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Cranberry Pistachio Biscotti

For The Love Of Biscotti Boasting a colorful crunch of red and green, biscotti makes a perfect treat for the holidays and beyond.

With Italian origins dating back to ancient Rome, biscotti (plural for biscotto) is part pastry, biscuit, and cookie that creates unmistakable pure delight. The signature style of biscotti is the classic crunch that comes from being twice baked. Are you ready to make some magic?

Time To Prepare: 15 minutes prep and about 1 hour in the oven.

Foodie Tips:

  • You can easily make several substitutions with this versatile recipe. Try using pecan or walnut extract instead of the almond extract, Texas pecans or toasted pine nuts for the pistachios and dried cherries for the cranberries. Enjoy creating your own special combinations!

  • If you are using unsalted pistachios you can add ¼ teaspoon of salt to step 3 below.


¼ Cup | Olive Oil ¾ Cup Sugar 2 Teaspoons Vanilla Extract ½ Teaspoon Almond Extract 2 Eggs (Pasture Raised Recommended), Slightly Beaten 1 ¾ Cup All-Purpose Flour 1 Teaspoon Baking Powder ½ Cup Dried Cranberries, Whole 1 ½ Cups Salted Pistachios, Whole What To Do: 1. Preheat your oven to 300°F. 2. In a large bowl mix together the olive oil and the sugar until well combined. Add the vanilla and almond extracts. Add the beaten eggs and mix well. 3. In a separate, smaller bowl, mix the flour, baking powder (and salt, if using unsalted pistachios).

4. In 3-4 batches introduce the flour mixture to the wet/olive oil mixture combining well with each addition. Add the cranberries and pistachios and combine by hand.

5. Cover a medium-sized cookie sheet with parchment paper. Divide the dough into two halves. Wet your hands with water or olive oil to help prevent the dough from sticking to your hands. Place the first half on the lined cookie sheet and shape it into a long baguette-like log, about 12" x 2" in height. Repeat shaping with the second dough half. 6. Place the dough in your preheated oven and bake for 35 minutes, until light brown. Remove from the oven and let the biscotti rest for 10 minutes. Reduce your oven to 275°F while we prepare for the signature second bake.

7. Transfer the biscotti to a cutting board. Using a sharp knife diagonally cut the biscotti into ½ inch wide slices, placing them back on the parchment-lined baking sheet, leaving a little space between slices. When you're done slicing you'll have about 3 dozen biscotti. 8. Bake the biscotti at 275°F for 8-10 minutes. When done you can turn off the oven and let things continue to crisp up or you can remove the biscotti to the stovetop to cool.

To serve: Enjoy fresh from the pan, dipped into your favorite coffee, espresso, or for a decadent treat - dipped in melted chocolate! Traditionally biscotti is dipped in Vin Santo, Italy's sweet holy wine. Biscotti is great for gifting and receiving! Enjoy and explore more of our favorite recipes here at

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: Mobile: 512-222-3302 Web:

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