The aroma of freshly baked biscotti wafting through your kitchen is like a warm embrace on a chilly day. With each crispy bite of these Cranberry Pistachio Biscotti, you’ll discover a delightful crunch paired with the chewy sweetness of dried cranberries and the toasty allure of pistachios. This irresistible recipe not only elevates your afternoon coffee ritual but also offers the bonus of being an easy make-ahead snack or a thoughtful homemade gift. Plus, it’s simple to customize—swap in your favorite nuts or dried fruits to make them truly yours! Are you ready to indulge in this perfect symphony of textures and flavors? Why is this Biscotti a Must-Try? Irresistible crunch: Each bite of these Cranberry Pistachio Biscotti delivers a satisfying crispness that pairs perfectly with your favorite coffee or tea. Customizable delights: Feel free to switch out ingredients, using almonds or apricots to create your unique twist. Effortlessly enjoyable: The straightforward recipe makes it a breeze to whip up a batch for snacking or gifting. Healthier alternative: Packed with fiber from nuts and fruit, this biscotti is a nutritious snack option compared to traditional cookies. Perfect for sharing: Whether at a gathering or wrapped as a gift, these biscotti are sure to impress your friends and family. Don’t forget to check out our grilled chicken bacon ranch sandwich for another delicious pairing! Cranberry Pistachio Biscotti Ingredients For the Dough Unsalted Butter (½ cup / 113g) – Adds richness and moisture; ensure it’s at room temperature for easy blending. Granulated Sugar (¾ cup / 150g) – Provides sweetness, contributing to the biscotti’s crisp texture. Large Eggs (2) – Binds the ingredients while adding moisture; room temperature is best for emulsification. Vanilla Extract (2 teaspoons) – Enhances flavor with a warm, sweet aroma. All-Purpose Flour (2 cups / 240g) – Builds structure in the biscotti; can be substituted with gluten-free flour blends for a gluten-free option. Baking Powder (1½ teaspoons) – Essential for leavening, helping to create a lighter texture. Salt (½ teaspoon) – Balances sweetness and enhances overall flavor. For the Add-Ins Raw Shelled Pistachios (¾ cup) – Adds a lovely toasty crunch; opt for unsalted for perfect balance. Dried Cranberries (⅔ cup) – Provides a sweet, chewy texture; feel free to substitute with other dried fruits for variety. Enjoy making these delightful Cranberry Pistachio Biscotti, perfect for snacking or gifting! Step‑by‑Step Instructions for Cranberry Pistachio Biscotti Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This sets the stage for our Cranberry Pistachio Biscotti, allowing it to bake evenly and prevent sticking. As the oven warms, you can move on to preparing your dough, ensuring everything flows smoothly. Step 2: Cream Butter and Sugar In a stand mixer, combine the room temperature unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture becomes light and fluffy, signifying that air has been incorporated. This step is crucial as it creates a tender texture in your biscotti, so keep that creamy consistency in mind as you mix. Step 3: Incorporate Eggs and Vanilla Next, add the large eggs to the butter-sugar mixture, one at a time. Ensure you fully mix in each egg before adding the next, blending for about 30 seconds after each. Finally, pour in the vanilla extract; this adds a wonderful aroma and flavor to your Cranberry Pistachio Biscotti. The mixture should appear smooth and cohesive after all additions. Step 4: Mix Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that your dry ingredients are evenly distributed. Gradually add this flour mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined, being careful not to overwork the dough; you want it to be soft but cohesive. Step 5: Fold in Nuts and Fruit Once your dough has come together, gently fold in the raw shelled pistachios and dried cranberries. Use a spatula to evenly distribute these flavorful add-ins throughout the dough, creating a delightful balance of textures. This step highlights the star ingredients of your Cranberry Pistachio Biscotti, infusing each bite with crunch and chewiness. Step 6: Shape the Dough Divide the dough into two equal portions and shape each into a log about 1¼ inches wide and 15 inches long. Place the logs on the prepared baking sheet, spacing them about 3 inches apart. This allows room for the biscotti to spread slightly as they bake, ensuring they maintain their defined shape once sliced. Step 7: First Bake Bake the logs in the preheated oven for 25-30 minutes or until firm and lightly golden. Keep an eye on them, as you want a nice golden color without overbaking. Your kitchen will soon fill with the irresistible aroma of your Cranberry Pistachio Biscotti, creating the perfect ambiance for baking. Step 8: Cool and Slice After baking, remove the logs from the oven and allow them to cool for about 10-15 minutes. This cooling period is essential; it helps the biscotti firm up and makes slicing easier. Once cooled, carefully slice each log into 1-inch thick pieces using a sharp knife, ensuring clean cuts to keep the shape intact. Step 9: Second Bake Arrange the slices cut side down on the baking sheet. Return them to the oven and bake for another 10-12 minutes until they are golden brown and crisp. This second baking transforms your biscotti into