Why You’ll Love This Cranberry Pistachio Biscotti

• Perfect for dunking. That classic, hard-baked texture is designed to hold its own in a hot cup of coffee or tea, soaking up just enough liquid without turning to mush.
• A beautiful, festive look. The ruby-red dried cranberries and bright green pistachios create a stunning contrast that makes these cookies look like they came from a professional bakery.
• They keep wonderfully. Honestly, these biscotti seem to get better with age. Stored in an airtight container, they’ll stay crisp and delicious for weeks, making them a fantastic make-ahead treat.
• Surprisingly simple to make. Don’t be intimidated by the two-stage baking process. The dough comes together easily, and the slicing is part of the fun—you get to see the beautiful pattern inside.

Ingredients & Tools

• 260 g all-purpose flour
• 150 g granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 115 g unsalted butter, melted and slightly cooled
• 120 g dried cranberries
• 120 g shelled pistachios, roughly chopped

Tools: A baking sheet, parchment paper, a sharp serrated knife, and a good standing or hand mixer.

The quality of your pistachios really shines here, so try to get good ones—the flavor is just so much more pronounced. And that little bit of almond extract? It works magic with the pistachios, creating a deeper, nuttier aroma that fills your whole kitchen.

Nutrition (per serving)

• Calories: 120 kcal
• Protein: 2 g
• Fat: 5 g
• Carbohydrates: 18 g
• Fiber: 1 g

Serves: 24 biscotti | Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Melted butter vs. softened. Using melted butter gives the dough a slightly different texture that’s easier to shape into logs. Just make sure it’s cooled a bit so it doesn’t cook the eggs when you mix it in.
• Don’t skip the almond extract. I know it seems like a small thing, but it honestly makes a huge difference. It complements the pistachio flavor so well and adds a lovely, warm depth to the entire cookie.
• Weigh your flour. This is one of those recipes where precision matters for texture. If you don’t have a scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Too much flour will make your logs crumbly.
• Let the logs be rustic. You don’t need to create perfectly smooth, uniform logs. In fact, a slightly craggy, rustic shape gives the biscotti a wonderful homemade charm once they’re baked and sliced.

How to Make Cranberry Pistachio Biscotti

Serving Suggestions

Complementary Dishes

• A soft cheese board — The creaminess of a brie or camembert provides a lovely textural contrast to the crunchy biscotti, creating a sophisticated little bite.
• A bowl of lemon sorbet — The bright, tart sorbet is a refreshing palate cleanser that makes the nutty, sweet biscotti taste even more decadent afterwards.
• A simple fruit salad — The fresh, juicy fruit balances the dryness of the biscotti and the tart cranberries tie the whole flavor profile together beautifully.

Drinks

• Strong Italian espresso — This is the classic pairing for a reason. The bitter, intense coffee is the perfect partner for the sweet, crunchy cookie during your dunking session.
• A glass of Vin Santo — If you want to feel truly Italian, dip your biscotti into this sweet dessert wine. The flavors meld together in the most magical way.
• Earl Grey tea — The bergamot in the tea adds a lovely citrusy note that really highlights the cranberries and makes the whole experience feel elegant and calm.

Something Sweet

• Dark chocolate ganache for dipping — Melt some dark chocolate with a splash of cream for a quick, rich dip that takes these biscotti to a whole new level of indulgence.
• A scoop of vanilla bean ice cream — Crumble a biscotto over the top for a fantastic crunch factor, or simply serve one on the side for a delightful mix of temperatures and textures.
• Orange-infused whipped cream — A little zest and a hint of orange liqueur folded into softly whipped cream creates a light, fragrant dip that complements the pistachios wonderfully.

Top Mistakes to Avoid

• Slicing the logs while they’re too hot. I’ve messed this up before too, and it leads to crumbly, broken slices. The structure needs that 15-20 minute cooling time to set properly so your knife can glide through cleanly.
• Using a dull knife for slicing. A sharp serrated knife is non-negotiable. A dull blade will press down and crush the log instead of slicing through it, and you’ll lose all those beautiful, clean edges.
• Overbaking during the second bake. Keep a close eye during the final 10 minutes. You want them golden and dry, not dark brown and bitter. They continue to harden as they cool, so take them out when they just feel firm.
• Packing the biscotti before they’re completely cool. Trapping any residual warmth in an airtight container will create steam, which will make your perfectly crisp biscotti soft and chewy. Patience is key!

Expert Tips

• Tip: For extra-crisp biscotti, leave the sliced cookies in the turned-off oven with the door slightly ajar after the second bake. This lets them dry out even more slowly, resulting in an incredible snap.
• Tip: If your dough is too sticky to handle, pop it in the fridge for 15-20 minutes. This chills the butter and makes the dough much more manageable for shaping into logs.
• Tip: Toast your pistachios beforehand for a deeper flavor. Just spread them on a baking sheet and toast at 175°C for 5-7 minutes until fragrant. Let them cool completely before chopping and adding to the dough.
• Tip: For perfectly uniform slices, you can gently score the top of the warm logs with your serrated knife before the initial cooling period. This gives you a visual guide for where to cut later.
• Tip: Get creative with your add-ins! While cranberry-pistachio is a classic, this base dough is a fantastic canvas for other dried fruits and nuts like apricots and almonds or cherries and hazelnuts.

FAQs

My dough is really crumbly and won’t hold together. What did I do wrong?
This usually happens if you measured your flour by scooping directly from the bag, which packs it in. You’ve likely used too much flour. Try adding a teaspoon of milk at a time, mixing gently, until the dough just comes together. It should be soft and slightly sticky, but hold its shape when pressed. For next time, remember the “spoon and level” method or, even better, use a kitchen scale!

Can I make these biscotti gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains xanthan gum, which helps bind the dough. The texture might be a tiny bit more delicate, so handle the logs with care when slicing. The flavor from the cranberries and pistachios will still be the star of the show.

How long do these biscotti actually keep, and what’s the best way to store them?
They keep for a surprisingly long time! Stored in an airtight container at room temperature, they will stay perfectly crisp and delicious for up to 3-4 weeks. You can also freeze them for up to 3 months. Just place them in a freezer bag, squeeze out all the air, and thaw at room temperature whenever a craving strikes.

Why do you bake them twice? Can’t I just bake them once for longer?
The two-stage bake is what defines a true biscotti. The first bake cooks the dough through and sets the shape. The second, lower-temperature bake is what dries them out, creating that signature hard, crunchy texture that’s perfect for dipping. A single, longer bake would result in a softer, cake-like cookie that wouldn’t hold up to your coffee.

Can I dip these in chocolate?
Oh, please do! It’s a fantastic upgrade. Simply melt some dark or white chocolate, dip one end of each cooled biscotti, and let them set on a parchment-lined tray. You can even sprinkle a few extra chopped pistachios on the wet chocolate for a beautiful, professional finish. It makes them extra special for gifting.