The first time I made these Cranberry Pistachio Biscotti was for my cookbook. It’s actually an old family recipe from our good family friend RoseAnna who also shared her Authentic Italian Pasta Sauce Recipe.
If you are not familiar with Biscotti, it’s basically an Italian biscuit/cookie that are oblong in shape and since they are twice-baked, they are usually dry and very crunchy
Nut Allergy Warning
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
If you love making cookies, make sure you check out my huge collection of Cookie Recipes. My Soft Molasses Cookies and my Crown Royal Whiskey Cookies are some of my personal favorites!
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Gather your Ingredients
You will need the following ingredients to make this Cranberry Pistachio Biscotti Recipe (see recipe card for quantities): Extra Virgin Olive Oil, White Sugar, Vanilla Extract, Almond Extract, Eggs, All Purpose Flour, Salt, Baking Powder, Dried Cranberries and Pistachio Nuts.
How to Make Cranberry Pistachio Biscotti
- Preheat the oven to 300°F.
- In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
- In another bowl, combine the all purpose flour, salt, and baking powder. Add the dry ingredients to the egg mixture. Mix well.
- Fold in cranberries and pistachio nuts by hand.
- On a cookie sheet that has been lined with parchment paper form a “log” approximately 12 x 2 inches. The dough may be sticky; so wet your hands with cool water to handle dough more easily.
- Bake for 35 minutes or until it’s light brown. Remove from oven, and set aside to cool for 10 minutes.
- Reduce oven heat to 275°F. Cut the biscotti log into 3/4 inch thick slices on a diagonal angle.
- Lay the slices in rows on the parchment covered cookie sheets and bake for an additional 10 minutes, or until dry.
Printable Recipe Card
Cranberry Pistachio Biscotti
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Ingredients
- ¼ Cup Extra Virgin Olive Oil
- ¾ Cup White Sugar
- 2 Tsp Vanilla Extract
- ½ Tsp Almond Extract
- 2 Eggs
- 1 ¾ Cups All Purpose Flour
- ¼ Tsp Salt
- 1 Tsp Baking Powder
- ½ Cup Dried Cranberries
- 1 Cup Pistachio Nuts
Instructions
- Preheat the oven to 300°F.
- In a large bowl, mix together the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
- In another bowl, combine the all purpose flour, salt, and baking powder. Add the dry ingredients to the egg mixture. Mix well.
- Fold in cranberries and pistachio nuts by hand.
- On a cookie sheet that has been lined with parchment paper form a log approximately 12 x 2 inches. The dough may be sticky; so wet your hands with cool water to handle dough more easily.
- Bake for 35 minutes or until the log is light brown. Remove from oven, and set aside to cool for 10 minutes.
- Reduce oven heat to 275°F. Cut the log into 3/4 inch thick slices on a diagonal angle.
- Lay the slices in rows on the parchment covered cookie sheets and bake for an additional 10 minutes, or until dry.
Equipment Needed
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In the past I had only had store bought biscotti. I decided to make this recipe and I will never buy store ones again. I will agree that they are a little time consuming, but well worth the effort. I gave some to the rest of my family and they agreed, they will also never buy store bought ones again. Thanks for the recipe.