Cranberry-Pistachio Biscotti

Recipe for Cranberry-Pistachio Biscotti
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2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup toasted pistachios
1 cup dried cranberries
2 ounces white chocolate, melted


Heat oven to 325º. In a small bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a standing mixer, beat butter with sugar until light and fluffy. Beat in eggs one at a time. Add vanilla. Lower speed and beat in dry ingredients. Stir in pistachios and cranberries by hand.

Line a baking sheet with parchment paper or Silpat. Form dough into a log, 14 inches long by 4 inches wide by 1-½ inches high.

Bake until golden, about 30 minutes. Transfer baking sheet to a rack; let cool about 5 minutes. Using a serrated knife, slice log on the diagonal into ½-inch-thick pieces.

Arrange slices on a lined baking sheet and bake about 8 minutes per side. Transfer biscotti to a rack and cool completely. Drizzle with melted white chocolate. Refrigerate until set, about 10 minutes.


4 dozen cookies

Total Time

90 Minutes

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These are easy and wonderful.

These are easy and wonderful. I skipped the chocolate, but you don't have to...