Cranberry Pistachio Biscotti

4.88 from 8 votes

This homemade cranberry pistachio biscotti is made with lemon zest, pistachios, dried cranberries, sugar, flour, eggs, and olive oil.

Servings:

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.

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.