Cranberry Pistachio Biscotti


I was craving a cranberry dessert, so I turned to my trusty biscotti recipe that calls for cranberries and pistachios, as well as a coating of white chocolate.

I made this recipe several times last year and everyone who tasted it, loved it.  It is a great addition to a holiday cookie tray, but is delicious year round too, hence the name change that I’m giving it.

Try them with a cup of tea or coffee.  These twice baked cookies are crispy crunchy deliciousness!


Cranberry Pistachio Biscotti

{source: Holiday Biscotti by  Giada DeLaurentiis at}  Yields 12 biscotti for me, but original recipe says 2 dozen.


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest {I just used 1/2 tsp lemon extract}
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped {I used 6 ounces for drizzling}
  • Red and green sugar crystals, for garnish {I omit}


Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 35-40 minutes {Mine was definitely done at 35 minutes so watch closely}.  Cool for 30 minutes.

before baking

before baking

after the first baking

after the first baking

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

before 2nd baking

before 2nd baking

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.  Or just drizzle with the chocolate.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


2 Comments (+add yours?)

  1. Trackback: Christmas Candy & Cookie Plan « EASY AS PIE!
  2. Trackback: Orange Cranberry Biscotti « EASY AS PIE!

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