Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti has the colors of Christmas in a delicious crunchy cookie that go great with coffee or tea, and as dessert!

If you haven’t noticed over the past couple of years, I sorta have a thing for biscotti. And typically around Christmas time. Orange Cranberry White Chocolate Biscotti, Gingerbread Biscotti, and Dark Chocolate Orange Biscotti are some of my recent faves. And now we have Cranberry Pistachio to add to the mix! Biscotti makes a great gift, or cookie exchange contribution, along with just being delicious for breakfast, a mid-afternoon snack, or dessert!

What you need to make Cranberry Pistachio Biscotti

• All-purpose flour
• Baking powder
• Granulated sugar
• Unsalted butter
• Salt
• Eggs
• Dried cranberries
• Shelled pistachios
• White chocolate or almond bark
• Coconut oil

How to make Cranberry Pistachio Biscotti

Full printable recipe card below!

Step 1
Preheat the oven to 350 degrees F.

Step 2
Line a heavy baking sheet with parchment paper or spray with cooking spray. In a medium bowl, mix flour and baking powder. Set aside.

Step 3
In a large bowl or stand mixer, combine the sugar, butter and salt. Mix until smooth.

Step 4
Add eggs, 1 at a time and mix until just combined.

Step 5
With the mixer on low, slowlly add the flour mixture and mix until just combined. Stir in cranberries and pistachios.

Step 6
On the prepared baking sheet, form the dough into a log 12-inches long, 3-inches wide. Bake for 40 minutes. Remove and allow to cool complete, about 30 minutes.

Step 7
Once cooled, place on a large cutting board, and use a sharp serrated knife to cut into 3/4-inch pieces. You want to cut across the shorter end, so your pieces will be about 3/4-inch x 4-inches. Place the biscotti back on the baking sheet, cut-side down and bake again for 15 minutes, until golden. Transfer the biscotti to a rack and cool completely.

Step 8
Once cooled, melt the white chocolate chips and coconut oil in a small bowl in the microwave for 30 seconds. Stir and then heat an additional 15 seconds until mostly melted. Stir until smooth. Transfer the melted chocolate into a wide, shallow dish that is large enough to lay the biscotti in, but not too large that the chocolate will spread out too much to get a good amount of coverage when dipped in.

Step 9
Lay out a large piece of wax paper. Dip the bottom of each piece of biscotti in the white chocolate, transfer to wax paper and allow to cool and set.

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Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti has the colors of Christmas in a delicious crunchy cookie that go great with coffee or tea, and as dessert!

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Course: Dessert

Cuisine: American, Italian

Keyword: Biscotti, Cranberry Pistachio

Prep Time: 5 minutes

Cook Time: 55 minutes

Cooling Time: 45 minutes

Total Time: 1 hour 45 minutes

Servings: 16 servings

Author: Jaida

Ingredients

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temp
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup dried cranberries
• 1/2 cup Pistachios (shelled)
• 6 oz white chocolate chips or vanilla almond bark
• 1 tsp coconut oil

Instructions

• Preheat the oven to 350 degrees F.
• Line a heavy baking sheet with parchment paper or spray with cooking spray. In a medium bowl, mix flour and baking powder. Set aside.
• In a large bowl or stand mixer, combine the sugar, butter and salt. Mix until smooth.
• Add eggs, 1 at a time and mix until just combined.
• With the mixer on low, slowlly add the flour mixture and mix until just combined. Stir in cranberries and pistachios.
• On the prepared baking sheet, form the dough into a log 12-inches long, 3-inches wide. Bake for 40 minutes. Remove and allow to cool complete, about 30 minutes.
• Once cooled, place on a large cutting board, and use a sharp serrated knife to cut into 3/4-inch pieces. You want to cut across the shorter end, so your pieces will be about 3/4-inch x 4-inches. Place the biscotti back on the baking sheet, cut-side down and bake again for 15 minutes, until golden. Transfer the biscotti to a rack and cool completely.
• Once cooled, melt the white chocolate chips and coconut oil in a small bowl in the microwave for 30 seconds. Stir and then heat an additional 15 seconds until mostly melted. Stir until smooth. Transfer the melted chocolate into a wide, shallow dish that is large enough to lay the biscotti in, but not too large that the chocolate will spread out too much to get a good amount of coverage when dipped in.
• Lay out a large piece of wax paper. Dip the bottom of each piece of biscotti in the white chocolate, transfer to wax paper and allow to cool and set.

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