Looking for a festive biscotti recipe? This easy Pistachio and Cranberry Biscotti flavored with orange zest is perfect for the holiday season.

Pistachio and Cranberry Biscotti displayed in mug.

This Pistachio and Cranberry Biscotti recipe is a holiday family favorite. 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 its perfect texture, this biscotti is crunchy without being too hard. The cookies aren't dry and remain slightly tender in the center. The orange zest and juice add extra flavor.

If you enjoy incorporating pistachios into your sweet treats, you might also like this moist and flavorful Pistachio Bundt Cake, it's a perfect addition to your holiday dessert table.

Pistachio and Cranberry Biscotti in white mug.

What is Biscotti

Biscotti are Italian cookies that are baked twice to achieve a crunchy texture, which makes them excellent for dunking into coffee or tea. Biscotti commonly include a variety of dried fruit and nuts, and are often perfumed with the zest of various citrus and are sometimes coated with melted chocolate.

With so many options available, you could easily adapt a recipe to suit your tastes and create all sorts of delicious biscotti recipes.

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.

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What is Biscotti
How to Make it
Ingredients Overview
Steps Overview
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Pistachio and Cranberry Biscotti Recipe

How to Make it

This biscotti recipe is adapted from America's Test Kitchen. While their original recipe uses dried cherries, I used dried cranberries for a festive twist. Orange zest is added for extra flavor, and because it complements the pistachios and cranberries perfectly.

I doubled the original recipe to make enough for gifting, but if that's too much biscotti for you, simply halve the ingredients for a smaller batch.

Here's an overview of the ingredients and steps for making this homemade biscotti. You'll find full ingredient amounts and detailed instructions in the recipe card at the end of the post.

Ingredients Overview

All-purpose flour
Granulated sugar
Baking powder and salt
Dried cranberries: I used sweetened cranberries as the unsweetened ones are too tart.
Orange zest and juice: Zest the oranges before squeezing them for juice.
Unsalted butter
Eggs: Use room temperature eggs.
Pure vanilla extract
Shelled unsalted pistachios: Toasting them before adding to the biscotti dough enhances their flavor but this is optional.

Steps Overview

Position rack in the center of oven and preheat it. Line baking sheet with parchment paper.
Zest one large or two smaller oranges to yield two teaspoons of zest. Set zest aside.
Squeeze the orange to get 4 tablespoons of juice. Combine with cranberries in a microwave-safe bowl and heat for about 45 seconds. Set aside.
In a large bowl, whisk together the flour, 1 cup of sugar, baking powder and salt. Set aside.
In the bowl of your stand mixer, using the paddle attachment, beat butter and orange zest with the remaining cup of sugar for about 3 minutes on medium speed. Add the vanilla, then beat in the eggs one at a time, mixing after each addition.
With the mixer on low speed, add the flour mixture. Mix until just combined, then add the cranberries and pistachios and mix until the ingredients are incorporated into the batter.
Divide dough into 4 parts. On a lightly floured surface, shape each portion into a log about two inches wide.
Place logs on a lined baking sheet, spacing them 3 inches apart. Use two sheets if needed to avoir overcrowding.
Bake logs for 14 minutes, rotate the tray, then bake for another 14 minutes or until logs are light golden brown and beginning to crack on top.
Remove from the oven and cool logs on sheet for 10-15 minutes. Lower the oven temperature.
Place each biscotti log on a cutting board and, using a sharp serrated knife, slice diagonally into ½ to ¾-inch thick slices.
Place slices of biscotti, cut side down onto the baking sheet. Bake for 7 to 8 minutes or until pale golden, then flip the biscotti and bake for 7 minutes more. Flipping the biscotti over halfway through the baking time will ensure that both sides are evenly golden.
Transfer the biscotti onto a wire rack and let cool completely before serving or storing in an airtight container.

Pistachio and Cranberry Biscotti on dish.

Storage Instructions

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 cranberry pistachio biscotti recipe as delicious as I do. For a softer and chewier Italian cookie, take a look at this recipe for Italian Amaretti Cookies.

Enjoy!

Pistachio and Cranberry Biscotti placed in large mug.

Pistachio and Cranberry Biscotti Recipe

Author: Adapted from America's Test Kitchen, Best-Ever Christmas Cookies, 2014.

Looking for a festive biscotti recipe for the holiday season? Let this simple Pistachio and Cranberry Biscotti be the one!

4.55 from 20 votes

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Prep Time 20

Cook Time 55

Total Time 1 15

Course Dessert, Snack

Cuisine Italian

Servings Biscotti

Calories 98 kcal

Ingredients

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

Instructions

With the rack in the middle position, preheat the oven to 350°F.
Line two baking sheets with parchment paper and set aside.
Remove enough zest from one large orange to make 2 teaspoons, set aside.
Squeeze the orange to obtain 4 tablespoons 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 ½ to ¾-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.

Notes

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.

Nutrition

Calories: 98kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 14mgSodium: 23mgPotassium: 58mgFiber: 1gSugar: 9gVitamin A: 73IUVitamin C: 1mgCalcium: 12mgIron: 1mg

Keyword Biscotti, Cranberry and Pistachio Biscotti, Pistachio and Cranberry Biscotti

Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This recipe for Pistachio and Cranberry Biscotti has been updated. It was originally published in December 2014. No changes were made to the recipe.

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4.55 from 20 votes (20 ratings without comment)

Pistachio and Cranberry Biscotti

What is Biscotti

How to Make it

Ingredients Overview

Steps Overview

Storage Instructions