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: Dairy, Egg, Gluten, Nuts
  • 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 a large baking sheet with parchment paper.

  3. Whisk flour and baking powder in a medium bowl.

  4. Using an electric mixer, beat sugar, butter, lemon zest, and salt in a large bowl until butter and cream mix.

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

Bon appétit!