Holiday Biscotti


Holiday Biscotti

Everything about these holiday biscotti is festive. I usually make a big batch for us and give them out as holiday gifts, and my kids and husband take them to school and work for mid-afternoon snacks. Nothing like dipping biscotti in a piping-hot cup of tea or hot chocolate! (Note: There are no additives in these so they do need to be stored in an airtight container or tin. They’ll stay fresh on your kitchen counter for up to 3 days!)

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Allergens: Gluten, Nuts, Wheat
  • Servings: 6


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest
  • 1 cup sugar
  • 1/2 cup almond milk (or other plant-based milk)
  • 5 tablespoons orange juice
  • 4 tablespoons cornstarch
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup dried cranberries
  • 1 cup pistachios


  1. Preheat oven to 350 degrees F.

  2. In a small bowl, mix 5 tablespoons of orange juice and cornstarch to form a paste. Set aside.

  3. In a medium bowl, sift together all-purpose flour, whole wheat flour, baking powder salt, and orange zest. Set aside the last 3-5 tablespoons of flour.

  4. In a large bowl, cream together sugar and ½ cup milk for about 3 minutes. 

  5. Add cornstarch, oil, and vanilla extract, then beat for another 3 minutes.

  6. Fold flour into the creamed mixture and stir in cranberries and pistachios. If the dough is sticky, add all-purpose flour 1 tablespoon at a time until the consistency is right. 

  7. Divide the dough into two halves. Form each ball into a log about 12 inches long and 3 inches wide directly on the baking sheet. 

  8. Bake for 35 minutes. Once done remove and cool baked logs for at least 15 minutes.

  9. Using a serrated knife, slice logs in one single cut so you have about 21 slices from each log. Do not use sawing motion as it will crumble the biscotti.

  10. Place slices on a baking sheet and bake for another 20 minutes, flipping over halfway through.

  11. Cool on a wire rack and store in an airtight container.