Cranberry Pistachio Biscotti

Need a gluten-free treat that’s festive for the holidays? Whip up these crunchy Cranberry Pistachio Biscotti cookies – slightly sweet, and filled with tart cranberries and salty pistachio in every bite! They’re the perfect partner for your steaming mug of coffee, tea or hot chocolate.

If you’re a biscotti lover like me then you need to try out my Gluten Free Amaretto Biscotti or my Dark Chocolate Almond Biscotti!

All I Want For Christmas is Biscotti

Studded with sweet dried cranberries and chopped pistachios, these homemade biscotti cookies are a holiday must-make! They’re easy to prepare, and you can customize them however you’d like. Whether you prefer enjoying them for dessert with a glass of wine or serving them as a mid-morning tea biscuit, they’re bound to disappear quickly!

Because of their crisp texture and low moisture content, these cookies stay fresh for weeks when they’re properly stored. I like to package my biscotti in festive tins and gift them to friends and family members for Christmas. But I’ve also been guilty of hoarding them all for myself! I’ve learned to make a double batch so I can do both.

What is a Biscotti Cookie?

Biscotti cookies are classic Italian pastries meant to be dipped into a beverage – which was traditionally Vin Santo wine. They’re baked twice to get them dry and crispy so that they soak up some of your drink with each dunk. While many people always serve them alongside their beverage of choice, they taste amazing by themselves as well. This recipe makes traditional biscotti cookies with a cranberry-pistachio twist!

Recipe Ingredients

All you need to make this biscotti is a simple combination of kitchen staples. More on that below!

• Pistachios: Chopped.
• Dried Cranberries: Also known as craisins.
• Sugar
• Eggs
• Vanilla Extract: Use a high-quality extract to ensure you’ll get the best flavor.
• Salt
• Cinnamon: To add some holiday-worthy warmth.
• Baking Powder: This helps make the cookies nice and light.
• Gluten-Free Baking Flour: You can use regular all-purpose flour if you’re not gluten-free.

How to Make Cranberry Pistachio Biscotti Cookies

These crunchy Italian Christmas cookies are a breeze to prepare. The dough is made in minutes using just one bowl!

Heat Oven: Preheat the oven to 350°F.

Cream Eggs & Sugar: Cream the eggs and sugar in a stand mixer until the mixture is thick, about 5 minutes.

Add Vanilla: Add in the vanilla extract.

Add Dry Ingredients: Slowly add the flour, baking powder, cinnamon and salt to the mixer until the ingredients are well combined and a dough forms.

Fold in Craisins & Nuts: Fold in the dried cranberries and chopped pistachios.

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Form Dough Log: Place the dough onto a baking sheet lined with a silicone mat or sprayed with PAM. Form the dough into a log about 12 inches long and 3 1/2 inches wide.

Bake: Bake the biscotti for 25 minutes, or until the log is firm.

Let Cool: Remove your biscotti from the oven and let it cool on a wire rack for 10 minutes.

Lower Oven Temperature: While the biscotti is cooling, reduce the oven temperature to 325°F.

Cut Out Cookies: Transfer the biscotti log to a cutting board and cut it into 3/4 inch diagonal slices.

Bake Again: Place the biscotti cookies cut-side down on a baking sheet. Bake them for about 10 minutes, then turn the slices over and bake them for another 8-10 minutes.

Let Cool: Remove your finished cookies from the oven and let them cool completely.

Can I Make These in Advance?

Even though these biscotti cookies stay fresh for a while after they’re baked, you may want to make the dough ahead of time for whatever reason. You can either save the unbaked dough or set aside the log after you bake it and before you cut out the cookies.

To store the unbaked dough, place it in an airtight container and refrigerate it for up to 2 days. I always do this with half of the dough when I make a double batch – combining it all into one log won’t work. If you’re storing the once-baked biscotti, keep it in an airtight container at room temperature (after it has fully cooled) for up to 24 hours.

Tips for Success

This isn’t your average cookie recipe, so be sure to check out the tips and tricks below before you get started on it.

