I love how simple and versatile these biscotti are. They’re not overly sweet, which makes them ideal for pairing with tea or coffee. The combination of tart cranberries and crunchy pistachios gives a nice contrast in both flavor and texture. And because they’re baked twice, they keep really well, making them great for holiday gifting or prepping ahead.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¾ cup white sugar
¼ cup light olive oil
2 teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups pistachio nuts
½ cup dried cranberries
Directions
I start by preheating the oven to 300°F (150°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I blend the sugar and olive oil until smooth. Then I mix in the vanilla and almond extracts before beating in the eggs until everything is well combined.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually stir this into the wet mixture until a soft dough forms.
Using a spatula or my hands, I gently fold in the pistachios and dried cranberries.
I divide the dough in half and shape each piece into a 12×2-inch log directly on the parchment-lined baking sheet. The dough can be sticky, so I wet my hands with cool water to help with shaping.
I bake the logs for about 35 minutes until they’re lightly golden. Then I let them cool for 10 minutes so they firm up enough to slice.
Once slightly cooled, I reduce the oven temperature to 275°F (135°C). I slice the logs on a diagonal into ¾-inch-thick pieces and lay them cut-side down on the baking sheet.
I return them to the oven and bake for another 8–10 minutes until they’re crisp and dry.
Servings and timing
This recipe makes 36 biscotti.
Prep time: 25 minutes
Cook time: 45 minutes
Additional cooling time: 10 minutes
Total time: 1 hour 20 minutes
Variations
I’ve swapped out the pistachios for almonds or walnuts, and they work just as well.
For a sweeter touch, I sometimes drizzle or dip the biscotti in white chocolate once cooled.
If I want a citrusy note, I add a teaspoon of orange zest to the dough—it pairs beautifully with the cranberries.
Storage/Reheating
I store these biscotti in an airtight container at room temperature for up to 2 weeks. They hold up really well and stay crisp.
For longer storage, I freeze them in a sealed bag or container for up to 3 months. I just let them thaw at room temperature before serving. No reheating needed unless I want them warm—then I pop them in a low oven for a few minutes.
FAQs
Do I have to use light olive oil?
Light olive oil adds subtle flavor and moisture, but I’ve also used neutral oils like canola or vegetable oil with great results.
Can I make these gluten-free?
Yes, I’ve made these with a 1:1 gluten-free baking flour blend. They turn out slightly more delicate but still delicious.
Why are my biscotti too soft?
If the biscotti aren’t dry enough after the second bake, I let them bake a few minutes longer or leave them to cool in the turned-off oven with the door slightly open.
Can I use fresh cranberries instead of dried?
I recommend sticking with dried cranberries. Fresh ones can release too much moisture and make the dough soggy.
How do I get clean slices without crumbling?
I use a sharp serrated knife and let the logs cool for exactly 10 minutes—just enough to firm up but not so much that they get hard and brittle when slicing.
Conclusion
These cranberry pistachio biscotti are a festive, crunchy treat I love making all season long. Whether I’m enjoying them with coffee or sharing them as homemade gifts, they always bring a little holiday cheer to the table. The best part? They’re easy to make and even easier to customize, which keeps them in my cookie rotation year after year.
Festive and crunchy, these cranberry pistachio biscotti are perfect for holiday cookie trays, with bright red cranberries and green pistachios in every bite.
Ingredients
¾ cup white sugar
¼ cup light olive oil
2 teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt (omit if using salted pistachios)
1 ½ cups pistachio nuts
½ cup dried cranberries
Instructions
Preheat oven to 300°F (150°C). Line a cookie sheet with parchment paper.
In a large bowl, mix sugar and oil until well blended. Stir in vanilla and almond extracts, then beat in the eggs.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture and stir until combined.
Fold in pistachios and cranberries by hand.
Divide dough in half and shape each half into a 12×2-inch log on the prepared baking sheet. Wet hands with cool water to help handle sticky dough.
Bake for 35 minutes, or until logs are light brown. Remove from oven and cool for 10 minutes.
Reduce oven temperature to 275°F (135°C).
Slice logs diagonally into ¾-inch thick pieces. Lay each slice cut-side down on the baking sheet.
Bake again for 8–10 minutes, or until dry and crisp.
Let cool completely before storing or serving.
Notes
If using salted pistachios, omit the added salt.
These biscotti keep well in an airtight container for up to 2 weeks or can be frozen for longer storage.
Try swapping pistachios with almonds, walnuts, or hazelnuts for variation.
