Cranberry Pistachio Biscotti is the perfect homemade gift for friends and family. Studded with sweetened cranberries and pistachios, these crunchy double baked cookies are the perfect holiday treat. Try my Butter Pecan Biscotti too, for more holiday cookie recipes.
This post for Cranberry Pistachio Biscotti is sponsored by Sprout’s Farmers Market. As always, all opinions, recipes and photos are my own.
Cranberry Pistachio Biscotti
The holidays are upon us and that means cookies. I love making homemade gifts for friends and family, especially those that live far away.
These Cranberry Pistachio Biscotti are great for shipping in care packages because they hold up really well. They will arrive intact instead of in pieces, which is the goal, isn’t it?
Speaking of holding up really well, they are perfect for that holiday cookie exchange you signed up for and now you’re not sure what to make. They are festive, pretty and easy to make.
They only take about an hour from start to finish and the best part is everyone will think you spent hours toiling away and will be so impressed by you. Whether or not you let them in on the secret is up to you, I’m not saying a word.
It’s nice to have something different to gift than the usual holiday cookies most of us make and biscotti fits the bill perfectly.
December 4th is National Cookie Day, so this is a perfect time to start stocking up on holiday baking ingredients and getting a head start on baking some cookies.
How to slice Cranberry Pistachio Biscotti
If this is your first time making biscotti, this is a great place to start because it is a simple recipe. The first time I made biscotti, I held my breath the entire time I was slicing because I was *sure* that they would shatter into a thousand pieces. They did not.
The best tip I can share with you is this: When slicing the biscotti for the second bake, use a thin, serrated knife and be gentle. Take your time slicing through it and gently transfer the slices to the sheet pan for baking.
Try not to “saw” through them, but do it in two motions if you can. Push the knife forward for your initial cut and drag it back through to finish. It is much easier than you might think to make these cookies, so if you are new to baking or not that comfortable in the kitchen, fear not! You can do this.
I would love to see your creations, please tag me @pookspantry on Instagram and show me your biscotti!
Holiday Cookie Recipes
- Butter Pecan Biscotti
- Peppermint Hot Chocolate Cupcakes
- Clementine Cake
- Easy Rum Ball Recipe
- Coconut Rum Ball Recipe
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- 3 c. all-purpose flour
- ¾ c. Sprouts brand sugar
- 3 eggs, room temperature
- 1 ½ tsp. baking powder
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 1 ½ sticks butter, softened
- ½ cup shelled pistachios - scooped from bulk bin
- ¾ cup sweetened dried cranberries
- Preheat oven to 375°F.
- In a medium bowl, combine flour, baking powder and salt. Set aside
- In the bowl of a stand mixer (or medium bowl), beat sugar and sugar until light and fluffy. About 4 minutes. Add eggs one at a time, incorporating fully before adding another egg.
- Add vanilla and beat to combine, then add dry ingredients until barely combined.
- Mix in pistachios and cranberries until mostly combined, do not overmix. You can press into dough when forming loaves.
- On a parchment lined sheet pan, form two loaves of dough roughly 3 inches wide and ¾ in. thick.
- Bake for 22 – 24 minutes. Remove from oven and cool 20 minutes.
- Slice loaves into ½ inch slices and lay the slices on their sides.
- Reduce heat to 300°F and bake for an additional 18 - 20 minutes.
- Move to cooling rack to cool completely before drizzling with melted chocolate.
Melt white chocolate wafers in microwave safe bowl for 30 seconds. Stir. If it is mostly melted, set aside. The residual heat will finish melting the rest of the wafers. If not, put in for an additional 15-20 seconds and check again. Be careful not to burn your chocolate.
Dip one end and place on parchment paper to set or drizzle melted chocolate with a piping bag or snip a corner from a zip top bag.