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We first made this recipe for Cranberry Pistachio Biscotti a few years back and it’s become an annual tradition to make these around the holidays ever since! The sweet-tart flavors of the dried cranberries and salty crunch of the pistachios are perfectly balanced by the sweet vanilla-almond biscotti cookie. In fact, this cookie is so good we’ve often used this biscotti recipe as the starting point for many other versions – replacing the cranberries and pistachios for chocolate and almonds, and other combinations!
These cranberry pistachio biscotti are also great to make for gifts – not only are they beautiful to look at with the festive red from the dried cranberries and the green from the pistachios, but they also hold up really well for shipping to family or friends.
Although we serve these as shown, we’ve also seen these dipped in white or dark chocolate for some added sweetness. Either way, you are sure to enjoy these delicious biscotti. (Adapted from this highly-rated recipe originally found here.)
- 1/4 cup light olive oil
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios
- Preheat the oven to 300 degrees.
- In the bowl of a stand mixer, mix together the oil and sugar until blended. Add in the vanilla and almond extracts and eggs. Mix well.
- In a separate bowl, combine the flour, salt and baking powder, mixing well. Gradually add the flour mixture to the wet mixture – mixing until fully blended. Add cranberries and pistachios and mix until just blended.
- Line a cookie sheet with parchment paper. Divide dough in half and form into two logs (approximately 12×2 inches for small biscotti or 9×3 inches for longer biscotti) on the parchment paper. Note: dough is sticky so wet your hands with cool water to more easily handle the dough.
- Bake the logs for 30-35 minutes in the 300 degree oven until logs are a very light brown. Remove from the oven and set aside to cool for 10 minutes. Reduce the heat to 275 degrees.
- After 10 minutes, using a serrated knife, cut the logs on a diagonal into ¾ inch thick slices. Lay the cookies on their sides on the parchment covered cookie sheets and bake for 8 to 10 minutes more. Let cool.
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