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Cranberry Pistachio Biscotti

Twice baked cranberry pistachio biscotti are a classic holiday treat that make a wonderful from-your-kitchen gift!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 30
Calories: 128 kcal
Course: Dessert
Cuisine: Italian-American Fussion

Ingredients

biscotti
  • 5 Tbsp unsalted butter melted and cooled
  • 3/4 cup sugar
  • 2 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups pistachio nuts I used roasted and salted, but you can also use raw chopped
  • 1 cup dried cranberries
  • 2 1/2 cups all purpose flour
chocolate coating, optional
  • 12 oz white bark coating chopped, or white chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 325F
  2. Line a baking sheet with parchment paper.
  3. Combine the butter, sugar, extracts, baking powder and salt in a large bowl. Beat in the eggs and egg whites. I did this in a stand mixer.
  4. Fold in the nuts and cranberries, and then slowly fold in the flour.
  5. The dough will be tacky, but divide it in half, and place each half on the baking sheet, and form two loaves, each about about 8x4. It helps to lightly butter your hands. Make sure the loaves are at 3" apart so they won't merge when they bake.
  6. Bake for 24-28 minutes until a toothpick comes out clean. (don't overbake)
  7. Cool the pan on a rack for 15 minutes.
  8. Now move the loaves to a cutting board and cut each loaf into 1/4 inch slices. Use a sharp serrated bread knife. Lay out the slices on 2 baking sheets. Bake on separate oven racks for 12 minutes, then flip the cookies over and switch the cookie sheets. Bake another 5-7 minutes.
  9. Turn off the oven and leave the cookies inside with the door closed, for about 10 minutes.
  10. Let the cookies cool on a rack before dipping in chocolate.
  11. For the coating, make sure you have chopped your bark coating into small pieces, and then put it in a microwave safe bowl. Microwave for 60 seconds, then stir. If you need more time, microwave in super short bursts of 15 seconds, until is is melted smooth and glossy. Stir it in between to help it melt.
  12. Dip each biscotti halfway into the chocolate, let the excess drip off, and then lay it down on waxed or parchment paper to firm up.
  13. Note: I find it easiest to have the chocolate in a 2-cup glass measuring cup, that way the chocolate is deep enough for easy dipping. As the chocolate level goes down, just tip the cup as you dip the last cookies, so that they get a good coating.
  14. When completely hardened, wrap the biscotti in cellophane to give or store.

Nutrition Information

Serving 1biscotti Calories 128kcal (6%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 16mg (5%) Sodium 47mg (2%) Potassium 98mg (3%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 100IU (2%) Vitamin C 0.4mg (0%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 30Serving

Amount Per Serving

Calories 128

% Daily Value*

Serving 1biscotti
Calories 128kcal 6%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 16mg 5%
Sodium 47mg 2%
Potassium 98mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 100IU 2%
Vitamin C 0.4mg 0%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.