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Cranberry Pistachio Biscotti Delicious and Crunchy Treat

by on November 17, 2025

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If you’re looking for a tasty treat that’s both delicious and easy to make, you’re in the right place! Today, I’ll show you how to create crunchy cranberry pistachio biscotti that makes the perfect snack or gift. Using simple ingredients like all-purpose flour, dried cranberries, and pistachios, you’ll find this recipe a fun challenge. Get ready to impress your friends and family with these delightful cookies!

When making Cranberry Pistachio Biscotti, you need a few simple ingredients. Each one plays a key role in creating that delicious crunch. Here’s the full list of what you will need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup dried cranberries, roughly chopped - 1/2 cup pistachios, shelled and coarsely chopped Using a mix of all-purpose and almond flour gives the biscotti a unique texture. The almond flour adds a nutty flavor that pairs well with cranberries and pistachios. Baking powder and baking soda help the biscotti rise, while salt balances the sweetness. Granulated sugar gives the biscotti a sweet taste, while eggs add richness. Pure vanilla extract enhances the overall flavor, making each bite delightful. Finally, dried cranberries and pistachios provide bursts of flavor and crunch, creating that perfect combination. Gather these ingredients before you start baking. This way, you’ll have everything at hand. Enjoy making your tasty, crunchy treats! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This stops the biscotti from sticking. 2. In a medium bowl, mix all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk until blended. Set this bowl aside. 3. In a large bowl, combine sugar and eggs. Beat them until fluffy and pale. Add pure vanilla extract for more flavor. 1. Slowly add the dry flour mix to the wet mix. Stir gently until just combined. Don't overmix; this keeps the biscotti tender. 2. Now, gently fold in the chopped cranberries and pistachios. Make sure they spread out evenly in the dough. 1. Use a spatula to move the dough onto the lined baking sheet. Shape it into a log about 12 inches long and 3 inches wide. Smooth the top for an even bake. 2. Bake this log for 25-30 minutes. It should feel firm and look light golden. Remove it from the oven and let it cool for 15 minutes. 3. Lower the oven temperature to 325°F (160°C) for the second bake. 4. After cooling, slice the log into 1/2-inch thick pieces using a serrated knife. Lay the slices cut-side down on the baking sheet. 5. Return the tray to the oven. Bake for another 15-20 minutes, flipping halfway through. This helps the biscotti become dry and crisp. 6. Let the biscotti cool completely on a wire rack. This lets them firm up more before serving. To get the best texture, avoid overmixing the dough. When you mix too much, the biscotti can become tough. Mix until you just combine the dry and wet ingredients. Then gently fold in the cranberries and pistachios. This will keep your biscotti light and crunchy. Cooling is also key for a crisp finish. After the first bake, let the log cool on the baking sheet. This helps set the shape. Once you slice it, place the pieces cut-side down. This allows for even baking in the second round. When serving your biscotti, arrange them neatly on a platter. You can use a decorative jar too. This makes for a lovely display. For a perfect pairing, serve with tea or coffee. The warm drinks enhance the flavors of the biscotti. You can also try them with a glass of sweet dessert wine. This adds a nice touch to your treat. Pro Tips Use Fresh Ingredients: Ensure that your cranberries and pistachios are fresh for the best flavor and texture in your biscotti. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a tender crumb. Cooling is Key: Allow the biscotti to cool completely on a wire rack for better crispness and texture before serving. Experiment with Flavors: Feel free to substitute other nuts or dried fruits to customize your biscotti to your taste. {{image_4}} You can change the nuts and fruits in this recipe. - Other nuts to incorporate: Try using walnuts or almonds. They add a nice crunch and flavor. Pecans also work well for a rich taste. - Alternative dried fruits: Swap cranberries for dried cherries or apricots. These fruits give a different sweetness and color. These swaps keep your biscotti fresh and exciting. Have fun with new flavors! You can tweak this recipe to fit different diets. - Gluten-free adaptations: Use gluten-free flour instead of all-purpose flour. Almond flour is great, too. Just make sure your baking powder is gluten-free. - Vegan alternatives: Replace eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based milk for moisture. These adjustments help everyone enjoy your tasty biscotti. Don't be afraid to experiment! To keep your cranberry pistachio biscotti fresh, store them at room temperature. Use an airtight container to prevent them from going stale. If you live in a humid area, consider refrigerating them. This keeps them crisp but may change the texture slightly. - Room Temperature: Store in a cool, dry place. - Refrigeration: Useful in humid climates for added freshness. - Containers: Use airtight jars or plastic containers. Cranberry pistachio biscotti can last up to two weeks when stored properly. Always check for signs of spoilage. If they feel soft or have an off smell, it's best to toss them. - Shelf Life: Up to two weeks at room temperature. - Signs of Spoilage: Soft texture, off smell, or visible mold. By following these tips, you can enjoy your biscotti longer and share them with friends and family! Can I freeze biscotti? Yes, you can freeze biscotti! After they cool, place them in an airtight container. They will stay fresh for up to three months. When you want one, just take it out and let it thaw at room temperature. How do I fix dry biscotti? If your biscotti turn out dry, you can soak them in coffee or tea. This adds moisture back into them. You can also serve them with a dip or spread for extra flavor. What can I use instead of almond flour? If you need a substitute for almond flour, try using oat flour or all-purpose flour. They will change the taste slightly, but they work well in this recipe. Can I substitute fresh cranberries for dried? You can use fresh cranberries, but they will add more moisture. To balance this, reduce the eggs slightly. Dried cranberries give a sweet burst, while fresh ones offer a tart flavor. What drinks pair well with biscotti? Biscotti pairs well with coffee, tea, or hot chocolate. The crunch of the biscotti complements the warmth of these drinks. You can dip them into your beverage for a delicious treat. Can biscotti be used in desserts? Absolutely! You can crumble biscotti over ice cream for added crunch. You can also layer them in trifles or serve them with fruit and whipped cream for a fancy dessert. You learned how to make delicious cranberry pistachio biscotti. We covered all ingredients needed, step-by-step instructions, and helpful tips. Remember to mix gently and focus on cooling for great texture. You can even switch up the flavors or adjust the recipe to meet dietary needs. Proper storage is key for freshness and shelf life. Enjoy pairing biscotti with your favorite drinks. Make this treat your own, and share it with friends. Happy baking!

