Looking for a festive biscotti recipe for the holiday season? Let this simple Pistachio and Cranberry Biscotti flavoured with orange zest be the one you make!
This Pistachio and Cranberry Biscotti recipe is a holiday family favourite. Not only is it beautifully speckled with green and red making it look festive but it also tastes absolutely delicious.
What makes this recipe a winner is that the biscotti is crunchy without being overly hard. The cookies aren't dry and remain slightly tender in the middle. The orange zest and juice add extra flavour to the biscotti.
What is Biscotti
Biscotti is an Italian cookie that is baked twice, this gives it a crunchy texture and makes it excellent for dunking into coffee or tea. Biscotti are made using a variety of dried fruit and nuts. They are often perfumed with the zest of various citrus and can be coated with melted chocolate.
With so many options available, you could easily adapt a biscotti recipe to suit your tastes and create all sorts of delicious biscotti.
In fact, I adapted this Pistachio and Cranberry Biscotti recipe to make both this Hazelnut Chocolate Biscotti and this Apricot and Almond Biscotti with White Chocolate Drizzle.
How to Make it
This biscotti recipe is adapted from America's Test Kitchen. Their recipe called for dried cherries, but I used dried cranberries instead. I also added orange zest for extra flavour and because it goes so well with pistachios and cranberry.
I doubled the ingredients since I wanted to make enough to give away as presents. If that's too much biscotti for you, simply divide the ingredients in half to make a smaller batch.
- All-purpose flour
- Granulated sugar
- Baking powder and salt
- Dried cranberries. I used sweetened cranberries as the unsweetened ones are too tart.
- Orange zest
- Orange juice. Freshly squeezed is best.
- Unsalted butter
- Pure vanilla extract
- Shelled unsalted pistachios. Toast the pistachios to enhance their flavour prior to adding them to the biscotti dough.
To make this biscotti, you need to start by making the dough. Once the dough is prepared, you must divide it and shape it into logs.
Place the logs on a baking sheet, keeping them well spaced apart. Bake the logs for approximately 25 to 30 minutes, rotating the baking sheet halfway through the baking time for even cooking.
Remove them from the oven and let them cool slightly before slicing the logs on the diagonal. Lay them flat on the baking sheet and bake them a second time. Flipping the biscotti over halfway through the baking time will ensure that both sides are evenly golden.
How to Store
Store biscotti in an airtight container at room temperature for up to 2 weeks.
Biscotti may also be frozen for up to 3 months. To freeze, store biscotti in an airtight container with wax or parchment paper in between layers. Thaw biscotti overnight in the refrigerator.
I hope you find this Pistachio and Cranberry Biscotti recipe as delicious as I do. For a softer and chewier Italian cookie, take a look at this recipe for Italian Amaretti Cookies.
More Cookie Recipes
Pistachio and Cranberry Biscotti
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups dried cranberries
- 2 teaspoons orange zest
- 4 tablespoons freshly squeezed orange juice
- 8 tablespoons unsalted butter softened
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups shelled unsalted pistachios toasted and chopped coarsely
- With the rack in the middle position, preheat the oven to 350°F.
- Remove enough zest from one large orange to make 2 teaspoons, set aside.
- Squeeze the orange to obtain 4 teaspoons of orange juice. In a microwaveable bowl, combine the cranberries with the orange juice and microwave for about 45 seconds. Set aside.
- In a medium bowl, whisk together the flour, 1 cup of sugar, baking powder and salt. Set aside.
- In the bowl of your stand mixer (fitted with the paddle attachment), beat the butter and orange zest with the remaining cup of sugar for about 3 minutes on medium speed until butter is fluffy.
- Add the vanilla, then the eggs, one at a time beating after each egg.
- Reduce mixer speed to low and add the dry ingredients, mix on low to combine and then and add the cranberries and pistachios and mix until the ingredients are incorporated into the batter, do not over beat.
- Divide the dough into 4 parts.
- Turn the dough out onto a lightly floured surface and using your hands shape the dough into logs. Pat the dough so it’s about two inches wide.
- Place logs onto lined baking sheet, spacing them 3 inches apart, you may need to use two baking sheets unless you own a very large sheet.
- Bake for 14 minutes, rotate the tray and bake for another 14 minutes or until logs are light golden brown and beginning to crack on top.
- Remove from the oven and let cool on sheet for 10 to 15 minutes.
- Lower the oven temperature to 325°F.
- Place one biscotti log at a time onto a cutting board and using a sharp serrated knife, slice the logs on a diagonal into 1/2 to 3/4-inch-thick slices.
- Return the sliced biscotti, cut side down on the baking sheet and bake for 7 to 8 minutes or until pale golden, flip the biscotti and bake for approximately 7 minutes more.
- Transfer the biscotti onto a rack and let cool completely before serving or storing in an airtight container.
- To toast pistachios, preheat the oven to 350 °F. Spread the shelled unsalted pistachios on a rimmed baking sheet. Toast for 4 to 5 minutes, stir pistachios and toast for 2 to 3 minutes more until pistachios are fragrant and lightly browned. It shouldn't take more than 8 minutes to toast the pistachios.
- Store biscotti in an airtight container at room temperature for up to 1 week.
- Biscotti may also be frozen for up to 3 months. To freeze, store biscotti in an airtight container with wax or parchment paper in between layers. Thaw biscotti overnight in the refrigerator.
This recipe for Pistachio and Cranberry Biscotti has been updated. It was originally published in December 2014. No changes were made to the recipe.