Cranberry Pistachio Biscotti Recipe

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Most Helpful Positive Review

Dec 13, 2007

This is perhaps the most fantastic cookie I have ever made in my life. Here are my tips: 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) 2) I used 1 tsp. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) 3) I used slivered almonds instead of the pistachio nuts. The slivered almonds worked very well because they did not "chunk up" the batter. 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. I did now saw. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. I also first cut off just a tad bit from either in at first before cutting the slices off. 6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars. By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. These freeze beautifully as well. I LOVE this recipe!

—Suzanne

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Most Helpful Critical Review

Dec 21, 2010

Have to give this a just OK rating as I'm not real excited about the olive oil flavor that sneaks through. Otherwise this is a good biscotti and I agree with the others who have added that hint of orange; I substituted orange extract for the almond.

—TPFEISEL

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1,095 Ratings

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Dec 15, 2005

This is a wonderful recipe. Italian friends have told me this taste "just the way biscotti is supposed to taste." I reduced pistachios by 1/2 cup and increased the cranberries by 1/2 cup. I also add 1/2 tsp. real orange extract. Otherwise, the recipe is perfect. If you are not getting 3 dozen, you may be making the logs too wide. Make them 2 inches wide and then flatten them slighty. It is a smaller biscotti than those sold in jars at coffee shops. DON'T use butter or margarine. Find a light good quality olive oil. Butter doesn't belong in biscotti--it won't age well and will become rancid instead of allowing the flavor to develop.

—GZJ123

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Jul 16, 2003

By gads! This is the very =best= biscotti recipe! Usually I can't stand those nasty little bricks, but these are delicious! Try these even if you usually don't like biscotti... m-m-m-m yummy. HINT: Use a regular knife to cut these... the serrated blade makes a big mess.

—Snuffles

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Dec 11, 2006

Yum! I used orange-flavored Craisins, used 1c cran & 1c pistachio, and added about 1/4 tsp orange extract. Based on a review that said these spread out a lot, I made two perfectly round logs (the hand-wetting tip worked perfectly). After 45 minutes of baking, it still wasn't very brown (but it was done), it didn't spread THAT much, and it was very difficult to cut. I used a good serrated knife, but I still had to cut them wider just to get a slice that didn't break apart (though some still did). Since they tasted so good, I thought I'd try a second batch. My adjustments: I very coarsely chopped the cranberries and pistachios; I reduced the cran/pistachio amounts to 3/4 cup each (though in hindsight, the chopping might have been enough to help simplify cutting - I might use the full 1 cup next time); I flattened the logs a bit; and I brushed an egg wash on the logs (1 egg + 1Tb water). After 40 minutes of baking, the cookies had a great brown color, and had spread perfectly. I let them cool 10 minutes on the cookie sheet, then carefully transferred them to my cutting board, where I let them cool another 10 minutes or so. What a difference - it was so much faster and easier to cut them.. they came out looking perfect. I drizzled with white chocolate to finish.

—LisaD

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Dec 27, 2003

Excellent recipe that won me a baking contest! Soft enough that they can be eaten without being dipped in a drink. Make sure to let the logs cool before slicing them, otherwise they will crumble and fall apart. Highly recommended!!!!

—MWalton

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Dec 18, 2003

These are fantastic! I've made several bathces of these in the past few months. Yes, the nuts can be difficult to cut through- I coarsley chop mine. I've also coated one side in white chocolate then drizzled it with milk chocolate- beautiful presentation & tastes great! DO use parchment paper, as the recipe calls for, or they will stick. Wetting your hands does make shaping the sticky dough very easy. These also freeze beautifully. 5 stars!!

—Stephanie Knewasser

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Aug 06, 2003

these are delicious-I made them with olive oil and the 2nd time I use margerine. I liked them better with margerine - I added more cranberries and dipped in white choc-yummy! I will make these again.

—SUEASTY

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Nutrition

Calories
92 kcal
5%

Carbohydrates
11.7 g
4%

Cholesterol
12 mg
4%

Fat
4.3 g
7%

Fiber
0.8 g
3%

Protein
2.1 g
4%

Sodium
55 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Pistachio Biscotti

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 92
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
** Saturated Fat 0.6g 3 %
Cholesterol 12mg 4 %
Sodium 55mg 2 %
** Potassium 66mg 2 %
Total Carbohydrates 11.7g 4 %
Dietary Fiber 0.8g 3 %
Protein 2.1g 4 %
** Sugars 5.7g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 6 %
** Thiamin 9 %
** Niacin 7 %
** Vitamin B6 5 %
** Magnesium 3 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.