Cranberry Pistachio Biscotti with White Chocolate

Cranberry pistachio biscotti are crisp, crunchy Italian cookies packed with tart dried cranberries, green pistachios, and a little orange zest. The ends are dipped in white chocolate, which makes them look extra festive.

They are twice baked, so they last for weeks, which makes them one of my favorite cookies for holiday gifting.

Love these colors? Try my cherry pistachio crinkle cookies and cranberry orange shortbread cookies. Biscotti are perfect with a Baileys coffee.

JUMP TO

• Why You’ll Love This Cranberry Pistachio Biscotti
• What Is Cranberry Pistachio Biscotti?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Cranberry Pistachio Biscotti
• Expert Tips for Perfect Cranberry Pistachio Biscotti
• Delicious Variations
• What to Serve with Cranberry Pistachio Biscotti
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Cranberry Pistachio Biscotti

They are crunchy, colorful, and built for dunking.

Festive Colors

Red cranberries and green pistachios.

Perfect Crunch

Twice baking makes them crisp.

Long Shelf Life

They keep up to 2 weeks.

Easy to Shape

No rolling or cutters.

Great Gift

Pack them in jars or cellophane bags.

What Is Cranberry Pistachio Biscotti?

Biscotti are Italian twice-baked cookies. The dough is shaped into logs, baked, sliced, and baked again until dry and crunchy.

This holiday version adds cranberries, pistachios, orange zest, and a white chocolate dip.

Biscotti have very little butter compared to most cookies, which is why they are so crunchy and last so long. They are made to be dipped in coffee, where they soften just enough to be tender.

The white chocolate dip is optional, but it adds a creamy sweetness that balances the tart cranberries and looks like a dusting of snow.

Ingredients

this Idea!

Biscotti Dough

Ingredient	Amount	Purpose
All-purpose flour	2¼ cups	Structure
Baking powder	1½ teaspoons	Lift
Salt	¼ teaspoon	Balance
Unsalted butter, softened	½ cup	Tender crumb
Granulated sugar	¾ cup	Sweetness
Large eggs	2	Binding
Vanilla extract	1 teaspoon	Flavor
Almond extract	½ teaspoon	Classic biscotti flavor
Orange zest	1 tablespoon	Brightness
Dried cranberries	¾ cup	Tart chew
Shelled pistachios	¾ cup	Crunch

White Chocolate Dip

Ingredient	Amount	Purpose
White chocolate, chopped	6 ounces	Dipping
Coconut oil or shortening	1 teaspoon	Smooth coating

Kitchen Equipment

• Stand or hand mixer
• Mixing bowls
• Baking sheet with parchment
• Serrated knife
• Cutting board
• Wire rack

Ingredient Tips

Unsalted Pistachios

Or reduce the salt if using salted.

Chop Cranberries

Roughly chop large ones for cleaner slices.

Do Not Skip the Zest

Orange and cranberry are a perfect match.

Room Temperature Eggs

They blend into the dough smoothly.

Good White Chocolate

For a smooth dip.

How to Make Cranberry Pistachio Biscotti

Step 1: Heat the Oven

Heat the oven to 350°F and line a baking sheet with parchment.

Step 2: Mix the Dough

Whisk the flour, baking powder, and salt. In another bowl, beat the butter and sugar, then beat in the eggs, vanilla, almond extract, and zest. Mix in the dry ingredients, then fold in the cranberries and pistachios.

Step 3: Shape Logs

Divide in half and shape into two 12×2-inch logs on the sheet, about 3 inches apart.

Step 4: First Bake

Bake 25 to 30 minutes until firm and lightly golden. Cool 10 minutes. Reduce the oven to 325°F.

Step 5: Slice

Cut the logs on a diagonal into ¾-inch slices with a serrated knife.

Step 6: Second Bake

Lay slices cut-side down and bake 10 minutes, flip, and bake 8 to 10 minutes more until dry. Cool completely.

Step 7: Dip

Melt the white chocolate with the coconut oil. Dip one end of each biscotti and set on parchment until firm.

Expert Tips for Perfect Cranberry Pistachio Biscotti

Wet Your Hands

Damp hands make shaping sticky dough easy.

Saw, Do Not Press

Use a gentle sawing motion so they do not crumble.

Slice While Warm

Cooled logs crack.

Dry, Not Brown

Second bake dries them; avoid over-browning.

Let Chocolate Set Fully

Before stacking.

Delicious Variations

Dark Chocolate Dip

Dip in dark chocolate instead.

Almond Cranberry

Swap pistachios for sliced almonds.

Gingerbread Biscotti

Add ginger, cinnamon, and molasses.

Chocolate Chip

Add mini chocolate chips.

Lemon

Use lemon zest and a lemon glaze.

What to Serve with Cranberry Pistachio Biscotti

Serve with coffee, cappuccino, hot chocolate, or tea for dunking.

Stand them in a mason jar tied with red ribbon for gifts.

Set out a plate of biscotti with an espresso bar or hot chocolate station at a holiday party. Guests love dunking them.

They also travel well, so they are a great choice for mailing to family and friends far away.

Storage Instructions

Storage Method	How Long	Best Practice
Room Temperature	2 weeks	Airtight
Freezer	3 months	Undipped, wrapped well
Refrigerator	Not needed	Room temperature is best

Keep in an airtight tin to stay crunchy.

Dip frozen biscotti after thawing.

Can You Make It Ahead?

Bake up to 2 weeks before gifting.

Freeze undipped biscotti for up to 3 months.

Common Mistakes to Avoid

Crumbling Slices

Cut when too cool or with a dull knife.

Spreading Logs

Butter too soft or dough too warm.

Soft Biscotti

Second bake too short.

Too Hard

Overbaked or sliced too thin.

Seized Chocolate

Overheated.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	135
Carbohydrates	18g
Protein	2g
Fat	6g
Saturated Fat	3g
Fiber	1g
Sugar	11g
Sodium	45mg
Cholesterol	20mg

Estimate per biscotti, based on 30 pieces.

Frequently Asked Questions

Conclusion

Cranberry pistachio biscotti are crisp, festive, and perfect for dunking. They make a gorgeous homemade holiday gift.

Bake a batch, pour a coffee, and enjoy.

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