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Cranberry Pistachio Biscotti Recipe

How to make Cranberry Pistachio Biscotti Recipe? We've shown you two ways to make biscotti. 2 side was very tasty. the decision is which one do you want to try?
Course Dessert
Cuisine international
Keyword biscotti recipe, Cranberry Pistachio Biscotti Recipe
Prep Time 13 minutes
Cook Time 30 minutes
Servings 24 pieces
Author Daisy


  • ¾ cup white sugar
  • zest of one orange
  • ¼ cup vegetable oil
  • 2 1/2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup dried cranberries, roughly chopped
  • 1 cup dry-roasted salted pistachios, roughly chopped
  • 2 oz almond bark or white chocolate chips, melted for drizzling

For the Double Chocolate Biscotti

Instead of 2 cups of all-purpose flour, use 1 1/2 cups flour and 1/2 cup unsweetened cocoa powder. Add 1 cup semisweet chocolate chips when you add the dried cranberries and pistachios. Everything else is exactly the same!


    • Preheat oven to 300 degrees. Line twp baking sheets with parchment paper and set aside. Put the sugar and orange zest in large bowl (or stand mixer) and use your fingers to rub the zest into the sugar. This infuses the sugar with orange and gives the biscotti a lovely zesty flavor. 
    • Add the oil and mix with the orange-infused sugar. Add vanilla and eggs and mix completely. Add the flour, salt, and baking powder and stir with a wooden spoon to combine (or mix in the stand mixer). Fold in chopped cranberries and pistachios (and chocolate chips if you are making the Double Chocolate version).
    • Divide dough in half and place one half on each baking sheet. Form two logs about 12 x 2 inches long. Bake for 35 minutes, until logs are light brown. Remove from the oven and cool for 5-10 minutes. Reduce oven to 275 degrees.
    • Use a very sharp knife (I use a straight chef's knife instead of serrated to get very clean lines) and cut logs on the diagonal into 3/4-inch slices. Aim to get 12 slices out of each log, for a total of 24 pieces.
    • Turn sliced biscotti cut-side down on the baking sheets and bake for another 8-10 minutes. Set on a wire rack to cool (they will crisp up as they cool). After the biscotti have cooled, drizzle with melted almond bark or white chocolate and devour!