Cranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti

Ready in 2 hours
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Cranberry and Pistachio Biscotti"

Share it:

This Cranberry and Pistachio Biscotti is an Italian twice baked cookie sometimes used for dunking. Enjoy it with coffee or an espresso in the morning or afternoon.

"Made it for the Christmas Holidays and everyone loved them with their coffee in the mornings."


Are you making this? 
1 small naval orange
3 large Eggs
1 cup granulated sugar
1 teaspoon vanilla
3 tablespoons Butter; melted
3 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder; (check date for expiration)
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups dried; sweetened cranberries
1 1/4 cups pistachio; coarsely chopped

Original recipe makes 42



Preheat oven to 350 degrees and butter a large cookie sheet.

Cut the orange into half and each half into quarters (including the rind.) Process the orange chunks in a food processor until it breaks down (the rind will be in larger pieces than the pulp.) You will have about 3/4 cup of processed orange. Set aside.

In a large bowl with an electric mixer beat eggs and sugar until light and creamy. Add the processed orange and vanilla and beat until fluffy, about 5 minutes. Add butter and stir.

In a smaller bowl sift together the flour, baking powder, baking soda, and salt. With a wooden spoon add and stir the dry ingredients into the egg mixture (the dough will be stiff.) Stir in the cranberries and pistachios until well combined.

On the buttered cookie sheet, place 3 evenly sized long mounds of dough. With wet hands (to prevent sticking) shape and form the dough into 3 slightly flattened logs about 12 inches in length and 3 to 4 inches wide.

Bake the logs in the middle of the oven until golden, about 30-35 minutes (depending on your oven.) Place the cookie sheet on a rack and allow to cool for 10 minutes.

Transfer the logs to a cutting board and with a serrated knife cut each log at an angle crosswise into 14 to 16 slices.

Arrange slices (laying down) on the cookie sheet (you will not have room for all the sliced logs at one time.) Bake for 7-8 minutes, turn the slices over and bake another 5-6 minutes. Transfer the biscotti to a rack and cool. Repeat until all sliced biscotti have been baked twice.

Store in an airtight container at room temperature for 10 days or place cooled biscotti in freezer bags and freeze for 3 months. Biscotti do not require thawing therefore may be eaten frozen.


Added on Award Medal
Verified by stevemur

Cranberry and Pistachio Biscotti

Biscotti with Custard

Calories Per Serving: 151 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Cranberry and Pistachio Biscotti

Rating (optional):

sign in to add your comment

Get the free BigOven app on your phone.
Quickly find any recipe anywhere!


Recipe ideas by email


Add your review!

Amazing.... Made this recipe... My family loved it....
vivianrn1999 1 year ago

Made it for the Christmas Holidays and everyone loved them with their coffee in the mornings.
BigCook156 2 years ago

I love the combination of textures such as a biscotti served with custard or ice cream. [I posted this recipe.]
weckle 6 years ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free