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Crunchy and delicious Cranberry and Pistachio Biscotti dipped in white chocolate. These Italian cookies are so easy to make, made with a simple cookie dough that’s twice baked until they are perfectly crisp. Dunk into coffee, your favourite liqueur or hot chocolate!
Biscotti is the Italian word for biscuits or cookies as they’re known in the US. These particular type of biscotti are called Cantucci which are traditionally flavoured with almonds but can be made with all different kinds of flavours such as our triple chocolate or orange and chocolate chip.
These cranberry and pistachio biscotti are one variation that you’ve got to try. Not only are they packed full of nutty, sweet and tart flavours but they’re then dunked in white chocolate making them even more irresistible.
Dunk them in tea or coffee, your favourite liqueur or even an Italian hot chocolate!
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients – what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
Pin this now to find it later
Pin It- Flour – you can use all-purpose flour (plain flour UK) or Italian 00 flour.
- Sugar – use caster sugar also known as superfine sugar. If you only have granulated blitz it for a few seconds in your food processor until it’s a finer consistency.
- Salt – even although this is a sweet recipe you still need to add a little salt to enhance all the flavours. Use fine salt.
- Eggs – use large free-range eggs.
- Honey – this is the secret ingredient to getting crisp and delicious biscotti, make sure to use runny honey (clear honey) and not one that is solid.
- Vanilla – make sure to use either vanilla extract or use a vanilla bean, stay away from vanilla essence which is synthetic.
- Pistachios – use unsalted pistachios.
- Cranberries – dried cranberries go so well with pistachios, you could also use candied fruit such as orange, lemon or mixed.
- White chocolate – used for drizzling on top of the pistachio biscotti, so delicious. Make sure to use white chocolate specifically for baking otherwise it might not melt well.
Step by step photos and recipe instructions
Preperation tips!
- Preheat the oven to 350F (180C)
- Line a large baking tray (11×17 inches) or two smaller ones with baking parchment.
- Roughly chop the pistachios and cranberries.
Step 1 – Mix the flour, sugar and salt together in a large bowl until combined. make a well in the centre of the flour for the wet ingredients.
Step 2 – In a small bowl mix 2 large eggs and one egg yolk with the vanilla and honey and pour it into the well.
Step 3 – Use a fork to incorporate the wet ingredients into the flour until a rough dough starts to form then add the chopped pistachios and cranberries.
Step 4 – Use your hands to bring the dough together into a ball of dough and cut in half.
Step 5 – Shape each half of the dough into a flat log shape roughly 2cm (3/4 inch) thick and 9cm (3.5inches) wide. Use a little flour if the dough is too sticky (if you find the dough is still sticky wet your hands to shape the logs).
Step 6 – Lay each log on one large baking tray (or 2 small ones) and brush with each white. Bake in the oven for 20 minutes.
Step 7 – Remove from the oven and turn the temperature down to (265F) 130C. Let the logs cool for 5 minutes then cut them into biscotti by cutting them diagonally at 1cm wide.
Step 8 – Arrange them on the baking tray again and bake for a further 30 minutes. Remove and let cool on a wire rack. Drizzle one end with melted white chocolate and extra chopped pistachios.
Variations to try
You can easily customise these pistachio biscotti with different nuts such as hazelnuts or almonds.
The cranberries can be replaced with other dried fruits such as raisins or chopped apricots, you can even use mixed candied fruit.
The chocolate can be replaced with any chocolate you like or you can leave it out if you prefer.
You can also add in some orange or lemon zest if you’d like to add a citrus flavour, add this to the flour and sugar at the start.
Recipe tips and FAQs
- How to shape the biscotti – when you shape the dough into logs you may need a little flour if it’s a little sticky. If you find you need a lot of flour, wet your hands instead this makes the dough much easier to shape. The stickiness will vary depending on the size of your eggs.
- Use a sharp knife for cutting – make sure to use a sharp knife that’s big enough to cut each cookie in a single motion. Don’t use a serrated knife as it’ll cause the biscotti to crumble.
- Cool the biscotti on a wire rack – a wire rack will help the biscotti crisp up as they cool.
