If you’re looking for a delightful treat that’s both elegant and easy to make, Cranberry Pistachio Biscotti is the perfect Italian cookie recipe to try. These twice-baked cookies are crisp, lightly sweet, and bursting with the festive flavors of tart cranberries and crunchy pistachios. Whether you’re serving them with a cup of coffee, gifting them during the holidays, or simply indulging in a homemade snack, this biscotti recipe brings a touch of rustic charm and gourmet flair to your kitchen—with minimal effort required.
The perfect balance of flavor and texture
– Vicki
Why You’ll Love Cranberry Pecan Biscotti
- Beautiful Flavor Combo – Tart cranberries and nutty pecans create a delicious balance of sweet and savory.
- Perfect Crunch – Twice-baked for that classic biscotti crisp that’s ideal for dunking in coffee or tea.
- Festive and Elegant – The colors make them perfect for holidays or gifting.
- Easy to Make Ahead – They store well and taste even better after a day or two.
- Versatile Treat – Great for breakfast, dessert, or a snack with a warm drink.
- Customizable – Add white chocolate drizzle, orange zest, or almond extract for a personal twist.
- Guilt-Free Indulgence – Lightly sweet and satisfying without being overly rich.
Cranberry Pecan Biscotti Recipe Ingredients
- All-purpose flour – Forms the sturdy base of the biscotti, giving them their classic crisp texture.
- Salt – Enhances the overall flavor and balances the sweetness.
- Butter – Adds richness and a tender bite to the biscotti.
- White sugar – Sweetens the dough and helps create a golden crust.
- Olive oil – Contributes moisture and a subtle depth of flavor.
- Eggs – Bind the ingredients together and give the biscotti structure.
- Vanilla extract – Adds warm, aromatic sweetness to the dough.
- Almond extract – Enhances the nutty flavor and complements the pistachios.
- Cranberries – Provide tart bursts of flavor and a festive pop of color.
- Pecans – Add crunch and a buttery, nutty richness to every bite.
How to Make Cranberry Pecan Biscotti
Step 1
In a mixing bowl, sift flour, baking powder and salt together.
Step 2
In another mixing bowl, add butter, sugar and olive oil. Mix until creamy. Add one egg at a time while mixing to incorporate. Add both extracts, and mix.
Step 3
Put the contents of both bowls together and stirring in dried and chopped cranberries and chopped pecans. Cover with plastic wrap and refrigerate/chill for 30 minutes.
Step 4
Divide chilled dough into two pieces. Shape dough into two oblong 1/2″ high logs and place on a parchment lined baking sheet. Leave 2 or 3 inches between the logs to allow for expansion while baking.
Step 5
Bake in a preheated oven at 300 degrees F for 35 minutes. Remove from oven, and leave to cool for 10 minutes.
Step 6
Slice into 1/2 to 3/4″ pieces and place on ends to bake at a lower oven temperature of 275 degrees F and bake for an additional 10 minutes to dry these cookies.
Easy to make and great with coffee!
– Zoe
Storage for Cranberry Pecan Biscotti
Room Temperature Storage
- Store biscotti in an airtight container at room temperature.
- They’ll stay fresh and crunchy for up to 2 weeks.
- Keep them in a cool, dry place away from direct sunlight or humidity.
Freezer Storage
- For longer storage, freeze biscotti in a freezer-safe container or zip-top bag.
- Separate layers with parchment paper to prevent sticking.
- They’ll keep well for up to 3 months.
- To enjoy, simply thaw at room temperature or warm briefly in the oven for extra crispness.
Pro Tips for Cranberry Pecan Biscotti
Chop Ingredients Evenly
Chop the pecans and cranberries into similar-sized pieces to ensure even distribution and easier slicing after the first bake.
Use Room Temperature Eggs
Room temperature eggs mix more evenly into the dough, helping create a smoother texture and better structure.
Don’t Overmix the Dough
Mix just until the ingredients are combined. Overmixing can make the biscotti tough instead of crisp and light.
Shape with Damp Hands
The dough can be sticky—lightly wet your hands to shape it into logs without it clinging to your fingers.
Let It Cool Before Slicing
After the first bake, let the logs cool for 10–15 minutes. This helps prevent crumbling when slicing into individual cookies.
Use a Serrated Knife
A sharp serrated knife makes cleaner cuts and helps maintain the biscotti’s shape.
Flip During Second Bake
Flip the biscotti halfway through the second bake for even crisping on both sides.
Optional: Dip in White Chocolate
For an extra festive touch, dip one end in melted white chocolate and let it set before serving or gifting.
Cranberry Pecan Biscotti
Ingredients
- 1 3/4 cups All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 3 tbsp Butter, unsalted, room temperature
- 3/4 cup White sugar
- 1/4 cup Olive oil
- 2 Eggs
- 2 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1/2 cup Cranberries, dried and chopped
- 1 cup Pecans, chopped
Instructions
- In a mixing bowl, sift flour, baking powder and salt together.
- In another mixing bowl, add butter, sugar and olive oil. Mix until creamy. Add one egg at a time while mixing to incorporate. Add both extracts, and mix.
- Put the contents of both bowls together and stirring in dried and chopped cranberries and chopped pecans. Cover with plastic wrap and refrigerate/chill for 30 minutes.
- Divide chilled dough into two pieces. Shape dough into two oblong 1/2" high logs and place on a parchment lined baking sheet. Leave 2 or 3 inches between the logs to allow for expansion while baking.
- Bake in a preheated oven at 300 degrees F for 35 minutes. Remove from oven, and leave to cool for 10 minutes.
- Slice into 1/2 to 3/4" pieces and place on ends to bake at a lower oven temperature of 275 degrees F and bake for an additional 10 minutes to dry these cookies.
Notes
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