Cranberry Pistachio Biscotti
This post may contain affiliate links. Please read our disclosure policy.
Cranberry Pistachio Biscotti cookies are one of my favorite treats to bake as the holidays draw near. Lightly sweet, wholesome, beautifully crisp, and studded with festive red cranberries and green pistachios, they feel instantly celebratory.
If you love cranberry pistachio pairings, try these Cranberry Pistachio Shortbread Cookies, a slice-and-bake treat that couldn’t be easier to make!
Recipe Overview
- Flavor: Sweet, nutty, lightly spiced, and beautifully balanced
- Texture: Crisp edges with a tender, dunkable interior
- Time: About 1 hour, including bake and cooling
- Special Tools: Baking sheet, parchment, serrated knife
- Perfect For: Holiday gifting, cookie trays, hosting, holiday afternoon tea
What I Love About This Recipe
These biscotti-style cookies are perfect for gifting, tucking into holiday cookie boxes, or pairing with a warm cup of coffee or tea after a long day of seasonal preparations. They're simple, elegant, and always the first to disappear. Plus, I love that they’re made a bit more wholesome as they’re made with olive oil instead of butter!
There's something magical about the cranberry-pistachio pairing, especially during the holidays. The colors alone feel like a celebration. But what I love most is how incredibly easy these cookies are to make - no mixer required. They bake into golden, fragrant loaves that slice beautifully, creating crisp, elegant cookies that look far more impressive than the effort required.
These have been a staple in my own holiday cookie boxes for years, and every time I bake them, they remind me how a simple, homemade treat can feel thoughtful and special.
If you love homemade biscotti, try this decadent Chocolate Almond Biscotti or these lighter-flavored Lemon Biscotti for a bright treat.
For more cranberry recipes, try this reader-favorite cranberry orange bread or this stunning but simple Cranberry Orange Bundt Cake for more sweet treats.
Jump to:
Ingredients
- All-Purpose Flour: Provides structure and creates that classic biscotti-style crispness.
- Baking Powder: Gives the dough a gentle lift for a lighter cookie.
- Granulated Sugar: Adds sweetness while helping the cookies brown beautifully.
- Ground Cinnamon: A warm, subtle spice that complements both the nuts and dried fruit.
- Olive Oil: Keeps the cookies tender and adds a lovely richness without butter.
- Eggs: Bind the dough and help achieve the perfect texture.
- Vanilla Extract: Adds warmth and depth to the flavor.
- Pistachio Nuts: Their natural green color is beautiful for the holidays, and they add crunch and a nutty flavor.
- Dried Cranberries: Sweet-tart, ruby-red, and perfect for creating that festive look.
How to Make Cranberry Pistachio Biscotti Cookies
These biscotti-style cookies come together quickly and are shaped into simple logs for their first bake. Once cooled slightly, they're sliced and baked again to achieve that perfect crispness. The step-by-step photos below will guide you through the shaping, slicing, and second bake.
- Step 1: Whisk together the flour, baking powder, cinnamon, and salt.
- Step 2: Whisk sugar and oil together until combined. Then whisk in the vanilla and eggs.
- Step 3: Gradually stir the dry ingredients into the wet ingredient mixture until moistened. Gently fold in the pistachios and dried cranberries.
- Step 4: Divide the dough in half and form two 8 to 9-inch logs, about 1/2-inch thick, and transfer to the prepared baking sheet. Bake in the oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool; about 10 minutes.
- Step 5: Using a serrated knife, cut crosswise into 1-inch slices. (If you like longer slices, cut the loaf on the diagonal.)
- Step 6: Place cut sides up on the baking sheet and bake for 8 minutes. Carefully turn the biscotti over (they will be hot) and bake for another 8 minutes. The biscotti should feel dry to the touch and be a light golden brown. They will continue to dry as they cool. Transfer to a wire rack to cool completely.
- Step 7: Melt the white chocolate, stirring until smooth. Using a whisk or fork, drizzle the biscotti with the glaze. Let the chocolate set in the refrigerator or at room temperature until set.
Hint: These biscotti-style Cranberry Pistachio Cookies slice beautifully and pack well, making them a perfect addition to holiday cookie boxes or homemade gifts.
Make These Cookies Ahead
These cookies can be baked and frozen up to 3 months ahead. Drizzle with chocolate after thawing for the freshest finish.
Variations
- White Chocolate Drizzle: Just like your styled photos - melt white chocolate and drizzle over the cooled cookies for a beautiful finish.
- Orange Zest: Add 1-2 teaspoons finely grated orange zest to the dough for a bright citrus note that pairs perfectly with cranberries. (This is my favorite addition to the recipe.)
