Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are perfectly crunchy, a little crumbly, and so delicious. This Italian cookie is packed with cranberries and pistachios to give it that warm holiday flavour and all the feels with that classic red and green. They are the perfect cookie for dunking into a hot cup of coffee, tea or peppermint hot chocolate AND perfect to include in a Christmas holiday cookie box. You'll be surprised with how easy they are to actually make.

Who else is excited for cookie season? I love making a holiday cookie box to send out to family and friends, and especially so this year. I am planning to include this cranberry pistachio biscotti, alongside some of my other favourite Christmas cookies such as soft and chewy ginger cookies, soft and chewy white chocolate cranberry cookies, Christmas sugar cookies, and raspberry jam-filled thumbprint cookies.

What is Biscotti?

Biscotti is a traditional Italian cookie that literally translates to "twice-baked". The cookie dough is formed into a log, baked and slightly cooled, then sliced and baked again on both sides to get the perfect crisp cookie. You can make them in all different flavours (try almond flavoured in easy almond biscotti) and you can dunk them into chocolate with extra nuts on top (because why not?)

Ingredients

To make this easy cranberry pistachio biscotti, you will need:

• eggs - leave them out on the counter to get them to warm up to room temperature.
• brown sugar
• olive oil 
• vanilla extract
• lemon zest - gives the biscotti a subtle hint of citrus flavour that pairs so well with the cranberries and pistachio.
• all-purpose flour
• baking powder
• dried cranberries 
• pistachios - you want to use unsalted unshelled pistachios.

You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), quarter sheet baking pan, and a wire cooling rack.

How to Make the Best Cranberry Pistachio Biscotti

1. Combine the wet ingredients. In a medium mixing bowl, add eggs and brown sugar. Beat together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 1-2 minutes. Add in olive oil, vanilla, and lemon zest and beat together for another minute.
2. Add wet ingredients to dry ingredients. In a large bowl, sift together flour and baking powder. Gradually stir in the wet ingredients, until just combined. Fold in the dried cranberries and pistachios and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.

3. Shape the dough. Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick.
4. Bake. Transfer to a quarter sheet baking pan lined with parchment paper or a silicone baking mat. Bake in a 350F preheated oven for 25 minutes, until golden brown.

5. Slice: Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.

6. Second bake: Reduce the oven temperature to 300F. Place the cranberry pistachio biscotti back on the lined baking tray (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.

7. Cool and serve: Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving. You can also melt some chocolate and dip half the biscotti into it, or drizzle it on top.

More Cookie Recipes

• Easy Small Batch Almond Biscotti
• Soft and Chewy White Chocolate Cranberry Cookies
• Persian Chickpea Cookies with Pistachio
• Chocolate-Dipped Shortbread Cookies
• Chocolate Chip Banana Bread Cookies

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