Pistachio Cranberry Biscotti

SO GOOD and delicious!!

Here is one of my favorite Holiday recipes…pistachio cranberry biscotti….looks, tastes, and smells of Christmas. Hope you like it.

Scroll to bottom for printable recipe card.

Why do I love pistachio cranberry biscotti?

• for their unique blend of enticing natural flavors,
• for the tangy, bitter-sweet enhancement they add to tea or coffee, and
• because cranberries, pistachio nuts, and chocolate are three of my favorite foods.

Is biscotti better with oil or butter?

Biscotti can be equally delicious when made with oil or butter. Whichever ingredient you prefer will make this treat ideal for you. 

What makes biscotti hard?

Biscotti is hard, primarily, because it is baked twice. Also, the dense quality of the pure ingredients combined in this recipe and the moderate amount of baking powder included add to the hardness and compact quality of this alluring sweet. 

Should biscotti dough be chilled before baking?

Refrigerating biscotti dough briefly before baking makes it easier to shape into a log before placing it in the oven. 

Why do my biscotti crumble when I cut them?

Since biscotti dough is quite dry, your biscotti may crumble as you cut it after baking. To prevent crumbling, use a sharp knife and slice gently. 

Why does my biscotti crack when baking?

If you bake biscotti on a rack near the bottom or top of your oven, the dough may become too dry and crack. It is best to place your baking tray on a rack in the middle of your oven to prevent it from overheating. 

How should I serve pistachio cranberry biscotti?

You can serve biscotti on a serving plate, a platter, or on a dessert plate beside a tea cup or small mug of coffee. Holiday biscotti made with pistachio and cranberry also looks festive when served in a decorative woven basket. 

Pistachio cranberry biscotti cooking tips:

• When shaping your cranberry pistachio biscotti log, coat both your hands and your breadboard with a small amount of flour. This will keep the dough surfaces from being too sticky to roll smoothly. 
• Cool your biscotti log on a wire cooling rack after baking to promote even cooling of the log. It will then be easier to cut smoothly and evenly. 

Variations of the pistachio cranberry biscotti recipe:

Some websites and publications offer variations of this pistachio cranberry biscotti recipe. Some versions may add such ingredients as cinnamon, anise, grated lemon peel, or natural orange flavoring. 

Ingredients:

• 1 ¼ Cup All-Purpose Flour
• ¼ Cup Olive Oil
• ½ Cup Dark Chocolate
• 1 Pinch Salt
• 6 TBSP Milk (Dairy /Almond /Oat /Soy etc)
• 6 TBSP Castor Sugar
• 1 TBSP Sprinklers of your choice
• 2 TBSP Roughly Chopped Pistachio
• 2 TBSP Dried Cranberries, cut into halves
• 1 TSP Vanilla Extract
• ¾ TSP Baking Powder

How to make Pistachio Cranberry Biscotti:

Step 1. In a mixing bowl prepare the flour mixture by adding all-purpose flour, salt, baking powder.

Step 2. In another mixing bowl add 5 TBSP castor sugar, vanilla extract, olive oil and mix it until well incorporated.

Step 3. Then add chopped pistachios and cranberries followed by the flour mixture. Mix well to form a crumble.

a.

b.

Step 4. Using 4 TBSP milk make a sticky dough. Then cover the dough with cling film and refrigerate it for 10 min.

a.

b.

Step 5. Now Preheat the oven at 170 °C. Take out the dough from the fridge and using a little flour, roll the dough in the shape of a log about 6 centimeters wide. Then place the log on a butter paper-lined baking tray and bake it for 20 minutes.

Step 6. Take out the dough and let it cool. After the dough is cooled, use a bread knife or any serrated knife and cut the dough (log) into half-inch thick biscottis. Now place the biscottis with the cut side upwards and place it on a baking tray and bake it again for 10 minutes at 120-130 °C. Then take it out and turn the biscottis and again bake for 10 minutes checking in between.

a.

b.

