Cranberry-Pistachio Biscotti

Cranberry biscotti

Pistachio and cranberry come together a delicious twice baked Biscotti! It’s great for a crunchy morning treat with your coffee or tea!

[recipe servings=6 time=1 Hour 20 Minutes Difficulty=Easy]


2 Cups All-Purpose Flour

1 Cup Sugar

1½ Teaspoons Baking Powder

½ Teaspoon Lemon Or Orange Zest

½ Teaspoon Salt

1 Cup Pistachios

1½ Cups Fresh Cranberries, Chopped

3 Eggs

2 Tablespoons Vanilla Extract



  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, zest, and salt. Stir in the pistachios and cranberries.  
  3. Make a well in the center of the dry ingredients and add the eggs and vanilla. Beat with a whisk until smooth then gently fold in the dry ingredients until combined. The dough should be very sticky.
  4. Divide the dough in half and place on the prepared baking sheet. Shape into two logs about 3 inches wide. Bake for 30-40 minutes, until fully set in the center. 
  5. Cool on a wire rack to room temperature and reduce the oven to 300°F. 
  6. When cool, use a serrated knife to slice the logs into ½ inch pieces on a diagonal. Arrange on the baking sheet and bake for another 20 minutes, until crisp all the way through. Cool on a wire rack.



CategoriesDessert Fruit

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