Why I Love This Recipe

  1. Unique Flavor Combination: The tartness of cranberries complements the nuttiness of pistachios, creating a delightful taste experience that’s perfect for any occasion.
  2. Perfect for Dipping: These biscotti are wonderfully crunchy and pair beautifully with coffee or tea, making them an ideal companion for your favorite warm beverages.
  3. Easy to Make: With simple ingredients and straightforward steps, this recipe is accessible for bakers of all skill levels, ensuring everyone can enjoy homemade biscotti.
  4. Great for Gifting: Packaged in a decorative jar, these biscotti make a thoughtful and delicious gift for friends and family during the holiday season or any special occasion.

Ingredients

When making Cranberry Pistachio Biscotti, you need a few simple ingredients. Each one plays a key role in creating that delicious crunch. Here’s the full list of what you will need:

– 1 cup all-purpose flour

– 1/2 cup almond flour

– 1/2 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon pure vanilla extract

– 1/2 cup dried cranberries, roughly chopped

– 1/2 cup pistachios, shelled and coarsely chopped

Using a mix of all-purpose and almond flour gives the biscotti a unique texture. The almond flour adds a nutty flavor that pairs well with cranberries and pistachios. Baking powder and baking soda help the biscotti rise, while salt balances the sweetness.

Granulated sugar gives the biscotti a sweet taste, while eggs add richness. Pure vanilla extract enhances the overall flavor, making each bite delightful. Finally, dried cranberries and pistachios provide bursts of flavor and crunch, creating that perfect combination.

Gather these ingredients before you start baking. This way, you’ll have everything at hand. Enjoy making your tasty, crunchy treats!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This stops the biscotti from sticking.

2. In a medium bowl, mix all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk until blended. Set this bowl aside.

3. In a large bowl, combine sugar and eggs. Beat them until fluffy and pale. Add pure vanilla extract for more flavor.

Combining Ingredients

1. Slowly add the dry flour mix to the wet mix. Stir gently until just combined. Don’t overmix; this keeps the biscotti tender.

2. Now, gently fold in the chopped cranberries and pistachios. Make sure they spread out evenly in the dough.

Baking the Biscotti

1. Use a spatula to move the dough onto the lined baking sheet. Shape it into a log about 12 inches long and 3 inches wide. Smooth the top for an even bake.