crunchy delights, perfect for dipping in coffee or tea, so watch closely for that ideal color. Step 10: Final Cooling Once the biscotti are baked to perfection, remove them from the oven and allow them to cool completely on a wire rack. This final cooling stage is crucial to achieving that distinctive crunch that makes your Cranberry Pistachio Biscotti irresistible. Once cooled, they are ready to serve or store for later enjoyment! Make Ahead Options These Cranberry Pistachio Biscotti are perfect for meal prep enthusiasts looking to save time on busy days! You can prepare the dough up to 24 hours in advance by mixing the ingredients and shaping the logs. Wrap the unbaked logs tightly in plastic wrap and refrigerate; this helps to maintain the dough’s freshness and flavor. When you’re ready to bake, simply slice the logs and follow the baking instructions. Alternatively, you can bake the biscotti and store them in an airtight container at room temperature for up to 7 days for a quick snack anytime. Rest assured, they’ll taste just as delicious! How to Store and Freeze Cranberry Pistachio Biscotti Airtight Container: Store your Cranberry Pistachio Biscotti in an airtight container at room temperature for up to 7 days to maintain their delightful crunch. Freezing: If you want to enjoy your biscotti later, freeze them in a single layer on a baking sheet, then transfer to a resealable freezer bag for up to 3 months. Thawing: To thaw, simply leave the biscotti at room temperature for about 30 minutes before enjoying them. Recrisping: If your biscotti lose some crunch after storage, pop them in a 350°F oven for 5-10 minutes for a revived crispy texture! Tips for the Best Cranberry Pistachio Biscotti Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture; this will help create a light and fluffy dough. Avoid Overmixing: Mix the dough just until combined to keep your Cranberry Pistachio Biscotti tender and crispy. Overmixing can lead to a tough texture. Cool Before Slicing: Let the logs cool for at least 10-15 minutes before slicing to prevent crumbling; this allows for cleaner cuts and ensures a great structure. Uniform Slices: Aim for even 1-inch slices to ensure all pieces bake uniformly during the second bake, achieving consistent crispness throughout. Bake Time Vigilance: Keep an eye on the biscotti during the second bake; they should be golden brown and crunchy but not overly dark. Flavor Variations: Don’t hesitate to experiment with different nuts or dried fruits. Almonds or dried apricots can make delightful substitutes in your Cranberry Pistachio Biscotti! Cranberry Pistachio Biscotti Variations Feel free to let your creativity shine and customize these biscotti with delicious additions and swaps that tantalize your taste buds! Nutty Swap: Use almonds, walnuts, or hazelnuts instead of pistachios for a different crunch profile. Each nut offers a distinct flavor, enriching your biscotti experience. Fruit Fusion: Try replacing dried cranberries with apricots, cherries, or dark chocolate chips for an exciting flavor twist. The plush sweetness of these alternatives will change the vibe, making each batch unique! Citrus Zing: Add a tablespoon of lemon or orange zest for a zesty freshness that brightens the flavors. It adds a lovely fragrance and balances the sweetness! Chocolate Drizzle: Turn your biscotti into a decadent treat by drizzling with melted chocolate after baking. This adds a touch of indulgence to every bite. Gluten-Free Option: Swap all-purpose flour for a gluten-free flour blend to cater to dietary needs without losing that delightful crunch. Your biscotti will be just as enjoyable, and everyone can join in! Spice It Up: Incorporate a pinch of cinnamon or a dash of nutmeg into the dough for a warm, cozy aroma that you can enjoy during chilly afternoons. Sweet & Salty: Sprinkle a touch of sea salt on top before the second bake for that beautiful sweet and salty contrast. It takes the flavor to a whole new level! Heat It Up: Add a pinch of cayenne pepper or red pepper flakes to the dough for a surprising kick that pairs beautifully with the sweet components. It’s a delightful way to wake up your taste buds! What to Serve with Cranberry Pistachio Biscotti Indulging in these delightful biscotti opens up a world of pairing possibilities that elevate your snack time bliss. Fresh Fruit Salad: A burst of refreshing fruit adds a juicy contrast to the crunchy biscotti, creating a symphony of flavors. Serve alongside a medley of berries, melons, and citrus for a bright, colorful treat. Rich Dark Chocolate: Melting a few squares of dark chocolate for dipping pairs beautifully with the nutty and fruity notes of the biscotti. The creaminess of the chocolate enhances the overall indulgence, making each bite a decadent experience. Vanilla Ice Cream: Allow the warm, crispy slices to sit atop a scoop of vanilla ice cream for a delightful contrast in temperature and texture. This combination transforms your biscotti into a luxurious dessert that feels truly special. Herbal Tea: A warm cup of chamomile or mint tea complements the toasty flavors of the pistachios while providing a soothing, aromatic experience. Tea’s delicate notes balance the sweetness of the cranberries, creating a serene afternoon treat. Cheese Platter: A variety of creamy cheeses, such as brie or goat cheese, served with the biscotti