Cranberry Pistachio Biscotti (Printable version)

Twice-baked Italian cookie with tart cranberries and crunchy pistachios, ideal for coffee or gifting.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon almond extract

→ Add-Ins

08 - 1 cup shelled unsalted pistachios, roughly chopped
09 - 2/3 cup dried cranberries

# Directions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - In a separate bowl, beat eggs with vanilla and almond extracts until homogenous.
04 - Add wet mixture to dry ingredients and stir until a dough forms.
05 - Fold pistachios and dried cranberries into the dough evenly.
06 - Divide dough into two portions. Shape each into a 12-inch long log about 2 inches wide on the baking sheet.
07 - Bake logs for 25 minutes until they turn light golden brown. Remove and cool for 10 minutes.
08 - Lower oven temperature to 300°F for the second bake.
09 - Using a serrated knife, cut logs diagonally into 1/2 inch thick slices.
10 - Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, then flip and bake 10 minutes more until crisp.
11 - Transfer biscotti to a wire rack and cool fully before serving or storing.

# Expert Advice:

01 -
  • These biscotti stay crisp for weeks in a tin, which means you can bake once and enjoy them every morning with your coffee.
  • The tart cranberries cut through the sweetness in a way that makes each bite feel balanced, not cloying.
  • Shaping the dough into logs is forgiving, even if your hands are messy, the rustic look is part of the charm.
  • They make impressive gifts without requiring fancy decorating skills or hours of labor.
02 -
  • Don't skip the cooling time after the first bake, I tried slicing warm logs once and they fell apart into a pile of crumbs and cranberries.
  • A serrated knife is essential, a straight blade will drag and tear the dough instead of slicing through it.
  • The second bake is what gives biscotti their signature crunch, so don't pull them out early even if they look done.
  • If your oven runs hot, check the slices a few minutes early during the second bake to avoid scorching the nuts.
03 -
  • Room temperature eggs mix into the dough more evenly, preventing streaks of unmixed egg white in the batter.
  • Flattening the logs to 2 inches wide ensures they bake through without raw centers, I learned this after cutting into an undercooked log.
  • If you love a super-crunchy biscotti, leave them in the oven a few extra minutes during the second bake and let them cool overnight.
  • Freezing the baked logs for 10 minutes before slicing makes the job easier and cleaner, especially if your dough feels soft.

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