Bookmark These biscotti feature a crisp, twice-baked texture infused with bright cranberries and crunchy pistachios. The dough is lightly sweetened and enhanced with vanilla and orange zest for added depth. First baked in log shapes, then sliced and baked again to dry and crisp perfectly. Ideal for dipping in coffee or sharing during festive occasions.
Simple ingredients blend to create a satisfying crunch and balanced tartness, while the pistachios add a rich, nutty contrast. Cooling completely on a wire rack ensures the perfect snap and long-lasting freshness.
The first time I baked Cranberry Pistachio Biscotti, I remember the cozy aroma filling my kitchen, making me feel like I had unlocked a little Italian treasure perfect for dipping into my morning coffee.
I recall the first time unexpected guests arrived just as these biscotti came out of the oven—their delighted faces made me realize this recipe was truly something special.
Ingredients
- All-purpose flour: I always reach for fresh flour to keep the biscotti light and tender without losing crunch
- Granulated sugar: Using regular sugar keeps the sweetness bright and not overpowering
- Baking powder & salt: Essential for just the right lift and flavor balance
- Orange zest: Optional but adds a lovely fresh dimension when I have a ripe orange on hand
- Vanilla extract: Pure vanilla brings warmth that complements the nuts and berries
- Eggs & butter: Melted butter adds richness while eggs bind everything perfectly
- Dried cranberries & pistachios: I use unsalted pistachios roughly chopped for the perfect crunch and tart bursts from cranberries
Instructions
- Get Everything Ready:
- Preheat your oven and line a baking sheet with parchment—the air will soon be filled with warmth and excitement as this recipe comes to life.
- Mix the Dry Ingredients:
- Whisk together flour, sugar, baking powder, salt, and orange zest if you're using it—watching the fragrant zest mingle with the powdery flour is such a small joy.
- Blend the Wet Ingredients:
- Whisk eggs, vanilla, and melted butter until smooth—the silky texture makes you feel confident, like you're halfway to something wonderful.
- Combine and Fold:
- Gently mix wet into dry until just combined, then fold in cranberries and pistachios evenly—the dough will feel firm yet pliable, studded with vibrant bits.
- Shape the Logs:
- Divide dough and shape each half into a 12-inch log with floured hands—this tactile moment connects you with tradition and hands-on love.
- The First Bake:
- Bake until golden and firm—the aroma will tease your senses and signal you're close to magic.
- Cool and Slice:
- After resting, slice logs diagonally into half-inch pieces—watching the cross section reveal berries and nuts always makes me smile.
- The Second Bake:
- Bake slices twice more—flip halfway so each biscotti crisps beautifully, dry and perfect for dipping or gifting.
- Cool Completely:
- Patience now wins as they rest cool and harden into that satisfying crunch.
Bookmark This biscotti became more than a recipe for me; it turned into a holiday tradition where friends and family gather, savoring that perfect crisp with every coffee cup lifted in good company.
Keeping It Fresh
Store your biscotti in an airtight container to preserve the crunch and flavors for up to two weeks—I always make extras so there's something to nibble on through the week.
When You're Missing Something
If you don't have pistachios on hand, almonds or hazelnuts make delightful substitutes, offering a slightly different but equally delicious crunch.
Serving Ideas That Clicked
I love dipping the cooled ends of biscotti in melted white or dark chocolate for a special treat. It's a simple upgrade that never fails to impress.
- Offer biscotti with a range of drink options: coffee, hot chocolate, or even a glass of Vin Santo
- Wrap biscotti in cellophane tied with a ribbon for charming homemade gifts
- Use a serrated knife to slice the logs carefully for the best shape and crunch
Bookmark Thanks for hanging out in the kitchen with me for this one—enjoy every bite and share the warmth it brings with those you love.
Recipe FAQs
- → What makes biscotti twice-baked?
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Biscotti are baked once in a log shape, sliced, then baked again to achieve their signature crisp, dry texture ideal for dipping.
- → Can I substitute pistachios with other nuts?
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Yes, almonds or hazelnuts work well and provide a similar crunchy texture and nutty flavor.
- → How do orange zest and vanilla affect the flavor?
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Orange zest adds bright citrus notes while vanilla lends subtle warmth, enhancing the overall taste complexity.
- → What is the best way to store these biscotti?
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Store in an airtight container at room temperature for up to two weeks to maintain crispness.
- → Can these biscotti be dipped in chocolate?
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Dipping the ends in melted white or dark chocolate after cooling adds a sweet contrast and festive touch.
