Cranberry Pistachio Biscotti Recipe

If you’re anything like me, you’ll absolutely adore the Cranberry Pistachio Biscotti Recipe I’m sharing today. It’s one of those treats that balances tart, crunchy, and subtly sweet in every bite—perfect for dunking in your morning coffee or tea. What makes this biscotti so special for me is the fresh cranberries bringing a bright pop of flavor alongside the rich, buttery pistachios; it’s a combo I never expected but now can’t live without.

When I first baked this recipe, I was amazed at how easy it was to whip up something that feels fancy but is totally approachable. Whether you’re making these biscotti for a cozy holiday gift or just a weekend snack, you’ll find this Cranberry Pistachio Biscotti Recipe is both reliable and rewarding. Trust me, this one’s worth trying, and you might just find it becoming a staple on your baking list!

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Ingredients You’ll Need

These ingredients come together to create a dough that’s flavorful and just the right texture to slice and bake into perfect biscotti. I recommend using fresh cranberries for the best zing, and roasting your pistachios if you can—it really boosts the nutty aroma.

• Fresh Cranberries: Using fresh ones gives a bright tartness; frozen can work but make sure to drain well.
• Roasted and Shelled Pistachios: Roasting enhances their crunch and flavor if you’re using raw pistachios.
• Unsalted Butter: Softened for easy creaming with sugar and to control salt levels.
• Granulated Sugar: Adds sweetness without overpowering the tart cranberries.
• Large Eggs: Help bind everything together while keeping the biscotti tender.
• Pure Vanilla Extract: Adds warmth and depth to the dough.
• All-Purpose Flour: The base for structure; plus some extra for dusting to make shaping easier.
• Baking Soda: Gives a subtle lift and crunch.
• Salt: Balances sweetness and enhances flavors.
• White Chocolate Chips (Optional): I love adding these for a creamy, sweet contrast—you can drizzle melted chocolate instead if you like.

Variations

I like to play around with this Cranberry Pistachio Biscotti Recipe depending on the season and occasion. Sometimes I swap fresh cranberries for dried cherries or cranberries when fresh ones aren’t in season—it gives a different but equally delightful flavor twist.

• White Chocolate Drizzle: When I want to dial up the decadence, I melt white chocolate and drizzle it over cooled biscotti—it adds a lovely touch and crowd-pleasing sweetness.
• Mini Biscotti: Cutting two thinner logs instead of one big one makes smaller biscotti that bake faster and are perfect for snacking or gifting.
• Gluten-Free Version: I once tried swapping regular flour for a gluten-free blend with great results—just be sure to check the blend’s baking properties for best texture.
• Nut-Free Alternative: Replacing pistachios with toasted sunflower seeds works well if you’re avoiding nuts.

How to Make Cranberry Pistachio Biscotti Recipe

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat—this helps prevent sticking and makes cleanup a breeze. Next, pulse your fresh cranberries in a food processor just a few times until they break down into fine crumbs; don’t overdo it to keep a bit of texture. Coarsely chop your roasted pistachios so they’re nicely chunky in the biscotti.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat your softened butter and granulated sugar together until light and fluffy—this usually takes about 2 minutes on medium speed if you’re using a stand mixer with a paddle attachment. This is key for that tender crumb we want in our biscotti, so don’t rush it!

Step 3: Add Eggs and Vanilla

Beat in your eggs one at a time along with the vanilla extract until the mixture is smooth and well combined. I love how the dough starts to come together at this stage, a great sign that we’re on track.

Step 4: Mix in Dry Ingredients and Add-Ins

Sift together the flour, baking soda, and salt, then gradually add them to your wet ingredients, mixing just until combined. Don’t overmix here—you want a sticky dough, so it’s completely normal if it feels that way. Then fold in the chopped pistachios and pulsed cranberries, spreading the goodness evenly throughout.

Step 5: Shape the Biscotti Log

Flour your hands and the prepared baking sheet to keep the sticky dough from sticking to everything. Transfer the dough onto the sheet and shape it into a roughly 11×3.5 inch log. You can divide this into two logs if you want mini biscotti—this also shortens baking time. Don’t worry if it looks rustic; that’s part of its charm.

Step 6: Bake, Slice, and Bake Again

Bake your log for 30-35 minutes until it’s golden and firm to the touch. Let it cool slightly, then carefully slice into 3/4-inch strips with a serrated knife while still warm—it’s easier to cut at this stage. Place the slices cut side down on the baking sheet, then bake for 10 minutes; flip and bake another 10 minutes for that perfect crisp finish.

Step 7: Optional White Chocolate Drizzle

If you’re going for the extra touch, melt white chocolate either over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Transfer to a piping bag or a zip-lock bag with a tiny corner snipped and drizzle over cooled biscotti. This adds a beautiful look and creamy sweetness.

How to Serve Cranberry Pistachio Biscotti Recipe

Garnishes

I love to serve these biscotti plain or lightly dusted with powdered sugar for a simple, elegant touch. When I’m feeling fancy, a drizzle of melted white chocolate or even a sprinkle of finely chopped pistachios on top adds a beautiful finish that guests always ask about.

Side Dishes

These biscotti pair wonderfully with a hot cup of espresso, cappuccino, or your favorite black tea. If you’re bringing them to brunch, I like to serve alongside fresh fruit or a light yogurt parfait for a balanced spread.

Creative Ways to Present

For gifts or special gatherings, I’ve arranged biscotti in cute mason jars tied with a festive ribbon—it makes a thoughtful and gorgeous edible gift. You could also stack them in decorative tins or wrap in parchment paper for a rustic look that’s perfect for holiday parties.

Make Ahead and Storage

Storing Leftovers

Leftover biscotti keep amazingly well in an airtight container at room temperature for about 5 days. I usually store them in a cookie tin or glass jar, away from humidity, to keep that perfect crunch intact.

Freezing

I’ve frozen these biscotti several times with excellent results—just place them in a freezer-safe bag or container, and they last up to 3 months. Thaw on the counter when you’re ready, and they’ll still have that fresh-baked texture.

Reheating

If you want to refresh your biscotti’s crunch, pop them back in the oven at 300°F (150°C) for about 5 minutes. This little step revives their crispness beautifully without drying them out.

FAQs

Final Thoughts

This Cranberry Pistachio Biscotti Recipe has become one of my favorite go-to treats whenever I want something special without needing a ton of fuss. It’s the kind of recipe I feel comfy sharing because it yields beautiful, tasty biscotti every time, with just the right crunch and flavor pop. If you give it a try, I hope it becomes a new staple in your kitchen too—you’re going to love how festive and satisfying it feels to make, and your family or friends will go crazy for these delicate yet crunchy bites!

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