Cranberry Pistachio Biscotti
Add this crispy, crunchy, biscotti to your holiday cookie platter. It’s studded with dried cranberries, crunchy salty pistachios, and drizzled with white chocolate!
Biscotti is so easy to make and perfect for Christmas! This recipe makes 24 large biscotti which is great for sharing and gifting to friends and neighbors.
Cranberry Pistachio Biscotti
I have an obsession with biscotti. I love baking it, eating it, and gifting it! Check out our other biscotti recipes below.
Ingredients Needed for Cranberry Pistachio Biscotti Recipe
- Granulated sugar – Because it needs to be sweet, right?
- Unsalted butter – Melted and cooled.
- Vanilla extract – Pure vanilla extract is always best!
- Orange zest – Adds that little extra holiday flavor.
- Eggs – Room temperature.
- All-purpose flour
- Baking powder
- Kosher salt
- Pistachios – I use roasted and salted. I like the little salty bite they add to the biscotti.
- Dried cranberries
- White chocolate chips – You could use dark chocolate if you like.
How to Make Cranberry Pistachio Biscotti
I just adjust our almond biscotti recipe with the flavors I want on that particular day. It’s a basic biscotti recipe that’s so easy to make different variations.
Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper or a silicone mat.
In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
In a large bowl stir together the sugar, melted butter, vanilla, and orange zest. Add the eggs and mix until combined. There is no need to use an electric mixer with this recipe, you don’t want to overmix the dough.
Add the dry ingredients 1/3 at a time to the butter/egg mixture and stir until just combined.
Stir in the dried cranberries and pistachios.
Divide the dough in half. Dampen your hands and shape the dough into 2 4″x10″ logs on the parchment-lined baking sheet.
Beat the egg with 1 teaspoon of water. Brush the egg wash over each log.
Bake for 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack to cool for about 10-15 minutes, cool enough to handle.
Carefully transfer logs to a cutting board. Using a sharp serrated knife cut logs into 3/4 inch slices and arrange back on the prepared baking sheet, cut side down.
Bake again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes, until golden and dry.
Transfer to a wire rack to cool completely. Drizzle with melted white chocolate. Or you can dip one side of each biscotti in the melted chocolate.
I melt the chocolate chips in a zip-lock bag in the microwave in 30-second intervals until almost completely melted. Squish it around in the bag until smooth cut a tiny bit off one of the corners, and drizzle.
More Biscotti Recipes
- Almond Biscotti
- Simple Gingerbread Biscotti
- Pumpkin Spice Latte Biscotti
- Spiced Apple Cider Biscotti
- Espresso Biscotti
- Dark Chocolate Biscotti
Cranberry Pistachio Biscotti Recipe
Ingredients
- 2 3/4 cups All-purpose flour
- 2 tsps Baking powder
- 1/4 tsp Kosher salt
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter melted and cooled
- 1 1/2 tsp Vanilla extract
- 1 tsp Orange zest
- 3 large Eggs room temperature
- 1 cup Pistachios roasted and salted
- 2/3 cups Dried cranberries
Egg Wash
- 1 large Egg
- 1 tsp Water
Drizzle
- 1 cup White chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper or a silicone mat.
- In a medium-size bowl whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl stir together the sugar, melted butter, vanilla, and orange zest. Add the eggs and mix until combined.
- Add the flour mixture 1/3 at a time to the butter/egg mixture and stir until just combined. Stir in the dried cranberries and pistachios.
- Divide the dough in half. Dampen your hands and shape the dough into 2 4″x10″ logs on the parchment-lined baking sheet. Beat the egg with 1 teaspoon of water. Brush the egg wash over each log.
- Bake for 30-35 minutes until lightly golden. Transfer the baking pan to a wire rack to cool for about 10-15 minutes, cool enough to handle.
- Carefully transfer a log to a cutting board. Using a sharp serrated knife cut each log into 3/4 inch slices and arrange back on the baking sheet, cut side down. Bake again for 15 minutes. Remove from the oven and turn each piece over to the other cut side and bake another 10-15 minutes, until golden and dry.
- Transfer to a wire rack to cool completely. Melt the white chocolate chips and drizzle over the biscotti.