Go Back
Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

Get your coffee, wine or cocoa ready! This biscotti (twice-baked cookie) recipe blends cranberries, pistachios and a hint of orange into the perfect, dunkable, winter treat.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr 15 mins

Ingredients
  

  • 2 3/4 cups all-purpose flour divided
  • 1 cup granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon orange zest
  • 3 large eggs slightly beaten
  • 1/4 cup orange juice
  • 6 tablespoon butter softened
  • 1/2 cup chopped pistachios
  • 1/2 cup chopped dried cranberries
  • white or dark chocolate optional

Instructions
 

  • Preheat oven to 325⁰. 
  • Lightly coat a large cookie sheet with butter (pro tip: use the wrapper from the butter sticks).  
  • In a large bowl, combine 2 3/4 cups of the flour, sugar, nutmeg, cardamom, baking powder and salt.  Stir in the orange zest.  Make a well in the center of the dry ingredients.  Place eggs and orange juice in the well and fold into dry mixture.  Add butter, stirring until dough starts to form a ball.  Fold in pistachios and cranberries (dough will be crumbly).  Using your hands at this point to knead the dough in the bowl will help the mixture come together.
  • Turn the dough out onto a surface that has been dusted with the remaining 1/4 cup of flour.  Gently knead about half of the flour into the dough. Divide the dough in half. Shape each half into a 12” log.  Place the logs on the cookie sheet and gently flatten each to a height of about one inch and a width of 4 inches. 
    Forming Biscotti Dough
  • Bake for 30 minutes or until “firm” and light brown.  Remove from oven and cool for 10-15 mintues.  
    Baked Biscotti Dough
  • Transfer to cutting board and cut on the diagonal (about 1” thick slices) with a sharp knife. Use a firm chopping motion rather than trying to "slice" through the log.
    Slicing Biscotti Dough
  • Carefully place cookies, cut side down, on the cookie sheet and return to oven for 8-10 minutes.  
  • Turn cookies over and bake an additional 8-10 minutes.  
    Baked Biscotti
  • Cool.  
  • Store in an airtight container or baggie in a cool place for 2-3 days, or in the freezer for several weeks.
  • Drizzle with melted white or dark chocolate, if desired.
Keyword biscotti, cookies, cranberry, dessert, pistachio, recipe