Step 7. In a glass bowl add the Chocolate, 2 TBSP milk, 1 TBSP Castor Sugar, and melt the chocolate using the double boiler method or microwave for 1 minute. Dip the Biscottis in the chocolate and put some sprinkles to decorate.

Step 8. Enjoy these delicious biscottis with tea or coffee.

Now, remember to save this recipe on Pinterest for later 🙂

Pistachio Cranberry Biscotti

Cook Time: 40 minutes minutes

Total Time: 40 minutes minutes

Servings: 15

5 from 1 vote

Review Recipe

Ingredients 

• 1 ¼ Cup All-Purpose Flour
• ¼ Cup Olive Oil
• ½ Cup Dark Chocolate
• 1 Pinch Salt
• 6 TBSP Milk, Dairy /Almond /Oat /Soy etc
• 6 TBSP Castor Sugar
• 1 TBSP Sprinklers of your choice
• 2 TBSP Roughly Chopped Pistachio
• 2 TBSP Dried Cranberries, cut into halves
• 1 TSP Vanilla Extract
• ¾ TSP Baking Powder

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Instructions

• In a mixing bowl prepare the flour mixture by adding all-purpose flour, salt, baking powder.
• In another mixing bowl add 5 TBSP castor sugar, vanilla extract, olive oil and mix it until well incorporated.
• Then add chopped pistachios and cranberries followed by the flour mixture. Mix well to form a crumble.
• Using 4 TBSP milk make a sticky dough. Then cover the dough with cling film and refrigerate it for 10 min.
• Now Preheat the oven at 170 °C. Take out the dough from the fridge and using a little flour, roll the dough in the shape of a log about 6 centimeters wide. Then place the log on a butter paper-lined baking tray and bake it for 20 minutes.
• Take out the dough and let it cool. After the dough is cooled, use a bread knife or any serrated knife and cut the dough (log) into half-inch thick biscottis. Now place the biscottis with the cut side upwards and place it on a baking tray and bake it again for 10 minutes at 120-130 °C. Then take it out and turn the biscottis and again bake for 10 minutes checking in between.
• In a glass bowl add the Chocolate, 2 TBSP milk, 1 TBSP Castor Sugar, and melt the chocolate using the double boiler method or microwave for 1 minute. Dip the Biscottis in the chocolate and put some sprinkles to decorate.
• Enjoy these delicious biscottis with tea or coffee.

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 43mg | Fiber: 1g | Sugar: 10g

Author: Laura

How should I store the pistachio cranberry biscotti?

Cranberry pistachio biscotti should be stored in an airtight container to preserve freshness. 

How can I reheat the pistachio cranberry biscotti?

If you want to reheat your pistachio cranberry biscotti, cool them in the fridge for a short time first to soften them slightly. Then wrap your biscotti in aluminum foil and heat them in the oven for seven to ten minutes on low heat, or microwave them for one minute or less (without the foil).  

How long does pistachio cranberry biscotti last in the fridge?

Wrapped tightly in plastic or placed in an airtight container and stored in your freezer, pistachio cranberry biscotti can last for three months. Stored in an airtight container at room temperature, your biscotti will last for two weeks. 

Can I make pistachio cranberry biscotti ahead?

Yes, you can make your pistachio cranberry biscotti recipe ahead of the day that you plan to serve it. Just be sure to store the biscotti in an airtight container. 

Related recipes you might enjoy:

Another popular recipe is for double chocolate walnut biscotti, and you can always add fresh fruit of your choice. Yet another recipe is for almond and chocolate chunk biscotti, and adding fresh orange can lend great flavor. 

You might also enjoy a recipe for white chocolate pistachio cranberry scones that includes Greek yogurt and a lemon for richness and zest. Another enticing recipe is for cherry-pistachio biscotti, and you can add white or dark chocolate for sweet enhancement, if you like.