Cranberry Pistachio Biscotti


Cranberry Pistachio Biscotti

These sweet and crunchy traditional Italian cookies are perfect with a cup of tea or coffee. The nutty pistachios pair beautifully with the chewy, sweet cranberries, and the lemon zest rounds out the taste with a welcoming freshness. Warning: You do NOT want to be left alone in the house with too many of these cookies lying around, they are super-addictive!
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Allergens: Egg, Tree Nuts, Wheat
  • Servings: 10


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 stick butter (unsalted, room temperature)
  • 1 teaspoon lemon zest (grated)
  • 2 eggs (large)
  • 3/4 cup pistachios (coarsely chopped)
  • 2/3 cup dried cranberries
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Line large baking sheet with parchment paper.
  3. Whisk flour and baking powder in medium bowl.
  4. Using electric mixer, beat sugar, butter, lemon zest, and salt in large bowl until butter and cream mix together.

  5. Beat in eggs one at a time.
  6. Add flour mixture and beat until blended.
  7. Stir in pistachios and cranberries.
  8. Form dough into 13-inch long, 3-inch wide log on lined baking sheet. Bake until light golden color (about 40 minutes), then let cool for 30 minutes.

  9. Place dough log on cutting board. Using sharp serrated knife, cut diagonally into 1/2-3/4 inch-thick slices.

  10. Arrange slices, cut side down, on same baking sheet from before, and bake until light golden color (about 15 minutes).

  11. Transfer to cooling rack and cool completely. If you plan on serving these at a party, bake a few days in advance and store in airtight container for up to 4 days or wrap in foil and freeze in resealable plastic bags for up to 3 weeks.

Bon appétit!