Cranberry Pistachio Biscotti

A fancy cafe treat we can make at home? We’re all in! Crisp and fragrant cranberry pistachio biscotti are the perfect accompaniment for hot mugs of coffee, tea and cocoa. When dunked, these cookies soak up the hot liquid for a soft, flavorful bite. From our biscotti recipe collection, this tasty version features a delectable combination of nuts and dried fruit.

Biscotti is a classic Italian cookie with a long, narrow shape and a very dry, crisp texture. The name comes from the Latin words bis (twice) and coctus (cooked)—which is very fitting because biscotti cookies are baked twice. The dough is first baked as a low, narrow loaf. Then, it’s sliced into thin pieces and baked again.

Biscotti’s dry texture means they last longer than other kinds of cookies. They’re also easy to decorate, making them one of the best cookie recipes for holiday gatherings, gifts or cookie exchanges.

Ingredients for Cranberry Pistachio Biscotti

• Sugar: Granulated sugar adds sweetness to baked biscotti. It’s dissolved into the oil at the start of the batter-making process.
• Oil: The best cooking oil for biscotti is a neutral-tasting oil, like canola or sunflower oil.
• Eggs: Use large eggs in the biscotti batter. They help bind the dough together and give the cookies a rich flavor.
• Flour: There’s no need to pick up a special type of flour; regular all-purpose flour does the job perfectly.
• Baking powder: This leavening agent helps the dough lift and aerate during the first bake. Wondering about the difference between baking powder and baking soda? Unlike baking soda, baking powder contains an acid (cream of tartar), so there’s no need to add an acidic ingredient to activate it.
• Salt: You only need a pinch of salt here. It helps enhance the flavors of the other ingredients.
• Pistachios: The pistachios should be shelled and roughly chopped before being added to the dough mixture. If you have a lot of extra nuts, try making another of our favorite pistachio recipes.
• Dried cranberries: Packed with intense sweet-tart flavor, dried cranberries are ideal for cookie recipes. They don’t have the moisture content of fresh or frozen berries, so they won’t water down the dough.
• Extracts: Our recipe elevates the flavor with a combination of vanilla and almond extracts. The best almond extract tastes strongly nutty without a harsh or alcoholic finish.

Directions

Step 1: Make the dough

In a small bowl, beat the sugar and oil until blended. Beat in the eggs, then the vanilla and almond extracts. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix well (the dough will be stiff). Stir in the pistachios and cranberries.

Step 2: Shape and bake

Divide the dough into half. With floured hands, shape each half into a 12×2-inch rectangle on a parchment-lined baking sheet. Bake at 350°F for 18 to 22 minutes or until set.

Editor’s Tip: You should preheat the oven before baking. After the dough is set, keep the oven on for the next round of baking.

Step 3: Prepare for the second bake

Move the baking sheet to a wire rack. When the dough is cool enough to handle, transfer it to a cutting board. Using a sharp, serrated knife, cut the dough diagonally into 3/4-inch slices. Place the slices cut side down on ungreased baking sheets.

Editor’s Tip: A serrated knife is the best kitchen knife for this step. The warm loaf is prone to tearing when sliced with a straight blade, and the scalloped edge of a serrated knife makes a cleaner, neater cut.

Step 4: Bake until crisp

Place the slices back in the oven to bake for 12 to 14 minutes or until firm. Move the biscotti to wire racks to cool completely.

Recipe Variations

• Try different nuts: Instead of pistachios, make your biscotti with other chopped nuts like walnuts, almonds or pecans (as we do in our butter pecan biscotti recipe). A combination of nuts is tasty, too—try hazelnut almond biscotti.
• Swap in other dried fruit: Cranberries pair well with pistachios, but you can use other dried fruits. Try making tropical biscotti with its combination of dried mango and pistachios, or swap in different fruits like raisins, blueberries, diced figs or chopped dried apples.
• Add chocolate: Stir 2/3 cup of chopped chocolate or chocolate chips into the batter. You can go with several types of baking chocolate, from milk chocolate to dark, semisweet or white chocolate. They’re all delicious with nuts and fruit!
• Use other extract flavors: Experiment with different extract flavors. Our almond biscotti recipe uses anise extract to add a light licorice flavor. Lemon, orange or butter pecan extracts are fun choices, too.

How to Store Cranberry Pistachio Biscotti

Let the biscotti cool completely to preserve their crisp texture. Then, transfer them to a tight-sealing, airtight container and store them at room temperature. If layering the biscotti in the container, it’s best to store cookies with a piece of wax or parchment paper between the tiers.

How long does cranberry pistachio biscotti last?

Biscotti with pistachio and cranberry stay crisp and delicious for up to one week when stored properly in an airtight container. Their long shelf life makes biscotti one of the best food gifts to give for the holidays.

Can you freeze cranberry pistachio biscotti?

You can freeze cranberry pistachio biscotti for up to three months. When freezing cookies, it’s best to wrap them in plastic wrap to protect against freezer burn. Wrap the biscotti individually or bundle a few together in plastic wrap. Place the wrapped cookies in a freezer-proof container. Let the cookies thaw, still wrapped, at room temperature. Once thawed, you can crisp them up by baking them in a 200°F oven for a few minutes.

Can you make cranberry pistachio biscotti ahead of time?

Prepare and bake biscotti several days in advance to save time on the day of a party or gathering. Just be sure to store them in an airtight container to keep them crisp. Our freezer directions above are another way to make and store biscotti ahead of time.

Cranberry Pistachio Biscotti Tips

What if my cranberry pistachio biscotti are too soft?

The two rounds of baking should ensure that these pistachio and cranberry biscotti turn out dry and crisp. Follow the recipe baking times—when done, the biscotti should feel firm to the touch. If the cookies still feel soft after cooling, return them to the oven to bake for 5 to 10 minutes longer. You can drape a piece of foil over the top if the cookies are getting too brown.

How can you decorate cranberry pistachio biscotti?

Once they’re cool, it’s easy to add decorative touches to your pistachio cranberry biscotti. For a simple decoration, drizzle the cookies with a melted chocolate or vanilla drizzle. You can also add decorative candied cherries to the icing, which is an especially nice touch for holiday-time biscotti. Another option is to dip the cookies halfway into melted chocolate and top them with nuts, sprinkles or candies. After decorating, lay them on waxed paper to cool and set.

How sticky should biscotti dough be?

Biscotti dough is quite sticky, so you’ll want to generously flour your hands and work surface to make it easier to work with. A bench scraper (one of our favorite bread-making tools) is helpful for moving and shaping this dough. If your biscotti dough is just too unmanageable, put it in the fridge to chill for about 30 minutes and try again.