offers a rich and savory counterpoint to their sweetness. Add some walnuts or honey for an elevated touch—perfect for a cozy gathering. Sparkling Wine: Pair with a glass of bubbly for a delightful celebration of flavor. The effervescence cuts through the biscotti’s richness, refreshing your palate and ensuring every bite is as enjoyable as the last. Embrace these pairing suggestions to elevate your homemade Cranberry Pistachio Biscotti into a full experience bursting with flavor and texture. Cranberry Pistachio Biscotti Recipe FAQs What is the best way to select ripe ingredients? Absolutely! When choosing pistachios, look for unsalted, raw shelled ones with a bright green hue and no dark spots. For cranberries, ensure they are plump and free from any signs of spoilage. Using fresh, high-quality ingredients will greatly enhance the flavor and texture of your Cranberry Pistachio Biscotti. How should I store my biscotti, and how long does it last? I recommend storing your Cranberry Pistachio Biscotti in an airtight container at room temperature for up to 7 days. This method helps maintain their delightful crunch. You can also place a slice of bread in the container to help keep them fresh longer. Just make sure the biscotti isn’t too moist before sealing them up! Can I freeze my biscotti for later use? Very! To freeze your Biscotti, first place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them into a resealable freezer bag. They will keep well for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature for about 30 minutes before indulging in their crispy goodness! What should I do if my biscotti are too soft? If your Cranberry Pistachio Biscotti comes out too soft after the second bake, don’t fret! Simply pop them back into a preheated oven at 350°F (175°C) for an additional 5-10 minutes. This will help crisp them up nicely. Always check them closely to avoid overbaking and losing that perfect crunch! Can I make modifications for dietary restrictions? Absolutely! If you have gluten sensitivities, you can easily substitute all-purpose flour with a gluten-free flour blend suited for baking. For nut allergies, feel free to swap out pistachios with seeds like sunflower or pumpkin seeds, and use dried fruits like apricots or raisins to keep it delicious and safe for everyone in your home! Are there any special tips for baking the perfect biscotti? Definitely! Make sure your butter and eggs are at room temperature for better mixing and a tender texture. Additionally, avoid overmixing the dough, as this can lead to a tough texture instead of that crisp and delightful crunch you expect from a great biscotti. Slicing the logs while they’re still slightly warm helps maintain a clean edge for that perfect shape! Cranberry Pistachio Biscotti – Irresistibly Crispy Delight Enjoy the delightful crunch of Cranberry Pistachio Biscotti, perfect for a coffee break or a thoughtful gift. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes mins Servings: 24 piecesCourse: DessertCuisine: ItalianCalories: 100 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough½ cup Unsalted Butter Add richness and moisture; ensure at room temperature for easy blending.¾ cup Granulated Sugar Provides sweetness, contributing to the biscotti's crisp texture.2 large Eggs Binds ingredients while adding moisture; room temperature is best.2 teaspoons Vanilla Extract Enhances flavor with warm, sweet aroma.2 cups All-Purpose Flour Builds structure; can be substituted with gluten-free flour.1½ teaspoons Baking Powder Essential for leavening, helping to create lighter texture.½ teaspoon Salt Balances sweetness and enhances overall flavor.For the Add-Ins¾ cup Raw Shelled Pistachios Adds a toasty crunch; opt for unsalted for perfect balance.⅔ cup Dried Cranberries Provides a sweet, chewy texture; can substitute with other dried fruits. Equipment stand mixerbaking sheetParchment paperspatulasharp knifewire rack Method Step-by-Step Instructions for Cranberry Pistachio BiscottiPreheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.In a stand mixer, combine room temperature unsalted butter and granulated sugar. Beat on medium speed for 2-3 minutes until light and fluffy.Add the large eggs one at a time, mixing well after each addition. Pour in the vanilla extract.In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients in the stand mixer.Gently fold in the raw shelled pistachios and dried cranberries using a spatula.Divide the dough into two equal portions and shape each into a log about 1¼ inches wide and 15 inches long on the prepared baking sheet.Bake the logs for 25-30 minutes or until firm and lightly golden.Remove the logs from the oven and let them cool for 10-15 minutes before slicing into 1-inch thick pieces.Arrange the slices cut side down on the baking sheet and return to the oven for another 10-12 minutes until golden brown and crisp.Allow the biscotti to cool completely on a wire rack before serving or storing. Nutrition Serving: 1pieceCalories: 100kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 4gVitamin A: 100IUCalcium: 15mgIron: 0.5mg NotesStore biscotti in an airtight container at room temperature for up to 7 days or freeze for up to 3 months. To thaw, leave at room temperature for 30 minutes. If they lose crunch, refresh in the oven at 350°F for 5-10 minutes. Tried this recipe?Let us know how it was!
