These crisp Italian cookies will melt in your mouth once they take a dip in your morning coffee. I love to eat these Cranberry Pistachio Biscotti with coffee, but they are absolutely delicious all on their own. Pistachios and Cranberries are one of my favorite combos in a cookie. The pistachios add a perfect toasty crunch while the dried cranberries add a sweet and tart chewiness. These cookies are crisp without being too rigid to bite into and balanced just right with sweetness. Because of their texture and crunch, they keep really well and even make great gifts. Wrap these beauties up in some cellophane and gift them in a cute ceramic mug for the coffee lovers in your life!
What is Biscotti?
Biscotti, known as “cantucci” in Italy are crispy, oblong-shaped cookies that are traditionally made with almonds. What makes them unique is that the dough is formed into logs, baked, then cut into slices, and baked a second time. The word Biscotti actually means exactly that: “twice-cooked”. They are dry and dense so are typically served with a drink to dunk them in. Now let’s make some!
Ingredients for Cranberry Pistachio Biscotti
There are 2 ingredients in this recipe that really make it special. You guessed it, the cranberries and the pistachios. The dried cranberries can easily be found on the baking aisle or the bulk section at your store but the pistachios can be a little more difficult to find. They need to be raw (unsalted and not roasted) and having them already shelled will save you a lot of time and sore fingers. They can be pricey but will most likely be in the bulk section at your store so you can buy exactly the amount you’ll need. If you bake with pistachios often, you can even find them online in larger quantities. Here is the list of all the ingredients you’ll need to have for this Cranberry Pistachio Biscotti:
- Vanilla Extract
- Baking Powder
- Raw Pistachios
- Dried Cranberries
Can I Use Other Dried Fruits and Nuts?
Yes! There are so many different combinations you can try out for Biscotti. Just make sure any nuts you use are unsalted and not roasted. You don’t want overly salty Biscotti and they’ll already get nice and toasty from being baked twice. I like to coarsely chop the nuts and dried fruits so there is a variety of sizes in each bite. You could even add in some lemon or orange zest or finish them off with a drizzle of chocolate after baking. Here are some ideas of different ingredients you could swap out for the pistachios and cranberries.
- Dried Cherries
- Dried Apricots
- Chocolate Chips
More Pistachio Recipes You’ll Love
If you try these out, let me know what you think and what flavor combo you’re going to try next. Happy Biscotti Baking!
Cranberry Pistachio Biscotti
- ½ cup (113g) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups ( 240g)all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup raw shelled pistachios, coarsely chopped
- ⅔ cup dried cranberries, coarsely chopped
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 2-3 minutes. Scrape the bowl well, then with the mixer on low speed, add the eggs one at a time and vanilla. Mix until well combined.
- Scrape the bowl again and add the flour, baking powder, and salt and mix just until combined. Stir in the pistachios and dried cranberries and mix on low just until incorporated.
- Divide the dough into 2 equal portions. On the prepared baking sheet, form each dough portion into a log measuring about 1¼ inches wide by 15 inches long, spacing the logs at least 3 inches apart.
- Bake for about 25-30 minutes, until firm to the touch and light golden in color. Allow to cool 10-15 minutes or until cool enough to handle.
- Transfer the logs to a cutting board. Using a serrated knife, cut each log into 1 inch thick slices and place the pieces back on the baking sheet, cut side down.
- Bake for 10-12 minutes more, until firm and golden brown. Cool completely before serving.
- Dunk in a cup of coffee and enjoy!
- Storing: Store the biscotti in an airtight container at room temperature for up to 7 days.