This post may contain affiliate links. Please read my privacy policy.
Christmas is a week away and I am sure this weekend you will be busy with last minute baking (and shopping!).
It’s going to be madness out there if you are out shopping, but in the kitchen, you can control the madness if you choose a few great recipes to make, for example, this amazing cranberry and pistachio biscotti that is sure to please.
The original recipe came from Food 4 Tots.
First of all, the combinations are just brilliant.
First, you have the colorful dried cranberry, and secondly, pistachio. Pistachio, I mean, how can anything be wrong when it has loads of pistachio in it?
Every bite of this crunchy and crispy biscotti is bursting with the nutty flavors of the pistachio and the fruity nuance from the cranberry.
I simply love them.
The best way to enjoy is with your favorite cup of coffee, sipping your coffee, having a conversation and then take a bite of the amazing biscotti.
After all, holiday season is about spending good quality time with your family and loved ones, so make sure you get the ingredients this weekend and bake this Cranberry and Pistachio Biscotti.
How Many Calories per Serving?
This recipe is only 306 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Cranberry and Pistachio Biscotti
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 large egg (about 70g, at room temperature)
- 1/3 cup fine sugar
- 1 pinch salt
- 60 g (2 oz) pistachios
- 1/4 cup dried cranberries
- 1/8 teaspoon vanilla extract (more or less (optional))
- 1 medium grated orange zest
Instructions
- Rehydrate cranberries – put in a plastic bag, pour water inside and immediately pour it out, retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel. (I placed dry cranberries together with ¼ cup of water in a mug, microwaved for 30 seconds, drained and pat dry, set aside)
- Rinse pistachios lightly. Pat dry with kitchen towel. (This step is optional) Roast pistachios in a preheated oven for 2-3 minutes at 160°C (320°F). Set aside.
- In a mixing bowl, combine flour and baking powder and sieve. Add in orange zest and mix well. Use finger tips to break the lumps if any.
- In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale. Add in vanilla extract (if used) and mix.
- Add in flour and baking powder. Use a plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
- Then add in the pistachios and cranberries. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
- Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (20cm length x 5cm width x 2cm thickness)(8"x2"x¾") and then flatten slightly.
- Place the logs on a baking tray lined with grease-proof paper. Transfer the tray to oven, place at the lower rack and bake at 160°C (320°F) for 30 minutes or until well risen and firm.
- If your logs show uneven color, rotate them at 180℃ (350℉) towards the last 5 minutes. Remove from the oven and let it cool for about 10 minutes.
- When the logs are cooled, use a serrated knife to cut it diagonally into thin slices (0.8cm/ 0.3") thickness or lesser). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°C (302°F) for 12 minutes (6 minutes for each side) or until slightly golden brown.
- Cool on rack and keep in an air-tight container for several weeks.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Excellent recipe. I’ve tried about 10 different biscotti recipes and this one is the most satisfying. I swear by weighing ingredients. My two AA large Costco eggs were 25 grams short of the recipe weight so I knew to add about a half egg more. The dough was perfect.
Awesome!😊
I had no problems with this recipe. All the flavors were just bursting with flavor!!!!
😊👍
There’s something wrong with the recipe… – BUT. After struggling and cursing through it the first time I ended up with eight cookies. That’s simply not enough for the trouble. But after they cooled, they were the best biscotti we ever made. So we admitted the flaw and added another egg and now we produce a larger yield and please family and friends. I suggest you do the same.
Too small of a recipe. Also needed GF equal exchange flour, but the recipe is too dry, so I needed to add 11/2 Tbs. butter.
Hello! I am trying this biscotti for Christmas. Am I reading it correct? No butter?
Would appreciate if you response to this. Thank you!
Yes.
Awesome recipe??? simple and yummy, thank you so much for sharing?
Thanks Dalia!
I NEVER do reviews but felt that this biscotti absolutely deserves acknowledgement… I’ve made a few over the years n they’ve been ok and have bought them in cafes … its simple to make tasty and soft when straight out of the oven which was disappointing but the few survivors the next morning were perfect…they crisped up and the crunch…not too hard just right sooo we should have waited till the next day… thank you…this recipe is a keeper for me
Hi Jean, thanks for trying my cranberry and pistachio biscotti recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I don’t usually write reviews but felt inclined to do so in hopes that whoever chances upon this recipe will not be dissuaded by the negative comments. I consider myself a novice baker and followed your instructions in entirety and loved the results. It was also my first attempt at making biscotti, and received lots of compliments on it. Thanks for sharing!!!
I don’t usually write reviews but felt inclined to do so in hopes that whoever chances upon this recipe will not be dissuaded by the negative comments. I consider myself a novice baker and followed your instructions in entirety and loved the results. It was also my first attempt at making biscotti, and received lots of compliments on it. Thanks for sharing!!!
Thanks for your review!
Thanks for sharing your recipe! My husband loves it! Made it like 3 times already. My dough was just right, wasn’t dry and crumbly like what others had said. Not sure if they used the wrong measurements or it’s me? Hahahaha. I didnt use any butter too! Perfect. Thanks from ur neighbour from Singapore.
No butter or oil?? This can’t be correct.
No. Biscotti should be dry.
Authentic biscotti from multiple cookery experiences Italy…no butter or fat of any kind. This looks great