2. Bake this log for 25-30 minutes. It should feel firm and look light golden. Remove it from the oven and let it cool for 15 minutes.

3. Lower the oven temperature to 325°F (160°C) for the second bake.

4. After cooling, slice the log into 1/2-inch thick pieces using a serrated knife. Lay the slices cut-side down on the baking sheet.

5. Return the tray to the oven. Bake for another 15-20 minutes, flipping halfway through. This helps the biscotti become dry and crisp.

6. Let the biscotti cool completely on a wire rack. This lets them firm up more before serving.

Tips & Tricks

Achieving the Perfect Texture

To get the best texture, avoid overmixing the dough. When you mix too much, the biscotti can become tough. Mix until you just combine the dry and wet ingredients. Then gently fold in the cranberries and pistachios. This will keep your biscotti light and crunchy.

Cooling is also key for a crisp finish. After the first bake, let the log cool on the baking sheet. This helps set the shape. Once you slice it, place the pieces cut-side down. This allows for even baking in the second round.

Presentation Suggestions

When serving your biscotti, arrange them neatly on a platter. You can use a decorative jar too. This makes for a lovely display. For a perfect pairing, serve with tea or coffee. The warm drinks enhance the flavors of the biscotti. You can also try them with a glass of sweet dessert wine. This adds a nice touch to your treat.

Pro Tips

  1. Use Fresh Ingredients: Ensure that your cranberries and pistachios are fresh for the best flavor and texture in your biscotti.
  2. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a tender crumb.
  3. Cooling is Key: Allow the biscotti to cool completely on a wire rack for better crispness and texture before serving.
  4. Experiment with Flavors: Feel free to substitute other nuts or dried fruits to customize your biscotti to your taste.

Variations

Flavor Swap Ideas

You can change the nuts and fruits in this recipe.

– Other nuts to incorporate: Try using walnuts or almonds. They add a nice crunch and flavor. Pecans also work well for a rich taste.

– Alternative dried fruits: Swap cranberries for dried cherries or apricots. These fruits give a different sweetness and color.

These swaps keep your biscotti fresh and exciting. Have fun with new flavors!

Dietary Adjustments

You can tweak this recipe to fit different diets.

– Gluten-free adaptations: Use gluten-free flour instead of all-purpose flour. Almond flour is great, too. Just make sure your baking powder is gluten-free.

– Vegan alternatives: Replace eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based milk for moisture.

These adjustments help everyone enjoy your tasty biscotti. Don’t be afraid to experiment!

Storage Info

Best Practices for Storing Biscotti

To keep your cranberry pistachio biscotti fresh, store them at room temperature. Use an airtight container to prevent them from going stale. If you live in a humid area, consider refrigerating them. This keeps them crisp but may change the texture slightly.

– Room Temperature: Store in a cool, dry place.

– Refrigeration: Useful in humid climates for added freshness.

– Containers: Use airtight jars or plastic containers.

How Long Do They Last?

Cranberry pistachio biscotti can last up to two weeks when stored properly. Always check for signs of spoilage. If they feel soft or have an off smell, it’s best to toss them.

– Shelf Life: Up to two weeks at room temperature.

– Signs of Spoilage: Soft texture, off smell, or visible mold.

By following these tips, you can enjoy your biscotti longer and share them with friends and family!

FAQs

Common Questions about Cranberry Pistachio Biscotti

Can I freeze biscotti?

Yes, you can freeze biscotti! After they cool, place them in an airtight container. They will stay fresh for up to three months. When you want one, just take it out and let it thaw at room temperature.

How do I fix dry biscotti?

If your biscotti turn out dry, you can soak them in coffee or tea. This adds moisture back into them. You can also serve them with a dip or spread for extra flavor.

Ingredient Substitutions

What can I use instead of almond flour?

If you need a substitute for almond flour, try using oat flour or all-purpose flour. They will change the taste slightly, but they work well in this recipe.

Can I substitute fresh cranberries for dried?

You can use fresh cranberries, but they will add more moisture. To balance this, reduce the eggs slightly. Dried cranberries give a sweet burst, while fresh ones offer a tart flavor.

Best Ways to Serve Biscotti

What drinks pair well with biscotti?

