Christmas Cranberry Pistachio Biscotti Recipe

Christmas Cranberry Pistachio Biscotti

Dried cranberries and chopped pistachios run through these crisp, twice-baked biscotti, leaving red and green pieces visible in every slice. The first bake sets the dough in logs; the second dries the cut faces. Let the logs cool completely before slicing so they hold together, then use the color and dryness of the slices—not just the clock—to judge the final bake. The finished biscotti are lightly golden and served plain.

Ingredients for Christmas Cranberry Pistachio Biscotti

• 2 1/4 cups all-purpose flour (270g)
• 2/3 cup granulated sugar (135g)
• 4 tablespoons unsalted butter, softened (55g)
• 2 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 teaspoon vanilla extract
• 3/4 cup dried cranberries (100g)
• 3/4 cup shelled unsalted pistachios, roughly chopped (90g)
• 1 teaspoon finely grated lemon zest, optional

Makes about 24 to 28 biscotti. Allow 20 minutes to prepare, 50 to 55 minutes for baking, and additional time for cooling.

How to Make Christmas Cranberry Pistachio Biscotti

1. Prepare the oven and pan: Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment. Whisk the flour, baking powder, and salt together.
2. Mix the dough: Beat the butter and sugar until combined. Mix in the eggs, vanilla, and optional lemon zest. Add the flour mixture and mix just until a firm dough forms, then fold in the cranberries and pistachios. If the dough is tacky, lightly flour your hands rather than working in much more flour.
3. Shape and bake the logs: Divide the dough in half. Shape each half into a log about 10 inches long and 2 inches wide, leaving several inches between them on the sheet. Bake for 30 to 35 minutes, checking at 30 minutes. The tops should feel set and the edges should be lightly golden. Rotate the sheet if the logs are browning unevenly.
4. Cool completely: Leave the logs on the baking sheet until cool and firm, about 45 to 60 minutes. Cutting them while warm makes them more likely to crumble.
5. Slice: With a sharp serrated knife, gently saw diagonally through each log to make slices about 1/2 inch thick. Arrange the slices in a single layer on the baking sheet, with one cut face against the sheet.
6. Bake again: Bake for about 8 minutes, turn each slice, then bake for about 8 minutes more. Check thinner slices early and remove them once the cut faces look dry and lightly golden, with slightly deeper color at the edges.
7. Cool: Transfer the biscotti to a wire rack. Let them cool completely before serving or storing; they become crisper as they cool.

How to Slice the Biscotti Without Crumbling

The logs should be cool all the way through before you cut them. Use a gentle sawing motion rather than pressing down through the cranberries and pistachios. Keep the slices as close to 1/2 inch thick as you can: thinner slices dry sooner in the second bake, while thicker ones may need more time.

How to Tell When the Biscotti Are Done

After the first bake, look for firm tops and lightly golden edges. After the second, the cut faces should look dry and lightly golden—not dark or damp. Don’t wait for the slices to feel fully hard in the oven; let them cool before judging their final crispness.

Optional Chocolate Finish

The main biscotti are plain. For a decorated version, drizzle or dip the fully cooled slices in white or milk chocolate and let the coating set before storing.

Serving, Storage, and Make-Ahead

Serve the plain biscotti with coffee or tea, or add them to a cookie platter.

Once completely cool, store them in an airtight container at room temperature. They may keep for about two weeks, though freshness varies. If they soften, return them briefly to a low oven and watch closely until the cut faces feel dry again; let them cool before storing.

To work ahead, bake the logs and let them cool completely. Keep them covered at room temperature, then slice and bake them the next day.

Nutrition

Approximate nutrition per biscotti, based on 26 biscotti: 110 calories, 2g protein, 4g fat, and 17g carbohydrates. Approximate nutrition per 100g: 440 calories, 9g protein, 15g fat, and 68g carbohydrates. Values vary with slice size and ingredients.