Cranberry Pistachio Biscotti
This homemade cranberry pistachio biscotti is a great holiday biscotti or everyday biscotti to have with your morning coffee or tea. Every time I make this cranberry pistachio biscotti, it's gone within 24 hours. It's that good!
This pistachio biscotti recipe knocks store-bought biscotti out of the water. Homemade biscotti is not hard to do, especially with my detailed guide below taking you step-by-step.
When I think of the holidays, I think of this biscotti, pumpkin cake, sweet potato casserole, and brioche french toast casserole.
Homemade Biscotti
Once you make homemade biscotti, you will never buy the store-bought biscotti again. It's so easy to batch prepare, freeze, bring to parties, and consume every morning with your cup of coffee.
The flavor combination of pistachios and dried cranberries is the perfect holiday combo. Olive oil in the biscotti brings out a unique earthy flavor. This recipe is easy to customize and adapt.
What is Biscotti?
If you've never tried biscotti, it's a crunchy and firm cookie biscuit. Biscotti is not doughy and soft, and it has a texture more like a cracker. It's sweet, delicious, and perfect with a hot drink.
Ingredient Notes
How To Make Cranberry Pistachio Biscotti
Cranberry pistachio biscotti is easy to make and store. The process for making homemade biscotti is split into three parts: making the batter, baking the biscotti, and cutting the biscotti.
Make the Biscotti Dough
In a bowl, add the sugar, olive oil, and vanilla. Mix well with a spoon.
Add two eggs. Mix well until fully blended.
In a separate bowl, add the flour, salt, and baking powder. Mix well.
Add the flour mixture to the olive oil and sugar mixture. Mix with a spoon until the batter starts to firm up into a dough-like texture.
Once the batter is a dough consistency, add the dried cranberries and pistachios.
Mix the dried cranberries and pistachios into the biscotti batter with your hands. Scoop the batter onto a parchment paper-lined cookie sheet.
Bake The Biscotti Log
Form a biscotti log with your hands.
Hint: Wet your hands with water so the biscotti dough doesn't stick to your hands. Also, the water helps smooth the surface of the biscotti.
Bake the cranberry pistachio biscotti log at 300 ℉ (150 ℃) in the middle of the oven for about 45 minutes.
Hint: When baking the cranberry pistachio biscotti log, monitor the biscotti log color as a second way of determining when to take it out of the oven. Once the biscotti log is golden brown on the edges and the middle is cooked through (you can stick a toothpick in the middle cleanly), remove the log from the oven.
How to Cut Biscotti
Cut the biscotti log using a knife. The biscotti should be cooked through and stay intact when slicing.
Delicately flip the biscotti on its sides on the parchment paper keeping the slices from breaking.
Bake at 325 ℉ (160 ℃) in the middle of the oven for about 20 minutes. Remove the cranberry pistachio biscotti from the oven once it's golden brown.
Allow the biscotti to cool to room temperature prior to storage.
Tips and Tricks
The biggest tip in making the perfect cranberry pistachio biscotti is to weigh the flour using a kitchen scale. It's very easy to overfill (or underfill) a measuring cup if the flour is packed in or the measuring cup is not accurate. A kitchen scale gives a more accurate measurement in baking.
A second tip for making the best biscotti is adjusting for a difference in oven temperature and elevation. I've changed ovens over the years, and they all perform slightly differently. In order to accurately determine if your oven is reaching the right temperature, invest in an oven thermometer to validate the temperature of your oven.
If your oven is displaying 325 ℉ and the oven thermometer is reading 280 ℉, there is an issue with the oven. You will need to adjust your oven controls to make sure the oven is performing as it should.
Variations and Substitutions
Substitute roasted and salted pistachios for raw pistachios. If using salted pistachios, omit the added salt to the biscotti batter.
Add lemon zest. One of my favorite addition to this biscotti recipe is the zest from one whole lemon added to the batter. Mix the lemon zest into the egg, sugar, and olive oil batter (prior to adding the flour).
Dip the ends in some white chocolate. Using a double boiler, melt white chocolate chips. Dip the ends of the biscotti in melted white chocolate. Lay the pistachio cranberry biscotti with melted white chocolate on some parchment paper until the white chocolate hardens.
Storage
Store biscotti at room temperature in an airtight container for up to 1.5 to 2 weeks. Freeze biscotti in an airtight container for up to 4 months. When ready to consume, just remove the biscotti from the freezer and allow it to thaw to room temperature (about 3 hours).
📋 Recipe
Cranberry Pistachio Biscotti
Ingredients
- 1¾ all-purpose flour 210 grams weighed** see note 1
- ¾ cup of sugar
- ¼ cup olive oil
- 2 whole eggs
- ¾ cup dried cranberries
- 1 cup raw shelled pistachios without the shell on
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- zest from 1 lemon optional
Instructions
- Heat the oven to 300 °F (150 °C).
- Mix the wet ingredients. Add the sugar, olive oil, vanilla, and lemon zest (if using) to a bowl. Mix well. Mix in the two eggs.
- Mix the dry ingredients. In a separate bowl, mix the flour, salt, and baking powder. Stir until blended.
- Add the dry flour mixture to the olive oil wet mixture. Mix the batter using a spoon until it takes on the texture of the dough.
- Add the dried cranberries and shelled pistachios. Using your hands, mix the biscotti dough until everything is fully blended.
- Scoop the biscotti dough onto a parchment lined baking sheet. Using wet hands, shape the biscotti into a log shape about ¾" (about 2 cm) in height.
- Put the cranberry pistachio biscotti log into the middle of the oven for about 45 minutes or until the edges are golden and a toothpick can be removed cleanly from the center of the biscotti log.
- Adjust the oven temperature to 325°F (160 °C). Transfer the biscotti log onto a cutting board by picking up the parchment paper. Slice the biscotti log into slices. Turn the biscotti slices on their side.
- Place the parchment paper back on the baking sheet. Put the biscotti slices back in the oven for about 20 minutes, or until the biscotti is golden.
Notes
- Weigh the flour using a kitchen scale for the most accurate measurement.
- If using salted pistachios, omit the salt used in the batter.
- Biscotti is a dried and crunchy sweet cookie. The baking process is what dries out the biscotti and makes it crunchy.
Nutrition
FAQs
Biscotti goes excellent with a hot drink like coffee, cappuccino, or tea.
The word biscotto in modern Italian literally means biscuit. Latin biscoctus means twice cooked. Biscotti is twice cooked in order to dry it out.
Biscotti can last up to 2 weeks at room temperature or up to 4 months in the freezer in an airtight container.
Love this Recipe. Ingredients are not weird, so easy to make. Thank you my family loved them.
Thanks for the comment Ann! These are always a hit at my home too
Hi, Lily. That biscotti recipe looks delicious and the family loves cranberries in everything. I have all ingredients but the pistachios (kids ate them all up) and was wondering if I could substitute other nuts like walnuts, almonds, etc. Will it affect the taste or changes to recipe? Love this site which always offers great new V. Thank you so much and continued success.
Hey! You can absolutely substitute equal part nuts of whatever you have on hand (I do that often to clean out my pantry). I wouldn't mix the nuts though. Let us know how it turns out!
No Vanilla Measure ???!!
Otherwise great recipe ! Ty
Great catch! Yea I forgot to include a tsp of vanilla!! Will update the recipe. Thanks again for catching that Ty!
Was a huge hit at the family get together!