Deliciously crunchy Cranberry Pistachio Biscotti is the best Christmas cookie and perfect for dipping into coffee or tea!
Cranberry and pistachio are the ultimate Christmas combination. They are festive (hello red and green), delicious, and make a great addition to biscotti.
My dad will often turn down the sweet, gooey, chocolate-y cookies that my mom, sisters, and I prefer, but he can never so no to a crispy cookie. Especially one with some sort of dried fruit and nut in it. And these Cranberry Pistachio Biscotti are just that - thin and crispy, not too sweet, and loaded with nutty pistachios and tart cranberries.
Cranberry Pistachio Biscotti, are much thinner that the usual biscotti we usually see in bakeries in cafes. They are thinly sliced and twice baked for the ultimate crunchy texture.
How To Make Thin Biscotti
The whole biscotti-making process is actually pretty simple. Mixing the ingredients is not complicated and the preparation time is pretty short. For this recipe, all of the ingredients are mixed together in one bowl. No need for any fancy equipment - a wooden spoon (or even your hands) is all that's needed. Once the dough is made, you divide in half and form two logs. They don't have to be perfect since you will slice them. After baking the logs, let them cool completely before cutting into thin slices. Allowing the dough to cool completely will allow for cleaner slices. Finally, bake the biscotti once more until light golden brown.
They are great for dipping in coffee or tea, and are also great for gifts. Cranberry Pistachio Biscotti are usually one of the first things I make when I begin my holiday baking. They have a long shelf life since they are twice baked and freeze really well. They also hold up, making them the perfect cookie to ship to family and friends.
12 Days of Cookies
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Cranberry Pistachio Biscotti
- 2 cups flour
- 1 ½ tsp baking powder
- ⅔ cup sugar
- 1 cup dried cranberries
- 1 cup shelled pistachios
- 3 eggs lightly beaten
- 2 tsp vanilla
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Sift flour with baking powder in a large bowl. Stir in sugar, dried cranberries, and pistachios. Create a well and add beaten eggs and vanilla. Mix until well combined.
- Transfer dough to lightly floured workspace and knead with your hands until smooth. Divide the dough in half and shape into 2 logs. Place longs on prepared baking tray and bake for 30-35 minutes. Remove from oven and cool completely.
- Using a sharp serrated knife, cut logs into ½ inch thick slices. Arrange on baking sheet and baked for another 12-15 minutes until light golden brown.