Cranberry Pistachio Biscotti Recipe

Cranberry Pistachio Biscotti Recipe

How To Make Cranberry Pistachio Biscotti

Pair your morning coffee with this pistachio biscotti made with Italian biscotti cookies loaded with pistachios and cranberries, baked to a tasty cookie.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1cupall purpose flour,plus more for dusting
  • 1tspbaking powder
  • salt
  • ¾cupwhole unsalted shelled pistachios
  • cupcraisins
  • 2tbspunsalted butter,softened
  • ¾cupsuperfine sugar,you can put sugar in food processor
  • 2large eggs
  • 1tspvanilla extract


  1. Preheat oven to 375 degrees F.

  2. Line baking sheet with Silpat or parchment paper.

  3. In a medium bowl, combine flour, baking powder, and salt.

  4. Add pistachios, cranberries, and mix.

  5. In a stand mixer, mix butter and sugar on medium speed for half to 1 minute.

  6. Add vanilla and eggs one at a time.

  7. Add the dry ingredients and mix on low speed until just combined to make a dough.

  8. Remove the dough.

  9. Divide into three pieces and form into long flat logs about 11 inches longx1 to 1/2 inches wide.

  10. Place on the lined baking sheets and bake for 20 to 25 minutes.

  11. When cool enough to handle, gently cut the loaves on the angle into ½ inch slices.

  12. Return to the baking sheet fitting as many as you can on the baking sheet.

  13. Bake the biscotti for another 3 to 4 minutes on each side.


  • Calories: 48.01kcal
  • Fat: 1.81g
  • Saturated Fat: 0.55g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 0.76g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 7.15g
  • Fiber: 0.36g
  • Sugar: 4.25g
  • Protein: 1.06g
  • Cholesterol: 10.31mg
  • Sodium: 29.84mg
  • Calcium: 12.47mg
  • Potassium: 29.76mg
  • Iron: 0.29mg
  • Vitamin A: 8.90µg
  • Vitamin C: 0.12mg
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