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This cranberry pistachio biscotti recipe is truly the best! I use sweetened dried cranberries, and pistachios and each cookie is dipped in melted white chocolate. They’re perfect for the holidays, go well with coffee and espresso and they’re easy to make.
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Pin ItThis is one of my favorite biscotti recipes ever! My mother-in-law has been making them for years and they are truly a favorite. The flavors of lemon, cranberry, pistachio, and vanilla mixed with chewy cranberries and pistachios make them very unique and festive. Each cookie is dipped in white chocolate taking them to the next level.
These make really great Christmas cookies with red cranberries and green pistachios! Also, try our delicious pistachio cake recipe, pistachio wreath cookies and pistachio muffins!
Cranberry Pistachio Ingredient Notes
All-purpose flour: The base that gives these biscotti structure and that perfect crisp crunch.
Baking powder: A little lift goes a long way to keep them from being too dense.
Salt: Just a pinch to balance the sweetness and boost flavor.
Unsalted butter: I use room temp butter for richness and just the right texture.
Granulated sugar: Sweetens things up and helps create that golden color.
Eggs: Binds it all together and adds a light, tender bite.
Lemon zest: Brightens every bite and pairs perfectly with the cranberries.
Dried sweetened cranberries: Tart, chewy, and festive—these are a must!
Pistachios: Adds a salty crunch and a pop of color.
White chocolate morsels: I drizzle or dip them in this—sweet, creamy, and so good with the lemon and cranberry.
How to Make
Recipe Tips
Cool before slicing: Let the logs cool for about 10 minutes – any less and they’ll crumble, any more and they’ll be hard to cut.
Use a serrated knife: A bread knife works best for clean, even slices.
Cut at an angle: For that classic coffee shop look (but straight works too!).
Let them crisp: After the second bake, cool completely on a wire rack for that perfect crunchy bite.
Dip or drizzle: Melt white chocolate and dip the ends or drizzle over the top for a festive finish.
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Cranberry Pistachio Biscotti Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 7 tbsp unsalted butter, room temperature
- 3/4 cups granulated sugar
- 2 large eggs
- 1 1/2 tbsp lemon zest
- 1 cup dried sweetened cranberries
- 1 cup pistachios
- 8 ounces white chocolate morsels
Instructions
- Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
- Measure out the ingredients. Add the eggs to a small bowl with the lemon zest and vanilla extract. Add the flour and baking powder in a bowl and lightly stir with a fork to blend.
- Beat the butter and sugar on medium until blended. Scrape down the sides and bottom of the bowl and add in one egg yolk at a time, continue beating.
- Turn the mixer to low and add in the flour and mix until the ingredients are incorperated.
- Using a spatula, fold in the sweetened cranberries and pistachios.
- Divide the dough in half and form two logs (about 15 inches long and 2 inches wide) on a baking sheet lined with parchment paper.
- Bake for 15 minutes in a 320-degree oven.
- Next, use a bread knife or another serrated knife to cut the logs into clean, smooth slices about 1/2″ thick. Slice the logs at an angle if you want a coffee shop biscotti’s long slices. Or you can slice straight.
- Place the slices on a baking sheet and bake for another 10 minutes until lightly golden brown.
- Ensure that the biscotti cool on a wire rack after the second bake so they can crisp completely.
- Melt white chocolate chips and dip the end of each biscotti into the chocolate. Let the chocolate harden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for a lovely recipe. These biscottis look absolutely amazing!
rae of love from berlin
You’re welcome Rae!! Thanks for the sweet comment 🙂