Pistachio-Cranberry Biscotti

December 23, 2016 § Leave a comment


Who else has been busy baking up a storm for the holiday season? I participated in Food52’s Holiday Swap for the first time this year and it was so fun putting together a package of treats, including these biscotti and butter cookies, as well as receiving one in the mail! I love gifting homemade goodies because I think people really appreciate the love and time that goes into making them. Plus it is the holiday season so bring on all of the sweets!


This is my all-time favorite biscotti recipe. Most biscotti are so hard that you feel like you’re going to break a tooth eating them. These biscotti, on the other hand, are still crisp but have ground pistachios added to the dough to help the cookies break apart more easily. That means you can actually enjoy them whether you eat them alone or dip them into your coffee, tea, or hot chocolate!


And since ’tis the season after all, I added dried cranberries and dipped the biscotti in white chocolate with a drizzle of dark chocolate. I absolutely love biscotti with some chocolate on them because when you dunk them into your hot drink, it gets all melty and is oh so comforting.

Wishing you all a very happy holiday!


Pistachio-Cranberry Biscotti

Yield: about 2 dozen biscotti

Adapted from Cook’s Illustrated


  • 1 1/4 cup (5 1/2 oz) shelled pistachios, lightly toasted
  • 1 3/4 cups (8 3/4 oz) unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, plus 1 large egg white beaten with pinch of salt (egg white wash)
  • 1 cup (7 oz) sugar
  • 4 tbsp unsalted butter, melted and cooled
  • 1 tsp water
  • 1 tsp vanilla extract
  • 3/4 cup dried cranberries
  • Cooking oil spray
  • 12 oz. chopped white chocolate for dipping, optional


Adjust oven rack to center position and preheat oven to 325°F. Using a ruler and pencil, draw two 8″ by 3″ rectangles, spaced 4″ apart, on parchment paper. Grease baking sheet and place parchment on it, pencil side down.

Pulse 1 cup pistachios in food processor until coarsely chopped; transfer to a bowl and set aside. Process remaining 1/4 cup pistachios until finely ground. Add flour, baking powder, and salt; process to combine. Transfer flour mixture to a clean bowl.

In empty food processor, process 2 eggs until it turns a pale yellow and almost doubles in volume. With processor running, slowly add sugar until thoroughly combined. Add melted butter, water, and vanilla; process to combine. Transfer egg mixture to a clean medium bowl. Sprinkle half of flour mixture over egg mixture and gently fold it in with a rubber spatula until just combined. Add remaining flour mixture, chopped pistachios, and dried cranberries and gently fold until just combined.

Divide batter in half. Using floured hands, form each half into a 8″ by 3″ rectangle, following the pencil markings on the prepared parchment paper. Spray each loaf lightly with cooking oil spray and use rubber spatula to smooth the tops and sides of the loaves. Gently brush the tops of the loaves with the egg white wash.

Bake until loaves are golden and just beginning to crack on top, about 25 minutes, rotating pan halfway through baking. Let loaves cool on baking sheet for 30 minutes.

Transfer loaves to cutting board. Using serrated knife, slice each loaf on a slight bias into 1/2-inch thick slices. Lay slices, cut side down, on a wire rack set above a rimmed baking sheet. Bake until crisp and golden brown on both sides, about 30 minutes, flipping slices halfway through baking. Let cool completely before dipping in white chocolate or serving.

If dipping in white chocolate, melt the chocolate on the stove over a double-boiler or in a microwave, stirring occasionally. Dip half of the biscotti (vertically or horizontally) in the chocolate and lay on parchment paper to set.

Tip: place chopped chocolate in a large mason jar and melt in the microwave – this makes it super easy to dip the biscotti in vertically! 

Biscotti can be stored in airtight container for up to 1 month.


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