Cranberry Pistachio Biscotti

Up your Holiday baking game with a batch of these Cranberry Pistachio Biscotti! The BEST Biscotti recipe with a video and how to tips! These Biscotti Cookies are dipped in white chocolate and sprinkled with chopped pistachios and cranberries for a festive taste!

There’s nothing like a good Biscotti recipe, and this one feels and looks like the Holidays!

Do you guys do cookie exchange every year? Lately, our cookie exchanges have all been “kiddie” friendly because the girls love baking with me. I can probably say our cookies have been everything and anything chocolate.

This year I’m off from hosting a Holiday cookie exchange party. But since Holiday baking is something I long for every year, I’m still baking for friends, teachers, neighbours and family 🙂

BISCOTTI RECIPE

These twice baked Italian Biscotti cookies are a MUST try!

Here’s why I love them:

• First of all, they’re light as air, easy to whip up and taste like pure Holiday joy!
• Biscotti has a fabulous crunch, a sweet cranberry and pistachio taste with a spike of orange/lemon.
• The biscotti dough is made without butter, just a touch of oil, and with egg whites only.
• Egg whites instead of whole eggs also add such a perfect crunch. You can however, use whole eggs for a richer taste.
• Now yes, I mentioned these Cranberry Pistachio Biscotti are light as air. Which is why we can totally afford to dip them in white chocolate. I mean it’s the Holidays!
• And not only are these dipped into chocolate but also sprinkled with finely crushed cranberries and pistachios for the red and green festive look.

HOW TO MAKE BISCOTTI

Here’s the step by step breakdown of this cranberry pistachio biscotti recipe!

You’ll add sugar and orange/lemon zest in a bowl, add in some oil and egg whites.

Use a simple a wooden spoon to mix everything, then go in with the flour and baking powder mixture. Use the same wooden spoon to combine and halfway, add in the cranberries and shelled pistachios.

Continue to stir until all mixed up.

Now you’ll divide the biscotti dough in half and form a log with each half. Here’s the trick: I made those into small-medium sized biscotti and that’s why I made 2 logs.

If you want bigger bakery style biscotti, then use the dough to make only one log.

And if you want those mini cute looking bucatini cookies then divide the dough into 3 or 4 logs. Then you’ll flatten the logs on top with your hands gently and they hit the oven.

After baking, the logs are sliced diagonally into 1/2 and inch thick slices.

And here’s another trick—the sharper the angle you slice the log at, the longer your biscotti will look, while the smaller angle you slice on, the smaller your biscotti will look.

Once sliced the biscotti slices goes back into a lower oven for 12 minutes to crisp up.

And now the fun part. It’s optional but really worth it. Melt the white chocolate in a microwave-safe bowl and dip the tops of each cranberry pistachio biscotti into the white chocolate.

Then dip your biscotti into a bowl of crushed cranberries and pistachios. Let the white chocolate set at room temperature or in the fridge for a speedy set up.

CRANBERRY PISTACHIO BISCOTTI

This recipe is mainly a Holiday inspired one, so it’s very much a Holiday Biscotti. However once you practice shaping the dough, and slicing it, making biscotti will be a breeze.

The different flavors you can make are endless! Think berries, chocolate chips, nuts, spices, extracts, dried fruits..and more.

This Cranberry Pistachio Biscotti also makes great Holiday gifts! Have your kids or friends help you wrap these, or enjoy them with coffee 🙂

BISCOTTI COOKIES TIPS

• The biscotti dough has to be soft, not sticky and not dry. It has to be easily shaped into a log without sticking to your hands or crumbling apart as you shape it.
• Since flour and humidity may play a role in baking, feel free to adjust the flour by a tablespoon at a time (if the dough is too sticky) or milk (if the dough is too dry).
• For small-medium sized biscotti make 2 logs, like in the pictures. If you want bigger bakery-style biscotti, use the dough to make only one log.
• If you want those mini cute looking bucatini cookies, then divide the dough into 3 or 4 logs.
• The biscotti dough is done the first bake when it has risen and the tops are dry.
• The sharper the angle you slice the cookie log at, the longer your biscotti will look.
• I recommend using a mini food processor to finely crush pistachios, unless you buy the pistachios pre-chopped.