Biscotti pairs well with coffee, tea, or hot chocolate. The crunch of the biscotti complements the warmth of these drinks. You can dip them into your beverage for a delicious treat.

Can biscotti be used in desserts?

Absolutely! You can crumble biscotti over ice cream for added crunch. You can also layer them in trifles or serve them with fruit and whipped cream for a fancy dessert.

You learned how to make delicious cranberry pistachio biscotti. We covered all ingredients needed, step-by-step instructions, and helpful tips. Remember to mix gently and focus on cooling for great texture. You can even switch up the flavors or adjust the recipe to meet dietary needs. Proper storage is key for freshness and shelf life. Enjoy pairing biscotti with your favorite drinks. Make this treat your own, and share it with friends. Happy bakin

When making Cranberry Pistachio Biscotti, you need a few simple ingredients. Each one plays a key role in creating that delicious crunch. Here’s the full list of what you will need: - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1/2 cup dried cranberries, roughly chopped - 1/2 cup pistachios, shelled and coarsely chopped Using a mix of all-purpose and almond flour gives the biscotti a unique texture. The almond flour adds a nutty flavor that pairs well with cranberries and pistachios. Baking powder and baking soda help the biscotti rise, while salt balances the sweetness. Granulated sugar gives the biscotti a sweet taste, while eggs add richness. Pure vanilla extract enhances the overall flavor, making each bite delightful. Finally, dried cranberries and pistachios provide bursts of flavor and crunch, creating that perfect combination. Gather these ingredients before you start baking. This way, you’ll have everything at hand. Enjoy making your tasty, crunchy treats! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This stops the biscotti from sticking. 2. In a medium bowl, mix all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk until blended. Set this bowl aside. 3. In a large bowl, combine sugar and eggs. Beat them until fluffy and pale. Add pure vanilla extract for more flavor. 1. Slowly add the dry flour mix to the wet mix. Stir gently until just combined. Don't overmix; this keeps the biscotti tender. 2. Now, gently fold in the chopped cranberries and pistachios. Make sure they spread out evenly in the dough. 1. Use a spatula to move the dough onto the lined baking sheet. Shape it into a log about 12 inches long and 3 inches wide. Smooth the top for an even bake. 2. Bake this log for 25-30 minutes. It should feel firm and look light golden. Remove it from the oven and let it cool for 15 minutes. 3. Lower the oven temperature to 325°F (160°C) for the second bake. 4. After cooling, slice the log into 1/2-inch thick pieces using a serrated knife. Lay the slices cut-side down on the baking sheet. 5. Return the tray to the oven. Bake for another 15-20 minutes, flipping halfway through. This helps the biscotti become dry and crisp. 6. Let the biscotti cool completely on a wire rack. This lets them firm up more before serving. To get the best texture, avoid overmixing the dough. When you mix too much, the biscotti can become tough. Mix until you just combine the dry and wet ingredients. Then gently fold in the cranberries and pistachios. This will keep your biscotti light and crunchy. Cooling is also key for a crisp finish. After the first bake, let the log cool on the baking sheet. This helps set the shape. Once you slice it, place the pieces cut-side down. This allows for even baking in the second round. When serving your biscotti, arrange them neatly on a platter. You can use a decorative jar too. This makes for a lovely display. For a perfect pairing, serve with tea or coffee. The warm drinks enhance the flavors of the biscotti. You can also try them with a glass of sweet dessert wine. This adds a nice touch to your treat. Pro Tips Use Fresh Ingredients: Ensure that your cranberries and pistachios are fresh for the best flavor and texture in your biscotti. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to maintain a tender crumb. Cooling is Key: Allow the biscotti to cool completely on a wire rack for better crispness and texture before serving. Experiment with Flavors: Feel free to substitute other nuts or dried fruits to customize your biscotti to your taste. {{image_4}} You can change the nuts and fruits in this recipe. - Other nuts to incorporate: Try using walnuts or almonds. They add a nice crunch and flavor. Pecans also work well for a rich taste. - Alternative dried fruits: Swap cranberries for dried cherries or apricots. These fruits give a different sweetness and color. These swaps keep your biscotti fresh and exciting. Have fun with new flavors! You can tweak this recipe to fit different diets. - Gluten-free adaptations: Use gluten-free flour instead of all-purpose flour. Almond flour is great, too. Just make sure your baking powder is gluten-free. - Vegan alternatives: Replace eggs with flax eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until it thickens. You can also use a plant-based milk for moisture. These adjustments help everyone enjoy your tasty biscotti. Don't be afraid to experiment! To keep your cranberry pistachio biscotti fresh, store them at room temperature. Use an airtight container to prevent them from going stale. If you live in a humid area, consider refrigerating them. This keeps them crisp but may change the texture slightly. - Room Temperature: Store in a cool, dry place. - Refrigeration: Useful in humid climates for added freshness. - Containers: Use airtight jars or plastic containers. Cranberry pistachio biscotti can last up to two weeks when stored properly. Always check for signs of spoilage. If they feel soft or have an off smell, it's best to toss them. - Shelf Life: Up to two weeks at room temperature. - Signs of Spoilage: Soft texture, off smell, or visible mold. By following these tips, you can enjoy your biscotti longer and share them with friends and family! Can I freeze biscotti? Yes, you can freeze biscotti! After they cool, place them in an airtight container. They will stay fresh for up to three months. When you want one, just take it out and let it thaw at room temperature. How do I fix dry biscotti? If your biscotti turn out dry, you can soak them in coffee or tea. This adds moisture back into them. You can also serve them with a dip or spread for extra flavor. What can I use instead of almond flour? If you need a substitute for almond flour, try using oat flour or all-purpose flour. They will change the taste slightly, but they work well in this recipe. Can I substitute fresh cranberries for dried? You can use fresh cranberries, but they will add more moisture. To balance this, reduce the eggs slightly. Dried cranberries give a sweet burst, while fresh ones offer a tart flavor. What drinks pair well with biscotti? Biscotti pairs well with coffee, tea, or hot chocolate. The crunch of the biscotti complements the warmth of these drinks. You can dip them into your beverage for a delicious treat. Can biscotti be used in desserts? Absolutely! You can crumble biscotti over ice cream for added crunch. You can also layer them in trifles or serve them with fruit and whipped cream for a fancy dessert. You learned how to make delicious cranberry pistachio biscotti. We covered all ingredients needed, step-by-step instructions, and helpful tips. Remember to mix gently and focus on cooling for great texture. You can even switch up the flavors or adjust the recipe to meet dietary needs. Proper storage is key for freshness and shelf life. Enjoy pairing biscotti with your favorite drinks. Make this treat your own, and share it with friends. Happy baking!

