One of my favorite morning (and afternoon) treats is a cranberry pistachio biscotti (or two). Whether I have it with my coffee or just as a quick snack in the afternoon this classic Italian cookies never fails to satisfy.
If you’ve never made biscotti, its really very simple, with just a few steps in the recipe and then the twice baked part which gives this cookie its amazing crunch.
Originating in the Tuscan city of Prato, biscotti, also known as cantucci, are traditionally made with almonds. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo or espresso.
What Ingredients do I need to make Cranberry Pistachio Biscotti?
Let’s start by gathering the ingredients we need to make Cranberry Pistachio Biscotti. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
How do I make Biscotti?
- In a small bowl mix together flour, baking powder, and salt. Set aside until needed.
- In a large bowl (or stand mixer) lightly beat the eggs, then slowly add in the sugar.
- Slowly add in the oil until the mixture is a light yellow color and continue to beat at medium speed for 1-2 minutes.
Do I have to use Pistachio in my biscotti?
No, you don’t. You can use any nut you like in your biscotti or leave the nuts out altogether. You can also replace the craisins, Some of my other choices to add to biscotti are:
- chocolate chips (any variety)
- pecans (or any nuts)
- toffee, butterscotch or peanut butter chips (or any of your favorite baking chips)
- dried fruit
Think of this recipe as a base and create different types of biscotti with it. You might want to make a double batch, split it and make two varieties.
The next step is adding the flour mixture to the egg mixture and mix together just enough to blend.
Add in the pistachio and craisins, mix just enough to work them into the dough.
Once you’ve mixed the craisins and pistachios into the dough, you’re ready to form the log.
**If the mixture is too dry add ½ teaspoon of vegetable oil to the dough.
With moistened hands form the dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.
Bake for 25-30 minutes or until golden brown. Allow to cool for about 10 minutes before slicing.
After cooling, slice the biscotti log into ½ inch slices and place the slices on their sides and return to the oven.
Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.
More Recipes You’ll Love!
- Lemon Ricotta Cookies
- Pistachio Cornmeal Cookies
- Oatmeal Granola Cookies
- Toffee Pretzel Peanut Butter Cookies
Cranberry Pistachio Biscotti
Ingredients
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ⅔ cup sugar
- 2 tablespoons oil
- ⅔ cup pistachios chopped
- ⅔ cup craisins
Instructions
- Preheat oven to 350 F
- In a small bowl mix together flour, baking powder, and salt. Set aside until needed.
- In a large bowl (or stand mixer) lightly beat the eggs, then slowly add in the sugar.
- Slowly add in the oil until the mixture is a light yellow color and continue to beat at medium speed for 1-2 minutes.
- Add the flour mixture and mix together just enough to blend.
- Add in the pistachio and craisins, mix just enough to blend them into the dough;**If the mixture is too dry add ½ teaspoon of vegetable oil to the dough.
- With moistened hands form dough into a log on a cookie sheet, about 1 inch thick by 3 inches wide.
- Bake for 25 minutes or until golden brown.
- Allow to cool for about 10 minutes then slice into ½ inch slices and place the biscotti on their sides and return to the oven.
- Bake for 10-12 minutes, or until golden brown, then let place on a cooling rack.
Nutrition
morgan
added an extra egg, brushed with oil and turbinado sugar, used white whole wheat – big win
Cristina Morganti-Kossmann
Lovely biscotti recipe. I’ll try it soon. I can see your cuisine is often inspired to our Italian tradition. Do you have Italian background? I enjoy your posts. Thank you and happy new year 😊
Veenas
Photos are Awesome !!! Thank You For Sharing this Recipe !!! This Recipe is Look So Fresh, Healthy and Delicious to Prepare. Nice Blog to Follow while Preparing Recipes. I’ll Definitely Try it.
Jessie
These look wonderful! I make a similar family recipe for a cookie called Mandel bread, and I’m addicted! I can’t wait to try your biscotti recipe for my afternoon tea!
Mercedes
IM SO GLAD I FOUNDE DE RECIPE
Cynthia Wells
I’m so glad I found you ! My husband and I love to explore different types of foods and your recipes are different ,easy and delicious . I’m so happy !
Chef Dennis Littley
I’m very happy you found me too!
Lorie
My husband and I made these together and they were easy and delicious! We didn’t have craisins so we used raisins and loved it. We will definitely make this again and maybe for Christmas gifts as well!
Chef Dennis Littley
I use the same basic recipe and change out the nuts and add different chips. I’m happy to hear you enjoyed the biscotti
Amy
These were great! Gave them away as small Christmas gifts.
Kay
First time I have made these, followed your recipe to the tee and they came out perfectly crisp and sooo tasty!
Swathi
Cranberry Pistachio biscotti looks delicious.
Rosario Arecco
So delicious, it is the perfect cookie with coffee
Kris
Delicious!
Jessica Stroup
This is so perfect for anytime a day during the winter season. Love this!!
Lindsay
Looks so great! Biscotti is perfect for the holidays!
Sunrita
Love Biscotti, never realized they were so easy to make.
Emily Flint
I’ve always wanted to make biscotti, these turned out great!! Thanks for the recipe!
Laura
Great biscotti recipe. These turned out great.
Elizabeth
Great recipe!