CHICWRAP

Do you remember my Fool Proof Homemade Dinner Rolls recipe? I’ve shared about ChicWrap  the first time.

They are makers of reusable dispensers for parchment paper, foil and plastic wrap. They all have a slide button for easy cutting, they’re pretty enough to sit right on the counter, and the dispensers are refillable so there’s less waste. I love the quality of foil, parchment paper and plastic!

You know how chef quality products make your life in the kitchen ten times easier? This is one of them. Your cooking, your baking and your kitchen organization is now a hundred times easier, faster and more efficient. Take advantage of the Holiday Promotions

HOLIDAY RECIPES

Easy Appetizer For A Party

Sweet Persimmon Apple Kale Salad Recipe

Leg of Lamb with Mashed Potatoes

Rosemary Spiced Candied Pecans and Pita Chips for A Cheese Party

Persimmon Hazelnut Raisin Swirl Loaf

4.2 from 26 votes

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Festive Cranberry Pistachio Holiday Biscotti

Up your Holiday baking game with a batch of these Cranberry Pistachio Biscotti! The BEST Biscotti recipe with a video and how to tips! These Biscotti Cookies are dipped in white chocolate and sprinkled with chopped pistachios and cranberries for a festive taste!

Course baking, Dessert

Cuisine Italian

Keyword Biscotti Cookies, Biscotti Recipe, Cranberry Pistachio Biscotti, Holiday Biscotti

Prep Time 5 minutes

Cook Time 31 minutes

Total Time 45 minutes

Servings 30

Calories 121 kcal

Author Mahy

Ingredients

• 2/3 cup sugar
• 1 orange or lemon zested
• 2 tablespoons oil
• 1/3 cup egg whites or 2 whole eggs
• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup cranberries
• 1/2 cup shelled unsalted pistachios

Optional for decoration

• 1 cup white chocolate chopped
• 1/4 cup cranberries minced
• 1/4 cup unshelled pistachios minced

Instructions

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, add the flour and baking powder and mix them well.
3. In a large bowl, mix the sugar, orange zest and oil using a wooden spoon or whisk. Add in the egg whites and mix well.

4. Add the flour mixture to the sugar mixture and using a wooden spoon mix them, and halfway add the pistachios and cranberries and then continue mixing until the cookie dough is ready.

5. Divide the cookie dough into 1 or 2 or 3 or 4 (depending on the size of biscotti desired) and shape into a log ( or 2 or 3 or 4 logs depending on size you chose). Press the tops of the log gently to flatten it and bake the cookie log for about 25 mins until slightly golden and set.

6. Lower the oven to 325F.

7. Remove the cookie logs from the oven and use a sharp serrated knife to slice the cookie log diagonally into half inch thick slices.

8. Place the biscotti slices back on the baking sheet and bake at 325 for 12 mins until crips ( the biscotti will harden as it cools down).

To decorate

1. Melt the white chocolate in halfway bowl for 1 min.

2. Place the pistachio and cranberry mixture in another bowl.

3. Take each biscotti and dip the top of it in the white chocolate mixture allowing the excess chocolate to drip off. Then dip it right into the crushed pistachio cranberry mixture.

Recipe Video

Recipe Notes

• The biscotti dough has to be soft, not sticky and not dry. It has to be easily shaped into a log without sticking to your hands or crumbling apart as you shape it.
• Since flour and humidity may play a role in baking, feel free to adjust the flour by a tablespoon at a time (if the dough is too sticky) or milk (if the dough is too dry).
• For small-medium sized biscotti make 2 logs, like in the pictures. If you want bigger bakery-style biscotti, use the dough to make only one log.
• If you want those mini cute looking bucatini cookies, then divide the dough into 3 or 4 logs.
• The biscotti dough is done the first bake when it has risen and the tops are dry. 
• The sharper the angle you slice the cookie log at, the longer your biscotti will look.
• I recommend using a mini food processor to finely crush pistachios, unless you buy the pistachios pre-chopped.

Nutrition Facts

Festive Cranberry Pistachio Holiday Biscotti

Amount Per Serving (1 glazed cookie)

Calories 121 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 12mg1%

Potassium 104mg3%

Carbohydrates 18g6%

Sugar 9g10%

Protein 2g4%

Vitamin A 25IU1%

Vitamin C 3.4mg4%

Calcium 28mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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