Cranberry Pistachio Biscotti

This Cranberry Pistachio Biscotti is a family favorite. Crunchy twice-baked cookies filled with tart craisins, buttery pistachios, and dipped in white chocolate.

I’ve got over a dozen biscotti recipes here on Shugary Sweets. They are surprisingly easy to make, and impressive to serve.

This recipe was originally published in November 2013. I updated the recipe notes and added new photos in December 2025.

Aimee’s Recipe Notes

Taste & Texture: Firm and crunchy on the outside and slightly chewy on the inside from the tart cranberries, this biscotti has a nutty vanilla flavor.

Ease to Make: Biscotti is beginner friendly. The double bake method may take a little extra time, but it’s an incredibly easy method.

Prep Tip: Make smaller biscotti cookies by creating two smaller log shapes instead of one large log.

Pro Tip: Use a serrated knife for clean cuts. Even sized logs bake more uniformly.

Ingredient Notes

If you’re planning on making this recipe, scroll down to the recipe card below for a complete list of ingredients and measurements.

• Pistachios – Remove the shells (or buy pre-shelled) and chop finely. They add a buttery, nutty crunch that pairs deliciously with the chewy cranberries.
• Candy coating – For the topping, vanilla or white chocolate melting wafers like Candiquik or Ghirardelli works 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!

How to Make Cranberry Pistachio Biscotti

Make the Dough.

Combine the ingredients to make a thick dough.

Lay a piece of parchment paper on a large cookies sheet and press the dough into a 12×5-inch rectangle that is about 1/2-inch thick. Bake the first bake.

Double Bake and Dip.

• After the first bake, slice the log into 1-inch slices. 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!

Recipe Tips and Tricks

• Dunking Texture: Biscotti should be crisp all the way through. Allow them to cool completely to firm up.
• Flavor Swaps: Try swapping the dried cranberries for raisins or other dried fruits. Dip in milk chocolate for a delicious flavor boost.
• Storage: Biscotti will stay fresh for up to 2 weeks in an airtight container at room temperature.
• Freeze: Keep biscotti in an airtight freezer safe container for up to 3 months.

Easy Cranberry Recipes

• If you love cranberries this time of year, be sure to try my cranberry bliss bars! Or give my homemade cranberry sauce a try, readers love it!
• My Cranberry White Chocolate Shortbread melts in your mouth and is easy to make.
• This glazed Cranberry Orange Bread has the perfect blend of sweet, tangy flavor! Bursting with juicy cranberries and orange zest, it’s a moist quick bread that you’ll love with your morning coffee.
• Start your day off right with a healthy Cranberry Orange Smoothie! This easy smoothie recipe is full of fresh zesty flavor. 

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Gluten Free Substitutions

Cranberry Pistachio Biscotti Recipe

5 from 1 vote

By: Aimee Shugarman

Crunchy Biscotti with Cranberry, Pistachio and White Chocolate. I love keeping some biscotti on hand during the holiday season!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12 large biscotti

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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 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 10 minutes. 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.

Notes

• Store in an airtight container or ziploc bag. This biscotti should stay crunchy and fresh for up to 2 weeks.
• 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.
• See blog post for more recipe tips and tricks.

Nutrition

Serving: 1cookie, Calories: 311kcal, Carbohydrates: 45g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Cholesterol: 50mg, Sodium: 71mg, Fiber: 1g, Sugar: 29g

Course: Breakfast and Brunch

Cuisine: Italian

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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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!