Cranberry Pistachio Biscotti Recipe: A Festive Italian Cookie

Biscotti, the iconic Italian twice-baked cookies, are known for their crunchy texture and long shelf life. They are traditionally enjoyed with coffee, tea, or even dessert wine. One of the most delightful variations is the Cranberry Pistachio Biscotti recipe, a festive and colorful treat that combines tart cranberries with rich, nutty pistachios. These cookies are perfect for holiday gatherings, homemade gifts, or simply as an elegant snack to enjoy any time of the year.

Why Choose Cranberry Pistachio Biscotti?

The pairing of cranberries and pistachios makes this biscotti recipe unique:

• Flavor balance – Tart cranberries provide sweetness with a slight tang, while pistachios add a buttery, nutty flavor.

• Visual appeal – The contrast of red cranberries and green pistachios creates a beautiful cookie, especially fitting for festive occasions.

• Texture – Twice-baked for crispness, these biscotti have the perfect crunch for dipping in hot beverages.

Ingredients for Cranberry Pistachio Biscotti

To make this recipe at home, you will need:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 3/4 cup sugar

• 1/2 cup unsalted butter, softened

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract (optional)

• 3/4 cup dried cranberries

• 3/4 cup shelled pistachios, chopped

Step-by-Step Instructions

1. Prepare the Dough

Cream the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then stir in the vanilla and almond extracts.

2. Combine Dry Ingredients

Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this mixture to the wet ingredients until well combined. Fold in cranberries and pistachios.

3. Shape and First Bake

Preheat oven to 350°F (175°C). Divide the dough into two logs, about 12 inches long and 2 inches wide. Place them on a parchment-lined baking sheet and bake for 25–30 minutes, or until lightly golden.

4. Slice and Second Bake

Allow the logs to cool for 10 minutes. Using a serrated knife, cut them diagonally into slices about 3/4 inch thick. Place slices cut-side down on the baking sheet and bake for another 10–15 minutes per side until crisp.

5. Cool and Store

Transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to two weeks.

Tips and Variations

• For extra indulgence, dip one side of the biscotti in melted white or dark chocolate.

• Add orange zest to the dough for a citrusy flavor boost.

• Use whole wheat flour for a slightly heartier texture.

• Replace pistachios with almonds or walnuts for a different twist.

Serving Ideas

Cranberry Pistachio Biscotti are best enjoyed with:

• A hot cup of coffee or cappuccino.

• A soothing cup of black or herbal tea.

• A glass of sweet dessert wine for a traditional Italian touch.

Conclusion

The Cranberry Pistachio Biscotti recipe is a perfect blend of flavor, texture, and festive charm. Easy to prepare and versatile in presentation, these biscotti make a thoughtful homemade gift and a delightful addition to any dessert table. With their golden crunch and colorful ingredients, they bring both beauty and taste to every bite.