- Almond Extract: Swap half of the vanilla for almond extract for extra holiday flavor.
- Chocolate-Dipped: Dip one end of each cookie into melted dark or white chocolate and let it set.
- Swap the Nuts: Try almonds, pecans, or pistachio-almond mix if desired.
Serving Ideas
- Holiday Cookie Box: Include these as the "elegant" cookie in your Christmas cookie box - they add height, shape contrast, and beautiful color.
- Gifting: Wrap in clear cellophane bags with ribbon. They transport beautifully and stay crisp for days.
- Coffee or Tea Treat: Serve with espresso, cappuccino, or a cozy afternoon tea. They're especially lovely with your Christmas Afternoon Tea menu.
- Hostess Gift: Package with a small bag of coffee beans or a tin of tea for an easy, thoughtful holiday gift.)
Why These Cookies Are Great for Gifting
- They stay crisp for days and package beautifully.
- They don't crumble easily in cookie boxes.
- They look festive with naturally red and green mix-ins.
- A white chocolate drizzle adds instant holiday charm.
Top Tips
- Use a serrated knife for clean slices without crumbling.
- Cool slightly before slicing to help the log firm up.
- For extra crisp cookies, lay slices cut-side up for the second bake.
- Measure flour accurately using the spoon-and-level method for the right texture.
- Don't overbake the first time - they should be pale and just set before slicing.
- Let them cool completely before decorating or packaging.
Recipe FAQs
They may have been too warm. Let the logs cool 10-12 minutes before slicing and use a sharp serrated knife with gentle sawing motions.
Yes - they store extremely well. Keep them in an airtight container for up to one week, or freeze for up to 3 months.
The second bake is what gives them their signature crispness. If you prefer a softer cookie, reduce the second bake by a few minutes.
Yes. Melted butter can be used 1:1, but the cookies will be slightly richer and may brown faster.
You can, but keep the total volume similar to avoid crumbly dough. Too many add-ins make slicing difficult.
More Christmas Cookies
Looking for more Christmas cookie recipes? Try these:
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Cranberry Pistachio Biscotti
Ingredients
Lemon Biscotti
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup olive oil light
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup pistachio nuts
- 3/4 cup dried cranberries
OPTIONAL GLAZE
- 8-10 ounces white chocolate melted
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Whisk the flour, baking powder, cinnamon, and salt together in a medium sized bowl.
- In a large bowl, whisk the sugar and oil together until combined. Then whisk in the vanilla and eggs. Gradually stir the flour mixture into the wet ingredients until moistened. Gently fold in the pistachios and dried cranberries.
- Divide the dough in half and form two 8- to 9-inch logs, about 1/2 inch thick, and transfer them to a prepared baking sheet. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool; about 10 minutes.
- Using a serrated knife, cut the cooled logs crosswise into 1-inch slices. (If you like longer slices, cut the loaf on the diagonal.)
- Place cut sides up back on the baking sheet and bake for 8 minutes. Carefully turn the biscotti over (they will be hot) and bake for another 8 minutes. The biscotti should feel dry to the touch and be a light golden brown. They will continue to dry as they cool. Transfer to a wire rack to cool completely.
White Chocolate Glaze
- Melt the white chocolate in a double boiler or use the microwave by adding the chocolate to a medium heat-proof bowl and melting in 15-second increments, stirring after each, until melted and smooth. Dip each biscotti cookie in the melted chocolate and place on the cookie sheet. Let the chocolate set in the refrigerator or at room temperature.
Notes
- White Chocolate Drizzle: Melt ½ cup white chocolate chips and drizzle over cooled cookies for an elegant holiday finish.
- Slicing: Let the baked logs cool 10-12 minutes before slicing. Use a serrated knife and gentle sawing motions for the cleanest cuts.
- Double Bake: For crisp cookies, bake the slices until lightly golden. For a softer cookie, reduce the second bake by 2-3 minutes.
- Storage: Store in an airtight container for up to one week. Or freeze up to 3 months and thaw at room temperature.
- Flavor Variations: Add orange zest, almond extract, or dip the finished cookies in melted chocolate.
- Gifting Tip: Package in clear cellophane bags with ribbon or nestle into a holiday cookie box for sharing.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Love these! I never thought I could make biscotti well, but these were simple. They had the perfect texture, and did not last long!
Thank you for trying the biscotti! I’m thrilled you enjoyed it.
I love making these easy biscotti cookies for the holidays, or all winter when craving their warm and earthy flavors. Perfect for dunking in morning coffee or afternoon tea! White chocolate is optional, but lovely (especially as they’re a tiny bit healthier when made with olive oil!).