to extend their life, you can freeze biscotti wrapped well in plastic and stored in a zip-top bag. When you’re ready to enjoy, simply thaw at room temperature—no reheating necessary.

Reheating

To revive that fresh-baked crunch, pop the biscotti slices in a 300°F (150°C) oven for 5 minutes before serving. This quick warm-up will refresh their crisp texture and enhance their aromas, just like straight from the oven.

FAQs

Can I substitute almonds or walnuts for pistachios?

Absolutely! Almonds or walnuts can be swapped in depending on your taste preference or what you have on hand. They’ll bring their own unique crunch and flavor, but pistachios’ vibrant color and subtle sweetness are truly special.

Why do I need to bake the biscotti twice?

The twice-baking process is what gives biscotti its signature crunchy texture. The first bake firms up the dough, while the second bake dries out the slices to create that perfect snap without being hard.

Can I use fresh cranberries instead of dried?

Fresh cranberries are much juicier and will affect the texture and baking time. Dried cranberries are best because they’re chewy and don’t add extra moisture, which keeps your biscotti crisp.

Is it necessary to brush the logs with egg before baking?

While not mandatory, brushing the logs with a beaten egg before the first bake gives the biscotti a beautiful shiny, golden crust that looks as good as it tastes.

How long do biscotti keep their crunch?

Stored properly in airtight containers, biscotti maintain their crunchiness for up to two weeks. If they soften, a quick reheat in the oven will crisp them right back up.

Final Thoughts

There is nothing quite like biting into a crispy, flavorful biscotti that perfectly balances sweet cranberries and crunchy pistachios with bright bursts of orange zest. I hope this Cranberry Pistachio Biscotti Recipe encourages you to get into the kitchen and create a batch of your own. It’s a charming treat to share with loved ones or savor quietly on your own. Happy baking and even happier munching!