• Avoid Mixing by Hand: You don’t technically have to use an electric mixer for this recipe, but the muscles in your arms and hands will thank you for it. Plus, everything will go a lot quicker.
• Use a Food Scale to Measure the Flour: Flour gets overpacked into measuring cups super easily, and gluten-free flour is no different in that respect. I always suggest using a food scale to achieve an accurate measurement. If you don’t have one, simply fluff up the flour, scoop it into the measuring cup little by little, then level it off at the top with a knife.
• Let the Log Cool for at Least 10 Minutes: You won’t be able to get clean slices if your biscotti log is still hot when you try to cut it. Let it sit on a cooling rack for at least 10 minutes before doing so. You could even cool it all the way down to room temperature if you’d like.
• Fine-Tune the Crunchiness of Your Cookies: Biscotti cookies have a little bit of leeway when it comes to how long they’re baked. For slightly softer cookies, shave a couple of minutes off of the second round of baking. Add another minute or two for extra crunchy biscotti. Just be careful not to under-bake or over-bake the cookies.

Variation Ideas

There are tons of easy ways to tweak this recipe. Experiment around with the following variations if you’re feeling creative!

• Dip the Biscotti in Chocolate: Try melting down some dark, milk or white chocolate and dipping in one end of your biscotti. Don’t do this until the cookies have cooled completely. Once dipped, let them sit on a sheet of parchment or wax paper until the chocolate has set.
• Make Cranberry Almond Biscotti: If you really want to give a nod to traditional biscotti, substitute the pistachios for chopped almonds. I also love how these taste with pecans or walnuts!
• Swap Out the Cranberries: Any dried fruit will make an amazing addition to these cookies. If you’re using something larger like apricots or pineapple, just be sure to dice it up. Fresh fruit typically contains too much moisture to work well inside these cookies.

Storage Instructions

These cookies will last for up to 2 weeks if you keep them in an airtight container in a cool, dry place. I find that metal tins keep them freshest. If you’ve dipped your biscotti cookies in chocolate, transfer them to the fridge after 1 week of storage.

Does Biscotti Freeze Well?

Yes – biscotti can be frozen for up to 3 months. First, flash-freeze the cookies on a baking sheet until they’re frozen solid. Then, transfer them to a freezer-safe container and store them. Thaw frozen biscotti on the counter before enjoying.

Cranberry Pistachio Biscotti

★★★★ 4 from 2 reviews

• Author: Krista
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Oven
• Cuisine: Italian

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Description

Need a gluten-free treat that’s festive for the holidays? Whip up these crunchy Cranberry Pistachio Biscotti cookies – slightly sweet, and filled with tart cranberries and salty pistachio in every bite! They’re the perfect partner for your steaming mug of coffee, tea or hot chocolate.

Scale 1x2x3x

Ingredients

• 1/4 cup pistachios
• 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 1:1 gluten free baking flour

Instructions

1. Preheat oven to 350°F.
2. In a stand mixer, cream eggs and sugar until thick, about 5 minutes. Add in vanilla extract.
3. Slowly add flour, baking powder, cinnamon and salt to the mixer until ingredients are well combined and a dough forms.
4. Fold in the cranberries and pistachios.
5. 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.
6. Bake for 25 minutes, or until log is firm.
7. Remove from oven and let cool for 10 minutes on a rack.
8. Reduce oven temperature to 325°F.
9. Transfer the biscotti log to a cutting board, and cut it into 3/4″ diagonal slices.
10. Place biscotti cut side down on baking sheet, bake for about 10 minutes, turn slices over and bake for another 8-10 minutes.
11. Remove from oven and let cool.

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Notes

• To Store: Keep cookies in an airtight container in a cool, dry place for up to 2 weeks. If you’ve dipped them in chocolate, transfer to the fridge after 1 week.
• To Freeze: First, flash-freeze cookies on a baking sheet until frozen solid. Then, transfer to a freezer-safe container and store for up to 3 months. Thaw on the counter before enjoying.

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Nutrition

• 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: biscottis, biscotti cookie, italian christmas cookies

More Gluten-Free Cookie Recipes

Looking for more treats you can enjoy on the gluten-free diet? I have all the recipes you need! Start with the ones linked below.

• Fudgy Mint Chocolate Crinkle Cookies
• Amaretto Biscotti
• Peanut Butter Cookies with Chocolate Drizzle
• Edible Cookie Dough

DON’T MISS A RECIPE ->

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