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Cranberry Pistachio Biscotti

Cranberry pistachio biscotti are twice-baked cookies with dried cranberries, shelled pistachios, and a crisp texture. Shape the dough into logs, bake, slice diagonally, then bake the pieces again until dry and crisp.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Calories: 143
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup dried cranberries
  • 0.75 cup pistachios shelled

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Add the flour mixture and mix on low just until combined.
  8. Fold in the cranberries and pistachios.
  9. Divide the dough in half and shape each half into a 12x2-inch log on the prepared baking sheet, leaving space between them.
  10. Bake at 350°F for 25 to 30 minutes, until the logs are set and lightly golden.
  11. Cool the logs on the baking sheet for 10 minutes.
  12. Transfer the logs to a cutting board and slice diagonally into 1/2-inch-thick pieces with a serrated knife.
  13. Arrange the slices cut side down on the baking sheet and bake at 325°F for 10 to 12 minutes.
  14. Turn the slices over and bake for another 10 to 12 minutes, until dry and crisp.
  15. Transfer the biscotti to a wire rack and cool completely.

Notes

For clean slices, let the logs cool on the baking sheet for the full 10 minutes before cutting with a serrated knife. Store airtight at room temperature for up to 2 weeks; refrigeration is unnecessary (0 days). Freeze for up to 3 months. For a dairy-free swap, use plant-based butter.