What is the secret to making perfect biscotti?

The secret’s in the double bake and the balance of your ingredients. Don’t overmix the dough, and always let your biscotti cool slightly before slicing. That’s how you get that crispy texture without cracks or crumbles.

How do you cut biscotti without breaking it?

Let the logs cool for 10–15 minutes after the first bake, then use a serrated knife and cut with a gentle sawing motion. Avoid pressing straight down, or the biscotti may crumble. Slicing at a diagonal also helps you get those classic café-style shapes.

Can you use fresh cranberries instead of dried?

Technically, yes—but it’s not recommended. Fresh cranberries add too much moisture and can make your biscotti soggy. Stick with dried cranberries for the best texture and longer shelf life.

Do biscotti harden as they cool?

Yes, they do! In fact, that’s part of their charm. After the second bake, they might feel slightly soft right out of the oven—but don’t worry. As they cool, cranberry pistachio biscotti firms up to the perfect crunchy consistency.

Cranberry Pistachio Biscotti – Irresistible Holiday Recipe

Description

These Cranberry Pistachio Biscotti are festive, twice-baked Italian cookies loaded with crunchy pistachios and tart dried cranberries. Perfect for holidays, gifting, and cozy mornings with coffee.

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (or coconut oil)
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
3/4 cup shelled pistachios
3/4 cup dried cranberries
Optional: orange zest, white or dark chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk flour, baking powder, and salt in a medium bowl.
In another bowl, cream softened butter and sugar until light. Add eggs, vanilla, and almond extract.
Gradually mix dry ingredients into wet until just combined.
Fold in pistachios and cranberries. Dough will be slightly sticky.
Divide dough into two logs (about 10″ long), flatten slightly.
Bake for 25–30 minutes until lightly golden. Let cool 10–15 minutes.
Slice logs diagonally into 1/2-inch slices using a serrated knife.
Lay slices cut-side down and bake another 10–12 minutes per side.
Cool completely before serving or storing.

Notes

Let biscotti cool slightly before slicing to prevent crumbling.
Drizzle with melted white or dark chocolate for a decadent twist.
Store in airtight container for up to 2 weeks or freeze for longer.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: Italian

Nutrition

Calories: 120 kcal
Sugar: 7 g
Sodium: 45 mg
Fat: 6 g
Saturated Fat: 2 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg

Keywords: cranberry pistachio biscotti, holiday biscotti, Italian cookies, pistachio desserts, biscotti recipe, festive cookies, crunchy biscotti