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Cranberry Pistachio Biscotti

Course: Snack
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 28 mini cookies
Calories: 93kcal
Author: Shinee
Festive cranberry pistachio biscotti are delicious crunchy and easy to make! Fresh cranberries and crunchy pistachios give these classic twice-baked Italian cookies a holiday spin!
Print Recipe


  • 1 cup (100g) fresh cranberries
  • ½ cup (60g) roasted and shelled pistachios
  • ¼ cup (55g) unsalted butter
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour plus more for dusting
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (85g) white chocolate chips optional


  • Preheat the oven to 350°F (175°C). Line a baking sheet with a parchment paper or silicone mat.
  • To make the dough: In a food processor, pulse the cranberries a few times until fine crumbs. And coarsely chop the pistachios.
  • In a mixing bowl with a paddle attachment, or using an electric hand- mixer, beat the butter and sugar until fluffy, 2 minutes.
  • Add eggs and vanilla extract and mix until well combined, another 2 or so minutes.
  • Stir in flour, baking soda and salt and mix just until well combined. The dough will be pretty sticky at this point, but don't worry, it's totally normal.
  • Add cranberries and pistachios.
  • To shape and bake the cookies: Sprinkle some flour on the prepared baking sheet. Transfer the dough onto the floured baking sheet using a silicone spatula. Form into about 11×3.5inch (28x9cm) log. Since the dough is quite sticky, flour your hands too.
  • Alternatively, you can divide the dough into 2 parts and form 2 narrower logs to make mini biscotti.
  • Bake for 30-35 minutes. Remove from oven and cool slightly.
  • Then while the biscotti log is still warm, cut it into 3/4-inch wide strips, using a serrated knife. Place them back on the baking sheet and bake for 10 minutes. For extra crunch, flip them and bake for another 10 minutes.
  • To decorate (optional): If desired, melt white chocolate in a double boiler or microwave until smooth, stirring frequently. Transfer the melted chocolate to the pastry bag with small round tip (I used Wilton #7), or zip-lock bag with small hole cut in the corner, and drizzle over the biscotti.


Yield: This recipe makes 18 regular size, or 28 mini biscotti.
STORING TIP: Biscotti will keep well in an airtight container at room temperature for up to 5 days.


Serving: 1mini cookie | Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg