Cranberry Pistachio Biscotti (Printable)

Twice-baked biscotti with tart cranberries and crunchy pistachios, perfect for a flavorful snack or gift.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon salt

→ Wet Ingredients

05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract

→ Add-Ins

08 - 1 cup shelled unsalted pistachios, roughly chopped
09 - ⅔ cup dried cranberries

# Directions:

01 - Heat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt.
03 - In a separate bowl, beat the eggs with vanilla and almond extracts until well combined.
04 - Add wet ingredients to dry mixture and stir until dough forms.
05 - Fold in the chopped pistachios and dried cranberries evenly.
06 - Divide dough in half and form each half into a 12-inch-long log about 2 inches wide on the prepared sheet.
07 - Bake for 25 minutes until lightly golden, then remove and cool for 10 minutes.
08 - Lower the oven temperature to 300°F.
09 - Cut the cooled logs diagonally into ½-inch-thick slices using a serrated knife.
10 - Place slices cut-side down on the baking sheet; bake for 10 minutes, flip, and bake another 10 minutes until crisp.
11 - Transfer biscotti to a wire rack and allow to cool fully before serving or storing.

# Expert Tips:

01 -
  • These stay crisp for weeks in a tin, which means you can bake once and have treats ready whenever someone drops by.
  • The tart cranberries cut through the sweetness just enough to keep you reaching for another piece.
  • Shaping the dough is messy and fun, and slicing the warm logs feels oddly satisfying.
  • They look impressive but are forgiving, even when your logs come out lopsided.
02 -
  • Don't skip the 10-minute cooling time after the first bake. I tried slicing too early once and the whole log fell apart in my hands.
  • A serrated knife is not optional. A chef's knife will squash the logs and ruin the clean edges.
  • The second bake at lower heat is what makes them shelf-stable. Rushing this step leaves them soft in the middle.
03 -
  • If your dough feels too sticky to shape, lightly wet your hands instead of adding more flour, which can make the biscotti dry.
  • For deeper flavor, toast the pistachios in a dry skillet for a few minutes before folding them in.
  • Let the biscotti cool completely on the rack before storing or they'll soften from trapped steam.

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