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We first made this recipe for Cranberry Pistachio Biscotti a few years back and it’s become an annual tradition to make these around the holidays ever since! The sweet-tart flavors of the dried cranberries and salty crunch of the pistachios are perfectly balanced by the sweet vanilla-almond biscotti cookie. In fact, this cookie is so good we’ve often used this biscotti recipe as the starting point for many other versions – replacing the cranberries and pistachios for chocolate and almonds, and other combinations!
These cranberry pistachio biscotti are also great to make for gifts – not only are they beautiful to look at with the festive red from the dried cranberries and the green from the pistachios, but they also hold up really well for shipping to family or friends.
Although we serve these as shown, we’ve also seen these dipped in white or dark chocolate for some added sweetness. Either way, you are sure to enjoy these delicious biscotti. (Adapted from this highly-rated recipe originally found here.)
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 9 reviews
Cranberry Pistachio Biscotti
The perfect holiday biscotti recipe with dried cranberries, pistachios in a sweet vanilla-almond cookie.
Yield: 2–3 dozen cookies depending on preparation 1x
Prep: 40 minsCook: 1 hourTotal: 1 hour 40 minutes
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Ingredients
- 1/4 cup light olive oil
- 3/4 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup dried cranberries
- 3/4 cup shelled pistachios
Instructions
- Preheat the oven to 300 degrees.
- In the bowl of a stand mixer, mix together the oil and sugar until blended. Add in the vanilla and almond extracts and eggs. Mix well.
- In a separate bowl, combine the flour, salt and baking powder, mixing well. Gradually add the flour mixture to the wet mixture – mixing until fully blended. Add cranberries and pistachios and mix until just blended.
- Line a cookie sheet with parchment paper. Divide dough in half and form into two logs (approximately 12×2 inches for small biscotti or 9×3 inches for longer biscotti) on the parchment paper. Note: dough is sticky so wet your hands with cool water to more easily handle the dough.
- Bake the logs for 30-35 minutes in the 300 degree oven until logs are a very light brown. Remove from the oven and set aside to cool for 10 minutes. Reduce the heat to 275 degrees.
- After 10 minutes, using a serrated knife, cut the logs on a diagonal into ¾ inch thick slices. Lay the cookies on their sides on the parchment covered cookie sheets and bake for 8 to 10 minutes more. Let cool.
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You may also enjoy:
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Chocolate Almond Biscotti
Martha
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
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Updated: 1/23/23
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Julie says I was scared because I have had biscotti issues in the past, but these are amazing! Tasty and easy to make. I only had minimal crumbling when I sliced the logs and the tip about wetting my hands with cool water before forming the logs was a huge help. Will definitely make these again.
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- Martha says
So glad you saw success Julie!
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- Elizabeth G Johnson says
I followed the recipe exactly, except substituted coconut sugar (not palm sugar) for the white sugar. Not sure if it was this substitution or the olive oil that the recipe called for, but the results were crumbling apart biscotti. Disappointing presentation albeit delicious flavor. I’ll try using 1/2 butter and 1/2 olive oil next time and see if that improves the quality.
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- Martha says
Hi Elizabeth – Yes – It most likely was the substitution you made that resulted in a crumbling apart biscotti. (Not really fair to give us a one-star review when you’ve made a major substitution!)
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- Marlene Kelleher says
Thank you for sharing. I’m legally blind and have a hard time baking and cooking now. I had an eye stroke, lost 80% vision in both eyes. Love biscotti’s so I’m going to give this my best college try. Again thank you. Be safe and healthy. M
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- Martha says
You’re very welcome Marlene – We hope your biscotti turn out wonderful!
- Stephanie says
I’ve always loved these biscotti but never had tried making them myself. Thank you! This recipe is a keeper.
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- Martha says
So glad you enjoyed the recipe Stephanie!
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- Delores says
Every time I make these they spread out almost flat on cookie sheet. I try to frame them with small bread pans to keep into log shape. What am I doing wrong?
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- Martha says
Hi Delores – The logs will spread a bit (as you can see in the video at the bottom of the recipe card) but not flat like a cookie. Is your baking powder fresh? Are you making any substitutions in the recipe? It’s always so hard to troubleshoot without being in the kitchen with you…
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- Brenda says
Loved this recipe! I made several batches in the last couple days to add to some Christmas goody bags for friends and family. They are delicious and so easy to make! Thanks for sharing this recipe.
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- Martha says
You’re welcome! Glad you enjoyed the recipe as much as we do! Merry Christmas!
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- Teresa says
Can I switch out pistachios for walnuts
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- Martha says
Sure Teresa!
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- Margaret Silver says
Loved making it, very easy and flop proof. Will be making another batch tomorrow. Thanks for sharing your lovely recipe.
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- Martha says
You’re very welcome Margaret! Glad you enjoyed the biscotti!
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- Jane says
I added a bit more flour as I’m used to a more stiff dough when forming Biscotti logs before cooking. Really good tasting recipe though and a beautiful looking finished Biscotti shape!
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- Martha says
Thanks Jane!
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- Lisa says
How far in advance can the cran pistachio biscotti be made and stored?
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- Martha says
Hi Lisa – This biscotti freezes really well so you could bake it a week or two in advance! Or – if you’d prefer not to freeze it, I’d suggest 3-4 days stored in an air-tight container for the very best flavor. Hope that helps! Martha
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