Cranberry Pistachio Biscotti
Beautifully crisp with pops of cranberry and pistachio, this cranberry and pistachio biscotti is the perfect Christmas Cookie.
Why This Recipe Works
- With its red and green ingredients it is perfect for Christmas
- Perfect for dipping in coffee
- Twice baked they are so light and crisp
Ingredients you will need
- sugar
- eggs
- olive oil
- vanilla extract
- orange zest
- flour
- baking powder
- salt
- pistachios
- dried cranberries
Ingredient Notes and Substitutes
- Sugar: Granulated white sugar or Caster Sugar will work.
- Eggs: I use quite large eggs
- Olive oil: Choose a light olive oil with a mild flavor. You can substitute the oil for melted butter.
- Vanilla extract: Pure vanilla extract gives a lovely flavor to the biscotti.
- Orange zest: this can be substituted for lemon zest. Orange and cranberries is a match made in heaven though.
- Flour: All-purpose flour is what I used (plain flour) but I have made this recipe successfully with gluten-free flour as well
- Pistachios: Unsalted and shelled.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Christmas Biscotti recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 160 degrees Celsius (325 F)
In a large mixing bowl whisk together the flour, salt, and baking powder, then fold through the cranberries and chopped pistachios. (making sure that the cranberries aren't all clumped together).
Step two: In a separate bowl, beat together the sugar, eggs, olive oil, vanilla extract and orange zest until the mixture becomes pale. I use an electric mixer/beater for this, but you can use a whisk.
Step three: Add the egg mixture, to the dry ingredients and combine with a wooden spoon. The biscotti dough will be quite sticky
Step four Line a baking sheet with baking or parchment paper, then lightly flour the baking paper.
Step five: Transfer the dough onto the floured baking tray, flour your hands then shape the dough into a wide (about 12 cm wide) flat log (for extra long biscotti, or make two narrower logs for smaller pieces).
Step six: Bake for 40 minutes, remove from the oven then allow to cool to the touch. Reduce the temperature of your oven to 130 degrees Celsius.
Step seven Slice the warm biscotti into 1.5 cm thick slices. Lay the biscotti slices on a baking paper lined sheet
Step eight: Bake the biscotti slices in the 130-degree Celsius oven for 20 minutes, flip the biscotti and bake for a further 10 minutes. The baked biscotti should be lightly golden brown.
Step nine: Allow to cool completely on a wire rack then store in an airtight container
Enjoy!
Top Tips
Here is how you can make this cranberry pistachio biscotti perfectly every time!
- Use a serrated knife to slice the warm biscotti, using light pressure and sawing back and forth so that you don't flatten/crush the biscotti before it is double-baked.
- If your biscotti is too fragile to slice, try leaving it for a few more minutes to cool, as it hardens when it cools, you just don't want it to get too hard
- Folding the cranberries through the dry ingredients before they are added to the dough stops them from all clumping together
- This recipe can easily be adapted with other fruit and nut combinations, almonds, walnuts, hazelnuts, raisins, currants, dates and apricots are all lovely in biscotti
- To make this biscotti even more special you can drizzle it with melted white chocolate.
FAQs
When stored in an airtight container biscotti will last up to two weeks at room temperature, it can be frozen for up to four months.
Cranberry Pistachio Biscotti
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Ingredients
- 1 cup sugar
- 2 eggs
- ½ cup olive oil
- 1 orange zested
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shelled unsalted pistachio roughly chopped 120 grams
- ½ cup dried cranberries 70 grams
Instructions
- Preheat your oven to 160 degrees Celsius (325 F)
- In a bowl whisk together the flour, salt, and baking powder, then fold through the cranberries and chopped pistachios
- In a second large bowl, beat together the sugar, eggs, olive oil, vanilla extract and orange zest until the mixture becomes pale.
- Add the wet ingredients,to the dry ingredients and combine with a wooden spoon. The biscotti dough will be quite sticky
- Line a baking sheet with baking or parchment paper, then lightly flour the baking paper.
- Transfer the dough onto the floured baking tray, flour your hands then shape the dough into a wide (about 12 cm wide) flat log.
- Bake for 40 minutes, remove from the oven then allow to cool to the touch. Reduce the temperature of your oven to 130 degrees Celsius.
- Slice the warm biscotti into 1.5 cm thick slices. Lay the biscotti slices on a baking paper line sheet
- Bake the biscotti slices in the 130-degree Celsius oven for 20 minutes, flip the biscotti and bake for a further 10 minutes. The baked biscotti should be lighlty golden brown.
- Allow to cool completely then store in an airtight container
- Enjoy
Notes
- Use a serrated knife to slice the warm biscotti, using light pressure and sawing back and forth so that you don't flatten/crush the biscotti before it is double-baked.
- If your biscotti is too fragile to slice, try leaving it for a few more minutes to cool, as it hardens when it cools, you just don't want it to get too hard
- Folding the cranberries through the dry ingredients before they are added to the dough stops them from all clumping together
- This recipe can easily be adapted with other fruit and nut combinations, almonds, walnuts, hazelnuts, raisins, currants, dates and apricots are all lovely in biscotti
- To make this biscotti even more special you can drizzle it with melted white chocolate.
- When stored in an airtight container biscotti will last up to two weeks at room temperature, it can be frozen for up to four months.
- Sugar: Granulated white sugar or Caster Sugar will work.
- Eggs: I use quite large eggs
- Olive oil: Choose a light olive oil with a mild flavor. You can substitute the oil for melted butter.
- Vanilla extract: Pure vanilla extract gives a lovely flavor to the biscotti.
- Orange zest: this can be substituted for lemon zest. Orange and cranberries is a match made in heaven though.
- Flour: All-purpose flour is what I used (plain flour) but I have made this recipe successfully with gluten-free flour as well
- Pistachios: Unsalted and shelled.
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