Cranberry Pistachio Biscotti Recipe - Allrecipes.com
Cranberry Pistachio Biscotti Recipe
124 Photos
Cranberry Pistachio Biscotti
Authentic Italian biscotti with distinct, surprising flavors. See more
  • READY IN ABOUT hrs

Cranberry Pistachio Biscotti

Recipe by  

"The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

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!

 
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.

 
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.

 
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.

 
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.

 
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!!!!

 
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!!

 
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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Cranberry Pistachio Biscotti

Authentic Italian biscotti with distinct, surprising flavors.

White Chocolate Macadamia Cranberry Dreams

These soft buttery treats make terrific holiday cookies.

Chocolate Cranberry Oatmeal Cookies

Bake delicious oatmeal cookies with white chocolate chips and cranberries.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States