Cranberry Pistachio Biscotti

These are amazing!

Cranberry Pistachio Biscotti

They were just what I needed the past couple of days. Starting late Tuesday night and all day Wednesday it snowed here in Highlands Ranch. The snow was beautiful to watch and turned everything into a winter wonderland. However, the temperatures were not so beautiful. Our high temperature Wednesday was 13 degrees and the low was -8 degrees. Thursday it was sunny and clear, but the lack of cloud cover made it even colder. The high was 11 and I didn’t even bother to look at the low, all I know is it was COLD! Luckily though I think we have made it through the worst of this cold spell and without any pipes freezing or bursting. The weather should be warming up slightly, but Sunday we are in for another chance of snow. Being from Arizona my husband and I are slightly clueless about all this white stuff and ice. We have discovered that we need to get new tires for his truck and weigh down the truck bed (he was fishtailing all over the neighborhood). We also learned a lesson about shoveling snow and that you should do it midway through the day instead of letting it accumulate all day because it freezes into ice underneath making it very hard to shovel. Needless to say we haven’t left the house in a couple days. To keep myself occupied I have been doing some baking. Yesterday I made these wonderful Cranberry Pistachio Biscotti.

Cranberry Pistachio Biscotti

Biscotti isn’t something I normally gravitate towards baking, but I had all of the ingredients, and the thought of dipping the crunchy biscotti into a hot drink sounded lovely!

Cranberry Pistachio Biscotti

The Cranberry Pistachio Biscotti are easy to make and you probably have most of the ingredients already. I chose to use cranberries and pistachio not only because I love the salty crunch of the pistachio and the sweet and tart flavor of the cranberries, but also because I had them at home, and I knew I wouldn’t be making any trips to the store in this snowy weather. If you don’t have or don’t like pistachios and cranberries you could easily add any mix in you do have or like. Chocolate chips, pecans, dried apricots, almonds, any of these would work just as well. Baking biscotti takes multiple steps. After you make the dough and form it into a log you bake it for 25 minutes. Then let it cool on a wire rack for 10 minutes. Next, cut the biscotti on a diagonal into 18-20 slices and put them back on the baking sheet, cut side down. Bake them for another 10 minutes and pull them out of the oven, flip them over to the other side, and then finally bake them for 10 more minutes. I know it sounds like a lot of work, but it’s really not, mostly it’s just waiting for them to bake.

Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

18-20 biscotti


  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/8 t. salt
  • 1/2 cup granulated sugar
  • 1 whole egg
  • 2 egg whites
  • 1 T. canola oil
  • 1 t. vanilla extract
  • 1 t. almond extract
  • 1/3 cup dried cranberries
  • 1/4 cup chopped salted shelled pistachios


  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a silpat.
  3. In a large mixing bowl combine the flours and salt.
  4. In a stand mixer beat the eggs and sugar with the paddle attachment until they lighten in color and become thick.
  5. Add in the oil and extracts to the egg and sugar mixture and beat until well combined.
  6. On low speed add in the flour mixture, and mix until just combined.
  7. Fold in the cranberries and pistachios with a spatula.
  8. Turn the dough out onto the lined baking sheet and form into a 10 inch log.
  9. Flatten the log of dough slightly on the top.
  10. Bake in the oven for 25 minutes.
  11. Remove from the oven and place the biscotti on a wire rack to cool for 10 minutes.
  12. Turn the oven temperature down to 325 degrees.
  13. Cut the biscotti on a diagonal about 1/2 an inch thick with a serrated knife.
  14. Place the biscotti back on the baking sheet, cut side down, and bake for 10 minutes.
  15. After 10 minutes flip the biscotti onto the other side and bake another 10 minutes.
  16. Cool the biscotti on a wire rack.

Biscotti is wonderful this time of year dipped in coffee or tea. They also make great gifts to give to neighbors, friends, and family!

You might also like to bake these:

Low Fat Cranberry Orange Scones

Perfect Blueberry Muffins

Oatmeal Everything Cookies

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  1. AmandaB says

    Would you up the salt if you were using unsalted pistachios? Do you really get the salty taste with the salted nuts? I want to make this recipe because it sounds delicious! But I can’t decide which pistachios to use! Since I’ve got some dried blueberries in the pantry, I’m going to sub those in as well.


    • says

      Hi Amanda, I think you could use unsalted pistachios in place of salted. Maybe just add a pinch more salt to the dough. The dried blueberries sound like a great substitution! I actually made these as a gift and used dried cherries, they turned out great!

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