This holiday Cranberry Pistachio biscotti is a family favorite. Crunchy cookies filled with craisins and pistachios and dipped in white chocolate.
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Why this Recipe Works
Have you ever made your own biscotti?
I started doing it a while ago and found out it’s easier than I thought. This recipe creates a crispy toasted cookie that’s perfect for dunking in your coffee!
Once you learn how to make biscotti you can mix it up with all kinds of different add ins and flavors. I love this Cranberry Orange Biscotti all year long and this time I added in some chopped pistachios too.
They add not only to the flavor of this biscotti, but I love the red/green color of the craisins and pistachios. Just right for the holiday season!
Packed with juicy cranberry flavor and even more crunch from the pistachios, Cranberry Pistachio Biscotti works as a breakfast treat, snack or after-dinner dessert.
You can even make a the dough ahead of time and store it in the freezer so you’re never more than a few minutes away from fresh, homemade biscotti!
Be sure to try our Pumpkin Biscotti for fall baking!
- Pistachios – Remove the shells (or buy pre-shelled) and chop finely.
- Candy coating – For the topping, vanilla or white chocolate melting wafers like Candiquik work best.
- Dried cranberries – I used Craisins in these biscotti.
Trust me when I say biscotti is easy to make. It also keeps really well in an airtight ziploc bag, so you can enjoy one every morning! You’re welcome!
What sets biscotti apart from other cookies is that they are double baked! After making the dough, you shape it into a rectangular log and bake it.
Then, slice the baked dough with a pizza cutter, lay each piece on its side and bake again. Flip the biscotti and bake one more time to make sure the sides are evenly brown.
After the biscotti cool, dip one side into a bowl of melted white chocolate candy coating. Let the candy coating set, then serve and eat or store!
Stored in an airtight container or ziploc bag, this biscotti should stay crunchy and fresh for up to 2 weeks.
Biscotti don’t freeze well once baked because they lose their crispy crunchy texture once thawed. You CAN freeze the dough, though! Before baking, wrap the dough in plastic wrap and store in a freezer bag. Bake from frozen adding a few minutes of extra baking time. No need to thaw first!
Cut the logs thinner in width but keep the same thickness so you don’t have to adjust the baking time. You can make the biscotti as wide or thin as you like.
More Christmas recipes
- English Toffee
- Candy Cane Cake
- Peanut Butter Fudge
- Grinch Brownies
- Divinity Candy
- Christmas Crack
- Sugar Cookies – perfect no-spread cut out cookies
- Grinch Drink
Cranberry Pistachio Biscotti
- 6 Tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup dried cranberries Craisins
- ½ cup shelled pistachios chopped
- 8 ounce white chocolate candy coating vanilla Candiquik, melted
- Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.
- On prepared baking sheet, shape dough into a 12 inch by 5 inch rectangle, that is about 1/2 inch thick. I use a little extra flour on my hands to keep the dough from sticking.
- Bake for 25 minutes. Remove from oven. Using a pizza cutter or serrated knife, slice biscotti into 12, one inch wide slices. Lay each slice on it's side, separating them on the baking sheet.
- Bake an additional 10 minutes. Flip biscotti to opposite side and bake another 10minutes. Remove and cool completely before frosting.
- To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper (candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight container or ziploc bag for up to two weeks.
- Stored in an airtight container or ziploc bag, this biscotti should stay crunchy and fresh for up to 2 weeks.
- Biscotti don’t freeze well once baked because they lose their crispy crunchy texture once thawed. You CAN freeze the dough, though! Before baking, wrap the dough in plastic wrap and store in a freezer bag. Bake from frozen adding a few minutes of extra baking time. No need to thaw first!
- Cut the logs thinner in width but keep the same thickness so you don’t have to adjust the baking time. You can make the biscotti as wide or thin as you like.
Fresh homemade biscotti beats the store bought cookies by a mile. With white chocolate coating and flecks of red and green for holiday flair, Cranberry Pistachio Biscotti make the perfect accompaniment for your coffee all season long–but don’t wait for Christmas time to give them a try!