Cranberry Pistachio Biscotti

These Cranberry Pistachio Biscotti are the real deal. A crunchy and flavorful biscotti that are easy to make at home.

cranberry pistachio biscotti

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.

dough for cranberry pistachio biscotti
Sugar, Olive Oil and Extract Mixture

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

dough for cranberry pistachio biscotti
Cranberries and Pistachio Nuts added to Sugar Mixture
peanut icon

Nut Allergy Warning

This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.

cranberry pistachio biscotti

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!

cranberry pistachio biscotti

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.

  1. Preheat the oven to 300°F.
  2. 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.
  3. In another bowl, combine the all purpose flour, salt, and baking powder. Add the dry ingredients to the egg mixture. Mix well.
  4. Fold in cranberries and pistachio nuts by hand.
  5. 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.
  6. Bake for 35 minutes or until it’s light brown. Remove from oven, and set aside to cool for 10 minutes.
  7. Reduce oven heat to 275°F. Cut the biscotti log into 3/4 inch thick slices on a diagonal angle.
  8. Lay the slices in rows on the parchment covered cookie sheets and bake for an additional 10 minutes, or until dry.
cranberry pistachio biscotti

Printable Recipe Card

cranberry pistachio biscotti

Cranberry Pistachio Biscotti

These Cranberry Pistachio Biscotti are the real deal. A crunchy and flavorful biscotti that are easy to make at home.
5 from 2 votes
Prep Time15 minutes
Cook Time45 minutes
Cooling Time 10 minutes
Total Time1 hour 10 minutes
Course Cookies
Cuisine American, Italian
Servings 12 Biscotti
Calories 241 kcal

Equipment

  • Bowl for Mixing
  • Baking Sheet

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.

Nutrition

Calories: 241kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 1gCholesterol: 27mgSodium: 60mgPotassium: 177mgFiber: 2gSugar: 17gVitamin A: 82IUVitamin C: 1mgCalcium: 36mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

Similar Recipes

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating:




Before a comment appears it needs to be approved by the site owner. Read our Comment Policy to see how your comment data is processed. Your email address will NOT be published.

One Comment

  1. Sharon says:

    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.