cranberry pistachio biscotti

Cranberry Pistachio Biscotti

  • Author: Flavia Scalzitti
  • Yield: 36 cookies 1x


Adapted from America’s Test Kitchen Best-Ever Christmas Cookies by Cook’s Illustrated


  • 2 cups all-purpose flour
  • 1 cup granulated sugar, divided
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup dried cranberries
  • 2 tablespoons orange juice
  • 4 tablespoons unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup shelled raw pistachios, lightly toasted and coarsely chopped


  1. Adjust the oven rack to the middle position and preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside.
  2. In a medium size bowl, whisk together the flour, ½ cup sugar, baking powder and salt. Set aside.
  3. Place the dried cranberries and orange juice in a microwave-safe bowl and microwave them for 45 seconds, or until very warm, making sure not to burn or boil the mixture. Set it aside to cool completely. Note: If you do not have a microwave, place the cranberries and orange juice in a small sauce pot and heat the ingredients over medium-low heat until warm. Set aside to cool completely.
  4. In a stand mixer fitted with the paddle attachment, cream the butter and remaining ½ cup sugar over medium speed until light and fluffy. Add in the eggs one at a time, incorporating them completely into the mixture after each addition. Add in the vanilla extract and mix to incorporate.
  5. Reduce the speed to low and gradually add in the flour mixture, mixing it until just incorporated. Add in the cranberry mixture and pistachios and mix until the ingredients are evenly distributed throughout the dough.
  6. Transfer the dough to a lightly floured board (the dough will be sticky), and divide it evenly in half.
  7. Transfer the halves to one of the baking sheets and form each portion into a loaf measuring roughly 12 inches long and 2 inches wide. Keep the loaves of dough about 3 inches apart on the baking sheet. Bake the loaves for 30-35 minutes, rotating the baking sheet halfway through baking, until the loaves are light golden and slightly cracked on top.
  8. Remove the loaves from the oven and let them cool on the baking sheet for 15-20 minutes.
  9. Reduce the oven temperature to 325°F.
  10. Transfer the cooled loaves to a cutting board and using a serrated knife, cut both loaves diagonally into 2-inch thick slices.
  11. Space the slices evenly on freshly-lined baking sheets and bake the biscotti for 15-20 minutes until light golden, flipping the slices halfway through the baking time.
  12. Transfer the cookies to a cooling rack and cool completely before serving.


If the log breaks easily when you are cutting the slices, let it cool a while longer.

Storage: The biscotti will keep for 2-3 weeks in a tightly sealed container.