Cranberry Pistachio Biscotti

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and yields a batch of biscotti that keeps well and travels beautifully. The cookies are crisp but not too hard, and the combination of sweet, tart, and nutty is absolutely delicious. The dough comes together quickly, and I can switch things up with different nuts or add a drizzle of white chocolate if I’m feeling fancy. Best of all, they look festive without needing any icing or sprinkles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup white sugar

• ¼ cup light olive oil

• 2 teaspoons vanilla extract

• ½ teaspoon almond extract

• 2 large eggs

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt (omit if using salted pistachios)

• 1 ½ cups pistachio nuts

• ½ cup dried cranberries

Directions

1. I preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix the sugar and olive oil until well blended. Then I stir in the vanilla and almond extracts, and beat in the eggs until the mixture is smooth.

3. In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually stir the dry ingredients into the wet mixture until fully combined.

4. I fold in the pistachios and cranberries by hand.

5. I divide the dough in half and shape each half into a 12×2-inch log directly on the baking sheet. The dough is sticky, so I wet my hands with cool water to shape it easily.

6. I bake the logs for about 35 minutes, or until they’re light golden brown. Then I remove them from the oven and let them cool for 10 minutes.

7. I reduce the oven temperature to 275°F (135°C).

8. Once slightly cooled, I slice the logs diagonally into ¾-inch thick pieces. I lay the slices cut-side down on the baking sheet.

9. I return the cookies to the oven and bake them for another 8–10 minutes, until dry and lightly crisped. Then I let them cool completely before storing.

Servings and timing

This recipe makes about 36 biscotti. The total time is 1 hour and 20 minutes — including 25 minutes of prep, 45 minutes of baking, and about 10 minutes of cooling before slicing.

Variations

• Swap the nuts: I’ve made these with almonds, pecans, and even hazelnuts — all worked beautifully.

• Add citrus: A bit of orange or lemon zest adds a fresh note that pairs well with the cranberries.

• Drizzle with chocolate: I sometimes melt white or dark chocolate and drizzle it over the cooled biscotti for an elegant finish.

• Make them mini: For a smaller serving size, I shape the dough into thinner logs and slice into shorter biscotti.

• Go extra festive: I press a few extra pistachios and cranberries on top before baking to make them more decorative.

Storage/Reheating

I store these biscotti in an airtight container at room temperature for up to two weeks. They’re also freezer-friendly — I freeze them in a single layer, then store them in freezer bags. To refresh, I pop them into a 275°F oven for about 5 minutes. They’re great right out of the freezer too, especially with coffee or tea.

FAQs

Are biscotti supposed to be hard?

Yes, biscotti are meant to be crisp and dry, perfect for dipping in coffee or tea. I make sure not to overbake them though — just until they’re lightly golden and dry.

Can I use different dried fruit?

Absolutely. I’ve used dried cherries, apricots, or even golden raisins in place of the cranberries with great results.

Why is my dough so sticky?

The dough naturally feels sticky, but it’s manageable with wet hands. I always keep a small bowl of water nearby when shaping the logs.

How thick should I slice the biscotti?

I usually slice them about ¾ inch thick. Thinner slices are crisper, while thicker ones are a bit more chewy in the center.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free baking flour blend and they turned out just as crisp and flavorful.

Conclusion

These Cranberry Pistachio Biscotti are one of my favorite holiday bakes. They’re simple, stunning, and delicious — the perfect cookie for gifting, sharing, or just enjoying with a warm drink. I keep a batch on hand all December long, and they never last more than a few days. If you’re looking for an easy yet elegant Christmas cookie, this is the one I always come back to.

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