Cranberry Pistachio Biscotti Recipe

If you’re anything like me, a crisp, flavorful biscotti is just the perfect companion to your afternoon coffee or tea, and this Cranberry Pistachio Biscotti Recipe hits all the right notes. It’s that beautiful balance of tart cranberries and rich, nutty pistachios—a combination that feels fresh but cozy at the same time. When I first tried this recipe, I was amazed at how easy it was to make something so impressive with just a few simple ingredients.

You’ll find that this Cranberry Pistachio Biscotti Recipe works wonderfully for gifting during the holidays or anytime you want to elevate your snack game. Plus, the biscotti hold up very well for days, which means you can bake a batch ahead and enjoy them all week long. I absolutely love how this turns out—crispy, slightly sweet, and packed with flavor.

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Ingredients You’ll Need

This Cranberry Pistachio Biscotti Recipe features simple pantry staples boosted by fresh cranberries and toasted pistachios—two ingredients that add both texture and flavor. I always grab fresh cranberries when they’re in season for the best zing, and keep roasted pistachios shelled for convenience.

• Fresh cranberries: These give the biscotti a lovely tartness and a bit of chewy texture when baked.
• Roasted and shelled pistachios: Adds crunch and a subtle nutty richness; make sure they’re shelled to avoid surprises while biting.
• Unsalted butter: Provides buttery richness without tipping the recipe salty—unsalted lets you control that precisely.
• Granulated sugar: Sweetens the biscotti just enough; I don’t recommend swapping for brown sugar here as it changes texture.
• Large eggs: They help bind everything together and contribute to the crumb structure.
• Pure vanilla extract: Adds a warm, aromatic depth that complements the nuts and berries.
• All-purpose flour: The base of the biscotti dough—make sure it’s fresh for best results.
• Baking soda: Helps the biscotti rise a little and keeps them light.
• Salt: Just a touch to balance all the sweetness.
• White chocolate chips (optional): I love drizzling melted white chocolate on my biscotti for a pretty, sweet finish.

Variations

While the classic cranberry and pistachio combo is fantastic, I like to switch things up depending on the season or my mood. It’s a great recipe for experimenting, so feel free to try out these variations and find what you love best.

• Orange Zest Addition: Adding a teaspoon of fresh orange zest brightens up the biscotti and pairs beautifully with the cranberries—I’ve done this often and it’s a family favorite twist.
• Chocolate Chunks Instead of Chips: Swap the white chocolate chips for dark or milk chocolate chunks for a richer bite.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend suited for baking; just remember the dough might be a bit less stretchy.
• Mini Biscotti: Split the dough into two and shape smaller logs for bite-sized treats that bake faster and make great party snacks.

How to Make Cranberry Pistachio Biscotti Recipe

Step 1: Prep Your Oven and Ingredients

First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. While the oven warms up, pulse the fresh cranberries a few times in your food processor until they break down into fine crumbs—I like doing this to distribute their tartness evenly throughout the dough. Chop the pistachios coarsely so you still get those satisfying little crunch moments in your biscotti.

Step 2: Cream Butter and Sugar

Using a mixer with a paddle attachment (or handheld mixer if that’s what you have), beat the unsalted butter with the granulated sugar until the mixture is light and fluffy—this usually takes about 2 minutes. The fluffiness here is key; it introduces air that helps make your biscotti light rather than dense.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. This step ensures your dough is smooth and well-bound, which will make shaping it easier down the line.

Step 4: Incorporate Dry Ingredients and Mix-in

Now, add the all-purpose flour, baking soda, and salt to the wet mixture. Mix just until combined; the dough will be quite sticky, and that’s completely normal—don’t overwork it or your biscotti might turn out tough. Fold in the cranberry crumbs and pistachio pieces gently so they’re evenly distributed.

Step 5: Shape and Bake the Biscotti Logs

Lightly flour your baking sheet and some flour on your hands, then transfer the sticky dough onto the sheet. Shape it into one long log about 11 by 3.5 inches. If you prefer mini biscotti, divide the dough in two smaller logs. It helps to keep your hands floured because the dough loves to stick. Pop the logs into the oven and bake for 30-35 minutes until firm to the touch and just lightly golden.

Step 6: Slice and Second Bake

Once out of the oven, let the biscotti logs cool just enough to handle but still warm—this warming helps with clean slicing. Using a serrated knife, cut them diagonally into 3/4-inch wide slices. Arrange the slices back on the baking sheet and bake for 10 minutes. For that perfect crunchy texture, flip each biscotti and bake for another 10 minutes on the other side.

Step 7: Optional White Chocolate Drizzle

If you’re feeling fancy, melt white chocolate chips gently and drizzle over cooled biscotti for a lovely sweet contrast. I use a small pastry bag or a zip-lock bag with a tiny corner cut for easy drizzling. This extra step makes the biscotti feel like an elegant treat—perfect for sharing or gifting.

How to Serve Cranberry Pistachio Biscotti Recipe

Garnishes

I usually keep garnishes simple since the biscotti speak for themselves, but a sprinkle of powdered sugar or a gentle white chocolate drizzle adds a lovely finishing touch I adore. Sometimes, I add a few whole pistachios on top while the drizzle is still wet for visual interest and added crunch.

Side Dishes

These biscotti pair perfectly with a hot cup of coffee, a herbal tea, or even a glass of dessert wine if you’re celebrating. I love serving them alongside fresh fruit or light cheeses when entertaining—it turns a simple snack into a charming spread.

Creative Ways to Present

For gift-giving or special occasions, I wrap the biscotti in clear cellophane bags tied with rustic twine or ribbon. For a fancy brunch, arrange the biscotti standing up in a pretty jar or mug alongside small jars of jam or clotted cream—your guests will be impressed by the thoughtful presentation.

Make Ahead and Storage

Storing Leftovers

I keep my biscotti fresh by storing them in an airtight container at room temperature—this keeps them perfectly crisp for about 5 days. I’ve learned it’s best not to refrigerate them since that can introduce moisture and soften the delicious crunch.

Freezing

If you want to freeze biscotti, I recommend wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They thaw beautifully at room temperature and still maintain their texture and flavor, so it’s great for baking ahead of holidays or parties.

Reheating

To refresh biscotti that have lost a little crunch, I pop them in a 300°F oven for 5-7 minutes—this is a simple trick I picked up that brings back that fresh-baked crispiness effortlessly.

FAQs

Final Thoughts

This Cranberry Pistachio Biscotti Recipe is one I keep coming back to because it’s reliable, delicious, and feels just a little special every time. Baking it has become a comforting ritual for me—a way to slow down and enjoy the simple joy of homemade treats. I hope you enjoy it just as much, whether as an everyday snack or a sweet gift for someone you love. Trust me, once you try this, you’ll want to keep a batch in your kitchen all the time!

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