Cranberry Pistachio Biscotti

Deliciously crunchy biscotti with the perfect balance of tart cranberries and nutty pistachios.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 12
Calories 100 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dried cranberries, roughly chopped
  • 1/2 cup pistachios, shelled and coarsely chopped

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a medium mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are well blended and set aside.
  • In a separate large bowl, add the granulated sugar and eggs. Using an electric mixer or whisk, beat the mixture together until it becomes fluffy, pale, and aerated. Stir in the pure vanilla extract for added flavor.
  • Slowly add the dry flour mixture to the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix, as this ensures a tender texture.
  • Gently fold in the chopped cranberries and pistachios, ensuring they are evenly distributed throughout the dough for bursts of flavor in every bite.
  • Use a spatula or your hands to transfer the dough onto the lined baking sheet. Shape the dough into a log approximately 12 inches long and 3 inches wide, smoothing the top for an even bake.
  • Bake the log in your preheated oven for 25-30 minutes, or until it feels firm to the touch and develops a light golden color on top. Once baked, remove it from the oven and allow it to cool on the baking sheet for about 15 minutes.
  • After the initial cooling, reduce the oven temperature to 325°F (160°C) to prepare for the second baking stage.
  • Carefully slice the cooled log into 1/2-inch thick pieces using a serrated knife. Place the slices cut-side down back onto the lined baking sheet for even baking.
  • Return the tray to the oven and bake for an additional 15-20 minutes, flipping the biscotti halfway through the process. This will help them achieve a delightful dryness and crispness.
  • Once finished, let the biscotti cool completely on a wire rack before serving to allow them to firm up further.

Notes

For an appealing presentation, arrange the biscotti in a decorative jar or on a rustic platter. Pair them with a small cup of freshly brewed tea or coffee for a delightful and cozy treat!
Keyword biscotti, cookies, cranberries, pistachios

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