- These make a great foodie gift – pop the pistachio biscotti in a cellophane bag and tie with a pretty ribbon. These make a brilliant foodie gift for Christmas, birthdays or parties!
You’ll notice there is no butter or oil in this recipe and that’s because this is the traditional method for making cantucci (biscotti). Adding it would completely change the texture and flavour.
These biscotti keep really well, you can keep them in a sealed container stored in a cool, dry place for up to 3 weeks.
There are a few key tips to perfectly crisp biscotti; one is using honey in the mixture. The second is baking the biscotti a second time at a lower heat and the third is letting them cool on a wire rack.
More Italian cookie recipes to try
- Triple Chocolate Biscotti (Cantucci al Cioccolato)
- Pignoli Cookies (Biscotti ai Pinoli)
- Lady’s Kisses – Baci di Dama (Italian Cookies)
- Italian Almond Cookies (Ricciarelli)
- Chocolate Salami (Salame di Cioccolato)
This post was first published on December 6th 2016 but has since been updated for user experience.
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Cranberry and Pistachio Biscotti
Ingredients
- 2 cup s all purpose flour, ,plus extra for dusting (250g)
- 3/4 cup sugar, (150g)
- 1 pinch salt
- 3 large eggs
- 1 tablespoon runny honey
- 1 teaspoon vanilla extract
- 1/2 cup unsalted pistachios, (70g) plus extra for sprinkling on top
- 1/2 cup dried cranberries, (70g)
- 1/2 cup white chocolate, (100g)
Instructions
- Preheat the oven to 350°F (180°C) and line a large baking tray (about 11X17inches or use two smaller ones) with baking parchment.
- Mix the flour, sugar and salt together in a large mixing bowl and make a well in the centre for the wet ingredients.
- In a separate bowl whisk together only 2 large eggs plus 1 egg yolk with the vanilla and honey (set aside the extra white for brushing later).
- Pour the wet ingredients into the flour and mix it together with a fork until a rough dough forms.
- Roughly chop the pistachio and cranberries and add them to the dough. Use your hands to lightly knead the dough until they are evenly dispersed and the cookie dough has formed a ball.
- Cut the dough in half and shape it into two logs roughly 2cm (3/4 inch) thick and 9cm (3.5inches) wide. Use a little flour if you find the dough is sticky or wet your hands a little which makes them easier to shape. Bake in the oven for around 20 minutes until golden.
- Turn the oven down to 265°F (130°C). Once the cookie logs are just cool enough to touch transfer them to a cutting board and cut them diagonally into individual biscotti. Place them flat on the same baking tray and bake in the oven for around another 30 minutes until crisp and very lightly golden (they will crisp up more as they cool).
- Transfer them to a wire rack to cool.
- Meanwhile, melt the white chocolate in a bowl above a gently simmering pot of water. Drizzle one end of each biscotti with chocolate then sprinkle over a small amount of finely chopped pistachios. Lay on a tray to set then serve.
Video
Notes
- How to shape the biscotti – when you shape the dough into logs you may need a little flour if it’s a little sticky. If you find you need a lot of flour, wet your hands instead this makes the dough much easier to shape. The stickiness will vary depending on the size of your eggs.
- Use a sharp knife for cutting – make sure to use a sharp knife that’s big enough to cut each cookie in a single motion. Don’t use a serrated knife as it’ll cause the biscotti to crumble.
- Cool the biscotti on a wire rack – a wire rack will help the biscotti crisp up as they cool.
- These make a great foodie gift – pop the pistachio biscotti in a cellophane bag and tie with a pretty ribbon. These make a brilliant foodie gift for Christmas, birthdays or parties!
- Storage – the biscotti will keep well in a sealed container in a cool, dry place for up to 3 weeks.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, I’m currently making the cookies. The taste is wonderful. However, I do have a question. When you say turn down the oven to 265F for how long? Also, when going in for the second bake is it at 265F or 350F? Thank you and you have great recipes.
Ciao Marisa, after the first bake remove the cookies and turn the oven down to 265F, cut the cookies and bake again for 30 minutes. If you scroll to the bottom of the page you can see the full printable recipe card with all instructions. Hope this helps and Merry Christmas to you!
Loved these crispy but not too crunchy
So happy you enjoyed them!
So Christmassy, I love these!