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Cranberry Pistachio Biscotti

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Don’t you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!Pistachio Cranberry Biscotti

A few other favorites are Chocolate Pistachio BiscottiPumpkin Hazelnut White Chocolate Biscotti and Chocolate Chocolate Chip Biscotti.

My husband always brings up the Chocolate Pistachio Biscotti I posted last year. I try not to make those too often because the two of us have no self-control when I bake them (so good!).

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

This year I played around with this cranberry-pistachio version which I adapted from last year’s recipe. I cut back on the butter a bit which created a stickier dough… a bit messy to work with so I sprinkling some flour on the dough and cookie tin or you can handle the dough with wet hands but the results where so darn good I wouldn’t change a thing next time!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!
Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!

Cranberry Pistachio Biscotti

5 from 5 votes
2
Cals:65.2
Protein:1.5
Carbs:10.3
Fat:2.1
Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Don't you just love a good biscotti in the morning with a cup of coffee? These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking!
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 42 servings
Serving Size: 1 cookie

Ingredients

  • 1-3/4 cup all purpose flour, + more for dusting
  • 1-1/2 tsp baking powder
  • pinch of salt
  • 3/4 cup whole unsalted shelled pistachios
  • 1/3 cup craisins
  • 2 tbsp unsalted butter, softened
  • 3/4 cup superfine sugar, you can put sugar in food processor
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375°.
  • Line baking sheet with silpat or parchment paper.
  • In a medium bowl, combine flour, baking powder, and salt.
  • Add pistachios, cranberries and mix.
  • In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
  • Add vanilla and eggs, one at a time.
  • Add the dry ingredients and mix on low speed until just combined to make a dough.
  • Remove the dough (if too sticky sprinkle flour over it and on work surface).
  • Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
  • Place on the lined baking sheets and bake 20-25 minutes.
  • When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
  • Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
  • Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

Last Step:

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Notes

Makes 36 - 38

Nutrition

Serving: 1 cookie, Calories: 65.2 kcal, Carbohydrates: 10.3 g, Protein: 1.5 g, Fat: 2.1 g, Saturated Fat: 0.5 g, Cholesterol: 10 mg, Sodium: 24.4 mg, Fiber: 0.3 g, Sugar: 5 g

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48 comments on “Cranberry Pistachio Biscotti”

  1. Amazing & addictive! Made for 3rd time yesterday with food processor: food-process regular granulated sugar to make superfine; transfer elsewhere. Whisk dry ingredients together in separate bowl. Whirl eggs and vanilla in food processor; scatter cut-up butter atop and whirl again. Add dry ingredients a half cup at a time, 5 pulses to combine; repeat until choppy dough forms. Scatter add-ins atop. Pulse to mostly combine. Turn out onto flour-dusted Silpat and scrape into a ball. Divide into thirds and proceed as written. I cut thinner than directed on an extreme angle, then lower oven temp to toast. Lemon or orange zest is a nice addition.

  2. So good! Followed the recipe, with 2 exceptions-did not use food processor for sugar and used 1/2 Monkfruit and 1/2 granulated sugar. 
    Hubby liked them too! Not going to dip them in white chocolate to save some more calories.
    Definitely a keeper that I will make again! Thank you for sharing the recipe.