Cranberry Pistachio Biscotti

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This Cranberry Pistachio Biscotti is going to be your coffee’s new best friend. Its sweet, salty, and perfect for an after dinner snack during the holidays!Cranbery Pistachio biscotti slices on a cooling rack

Cranberry Pistachio Biscotti

So for those of you who know me or have been reading JHE for awhile, it should be no surprise to you that I am absolutely addicted to coffee!

I started out small with regular coffee and some flavored creamer in college, but then moved up to lattes… everyday! Why everyday? Because I have the amazing Nespresso machine that makes a latte every morning. Yes, I know I’m spoiled! 🙂 {on a side not this machine would be the perfect gift for a coffee lover}

Basically I big puffy heart coffee, so you can also guess that I big puffy heart all the things you can eat WITH coffee.

Usually its a coffee cake, a muffin, banana bread, or this time of year it’s Biscotti!

Collage of Cranberry Pistachio Biscotti batter and a log of baked biscotti

Biscotti just feel special to me, they are something you get when you go out, not something you eat at home. Last year, actually around this time of year I made some Almond Biscotti dunked in Dark Chocolate. This year I decided to up my game and do more of a festive colored Biscotti with this Cranberry Pistachio Biscotti.

They are sweet salty and absolutely amazing. Hands down the best Biscotti I have made or eaten thus far… and thats saying alot!

Three slices of Cranberry Pistachio Biscotti on a gray plate

If you haven’t had Biscotti yet you are missing out and need to immediately scroll down to the recipe and make it! Like.. Now! I will forgive you for not reading the rest of the post!

Biscotti origins are Italian, which should already make you feel happy. {I know it does me} They are small and crispy rectangular shaped twice baked cookie, which are not overly sweet.

They definitely take a little time to make because you have to bake them twice, but it’s so worth it, anything that takes a while is. Right?

A stack of several slices of Cranberry Pistachio Biscotti

I’m usually one to share my food. I really am.

But when it’s something good I tend to want to hoard things so I can have the last bite. I made these Cranberry Pistachio Biscotti right before I went to Chicago a couple of weeks ago. I can remember, I made them on a Tuesday, Mike and I munched on them that night and of course in the morning with our coffee. Then… {gasp} Mike brought a couple of them to work with him Wednesday morning. People at work devoured them. Well, the next day was Thursday and I had to leave for Chicago. I got back Friday afternoon fulling expecting to be able to enjoy my precious Biscotti Saturday morning and to my displeasure Mike had taken the rest to work and we didn’t have anymore.

A Cranberry Pistachio Biscotti being dipped into a mug with a large K monogram

The lesson I learned?

Make sure to either hide a few in a separate container for later, or pack the bag of goodies for the office myself so that there are still a few left for us.

Sigh… oh well.. I guess I will just have to make another batch…  or two.. or three … or four!

A batch of Cranberry Pistachio Biscotti slices on a cooling rack


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Image of Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti

  • Author: Krista
  • prep_time Prep Time: 10 mins
  • cook_time Cook Time: 45 mins
  • total_time Total Time: 55 mins
  • yield Yield: 12-16 biscotti 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: Italian


This Cranberry Pistachio Biscotti is going to be your coffee’s new best friend. Its sweet, salty, and perfect for an after dinner snack during the holidays!



  • 1/4 cup pistachio
  • 3/4 cup of dried cranberries
  • 2/3 cup of sugar
  • 2 large eggs
  • 2 teaspoons of vanilla extract
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • 1 3/4 cups of white whole wheat flour


  1. Preheat oven to 350.
  2. In a stand mixer, cream eggs and sugar until thick about 5 minutes. Add in vanilla extract.
  3. In a separate bowl sift flour, salt, cinnamon, and baking powder.
  4. Slowly add dry ingredients to the wet ingredients until combined.
  5. Fold in the cranberries and pistachios.
  6. Place dough on a silicone baking mat or a baking sheet sprayed with PAM. Form dough into a log about 12 inch long and 3 1/2 inch wide.
  7. Bake for 25 minutes, or until log is firm.
  8. Remove from oven and let cool for 10 minutes on a rack.
  9. Reduce oven temperature to 325.
  10. Transfer log to a cutting board, and cut into 3/4″ diagonal slices.
  11. Place biscotti cut side down on baking sheet, bake for about 10 minutes, turn slices over and bake for another 8-10 minutes.
  12. Remove from oven and let cool.
  13. EAT!


  • Serving Size: 1 biscotti
  • Calories: 136
  • Sugar: 14 g
  • Sodium: 78 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 23 mg

Keywords: biscotti recipe, best biscotti recipe, italian biscotti recipe, how to make biscotti, easy biscuit recipe, homemade biscuit recipe, best biscuit recipe, italian dessert

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Hey There

Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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36 Responses
  1. Gord Stephan

    made these and love them. I do find them slightly too hard so i was wondering how to make them less hard to bite into. I have no idea how much i should reduce the baking times or change any ingredients.

  2. Gord Stephan

    made these and love them. so tasty. My family thought that they were too crisp so i was wondering how i could make these less hard to bite into. If shortening the baking time is the answer, bu how much should i reduce it?

  3. Tanya Schroeder

    I love all things coffee too. If these are the best you’ve ever made OR eaten, well then I better get to making them. I do love a good biscotti!

  4. Sarah

    I’ve never tried making biscotti but these are tempting me! I think they would be a great Christmas gift too with some fun coffees and teas!

  5. Stacey @ Bake.Eat.Repeat.

    I love homemade biscotti, and these look absolutely amazing! And so festive with the red and green! Can’t wait to try these.

  6. Meg @ The Housewife in Training Files

    I hoard all my favorites too! A girls gotta do what she’s gotta do to protect her treats! Orrr I just don’t tell the hubby about something…because we all know they don’t search for anything!

    I am dying over this biscotti! They look so darn delicious!

  7. Kelli @ The Corner Kitchen

    Cranberry + pistachio is my favorite biscotti combo of all time! Definitely adding these to my holiday baking list!

  8. Lynn @ Order in the Kitchen

    Krista, there’s a reason I’ve chosen you as my obsession today (twitter, Fbook, Google+…) I am OBSESSED with these biscotti!!! way to knock it out of the park!

    1. Krista

      haha.. well I am glad to have at least reached one person for MY obsession over these biscotti. 🙂 Thanks for all the love sweet girl!

  9. Sam @ PancakeWarriors

    What an easy recipe. I love the idea of these festive biscotti. I made biscotti a few years ago but haven’t made it since, I wonder why. Well that needs to change! Thanks for sharing 🙂

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