Cranberry and Pistachio Biscotti

Cranberry and Pistachio BiscottiI love this time of year. The colors of the leaves are changing, the air is cool and the winter clothes come out. What also gets me excited is that the holiday season is coming up! I’ve been baking a lot recently working on a holiday cookie kit for our business The kit comes with ingredients for four different cookies including Mexican Chocolate Chip, German Gingerbread (Lebkuchen) and Japanese Green Tea Shortbread Cookies.

These biscotti cookies taste delicious with coffee for breakfast or as a tea time snack. We also love to give them as a unique holiday gift. Either way, you’ll love these colorful and crunchy slices of heaven!

Mix the wet with the dry ingredients until smooth, then stir in the pistachios and cranberries.

For batter into a log shape and bake for about 30 minutes, then cool for 5 minutes.

Slice into 1/2-inch pieces and bake for another 10 minutes.

Cranberry and Pistachio Biscotti

  • 2 tablespoons olive oil
  • a heaping 1/2 cup of sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • a heaping 3/4 cup of flour
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 cup dried cranberries
  • 1/2 cup unsalted whole pistachios

    Preheat oven to 300° F. In a medium-sized bowl, stir together oil, sugar, almond and vanilla extracts, then mix in egg. Stir in flour, salt, and baking powder and mix until smooth. Mix in cranberries and pistachios.

    With your hands, form dough into a log, about 2 x 12-inches long, on a baking sheet lined with silpat or parchment paper. If dough is sticky, wet your hands with cold water. Bake for 30-35 minutes, until light brown. Remove pan and set aside to cool for 10 minutes. Cut the log into about 1/2-inch thick slices, or desired sizes. Lay slices back on the baking sheet and bake for about another 10 minutes, until dry. Cool before serving.

    Total Time: 70 minutes
    Yield: makes about 20 biscotti cookies
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    11 Responses to “Cranberry and Pistachio Biscotti”

    1. Sue September 27, 2012 at 8:54 pm #

      Looks in the photos like you used dried cranberries, and that is not specified in the recipe.

      • Barb September 27, 2012 at 9:54 pm #

        Thanks, Sue! Made the change in the recipe.

    2. Sue September 27, 2012 at 10:07 pm #

      Thanks. Sounds delish. Will make them tomorrow!

    3. Stephanie @ Hugs, Kisses and Snot September 28, 2012 at 3:54 pm #

      Pinning! Can’t wait to try this. As usual, beautiful photos. 🙂

      • Barb September 28, 2012 at 4:29 pm #

        Aww, thanks Stephanie 🙂 This is actually my first attempt at biscotti cookies and realized it wasn’t as hard as I thought!

    4. Cindy N. December 21, 2012 at 11:16 am #

      Made this yesterday, but turned it into a gluten-free version, and it came out perfect. Sweet and dry and crunchy. I’m making a double-batch today! Thanks.

      • Barb December 21, 2012 at 11:20 am #

        Thanks for your comment, Cindy! Really happy your gluten-free version came out so well 🙂

    5. Veena February 10, 2013 at 1:29 am #

      Hi Barb,

      I made these yesterday and they turned out great!! The only thing is I am not a great fan of almond extract can I replace that with another tsp of vanilla or will that be overpowering? Sorry had to ask baking is new to me so I tread carefully 🙂

      • Barb February 10, 2013 at 10:30 am #

        Hi Veena! You can definitely use vanilla extract instead. Thanks for your comment and have fun baking 🙂

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