If you’re anything like me, you love a treat that feels cozy *and* a little fancy—but without spending all day in the kitchen. That’s where these Cranberry Pistachio Biscotti come in. They’re crisp, full of texture, and just the right amount of sweet with the tang from cranberries and nutty crunch from pistachios. Dunk them in coffee, bring them to book club, or wrap them up as gifts—these biscotti are the ultimate win for your cookie jar and your calendar.
Why You’ll Love This Recipe
I started baking these years ago during the holidays, and they quickly became a year-round favorite. They channel that café pastry counter look with about 15 minutes of hands-on time. And bonus—you can freeze them and always have a sweet bite ready for guests or gift tins!
- Bakery-style biscotti with zero intimidation
- Bright citrus flavor and beautiful color contrast
- Easy to make ahead, freeze, or gift
- Totally customizable with your favorite nuts and fruits
Ingredients Breakdown
Essentials
- 2 1/4 cups (270 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp orange zest (from about 1 large orange)
- 1 cup (150 g) dried cranberries, roughly chopped
- 1 cup (140 g) roasted, unsalted pistachios, roughly chopped
- Optional: 1/2 cup (90 g) white chocolate chips or chopped white chocolate
- Optional glaze: 4 oz white chocolate + 1 tsp orange zest
Pro Tips
- Use a microplane for super fragrant orange zest—it makes a difference!
- Chop cranberries and pistachios roughly so you get bits in every bite but not too chunky
- Toast the pistachios lightly for 5–6 minutes in a 325°F oven for extra flavor
- Dough sticky? Lightly flour your hands or wet them to make shaping easier
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk the eggs, vanilla, and orange zest.
- Pour the wet ingredients into the dry and stir until a shaggy dough forms.
- Fold in the cranberries, pistachios, and white chocolate (if using).
- Divide the dough in half on the baking sheet. With floured or damp hands, shape into two logs about 12 inches long and 2 inches wide.
- Bake for 25–30 minutes, or until the edges are lightly golden and set. Cool on the pan for 15–20 minutes.
- Reduce oven to 325°F (165°C). Transfer the logs to a cutting board and slice diagonally into 1/2–3/4 inch slices.
- Lay slices cut-side down on the baking sheet (you may need two). Bake 10–15 minutes, flip, and bake another 5–10 minutes until biscotti are crisp and lightly golden.
- Cool completely on a rack. If glazing, drizzle melted white chocolate mixed with zest over each cooled biscotti and let set.
Chef’s Tips and Tricks
- For max crunch, let biscotti cool *completely* before storing
- Slice with a sharp serrated knife to avoid crumbling
- Want softer biscotti? Bake only once and skip the second bake
- Use parchment because sticky dough + baking sheet = no fun
Recipe Variations and Serving Suggestions
- Swap cranberries with dried cherries or apricots
- Use almonds, hazelnuts, or macadamias instead of pistachios
- Add 1 tsp orange extract for extra citrus oomph
- Serve biscotti with espresso, tea, or a dessert wine like Vin Santo
- Dip half of each biscotti into dark or white chocolate for a polished look
FAQs
Can I make biscotti ahead of time?
Absolutely! These keep for up to 2 weeks in an airtight container or freeze beautifully for up to 3 months.
Why did my biscotti crumble when slicing?
They may have still been too warm or baked too long during the first bake. Let them cool fully and use a serrated knife in a gentle sawing motion.
What’s the best way to toast pistachios?
Spread them on a baking sheet in a 325°F oven for 5–6 minutes or until fragrant. Let them cool before chopping and folding into your dough.
Recipe Card
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: ~1 hour 15 minutes
Ingredients:
- 2 1/4 cups (270 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp orange zest
- 1 cup (150 g) dried cranberries, chopped
- 1 cup (140 g) roasted pistachios, chopped
- Optional: 1/2 cup white chocolate chips
- Optional glaze: 4 oz white chocolate + 1 tsp orange zest
Instructions:
- Preheat oven to 350°F and line a baking sheet.
- Mix dry and wet ingredients in separate bowls, then combine to form a stiff dough.
- Fold in cranberries, pistachios, and chocolate if using.
- Shape into two logs and bake for 25–30 minutes.
- Cool, slice, and bake again at 325°F until lightly crisp.
- Drizzle with white chocolate glaze if desired and let set.
Nutrition: ~120–140 calories per biscotti
Did you try this recipe? I’d love to see how yours turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share a pic with #thekitchensaidbakes. Let’s inspire each other—one biscotti at a time!
