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4.2 from 84 votes

Festive Cranberry Pistachio Holiday Biscotti

Up your Holiday baking game with a batch of these Cranberry Pistachio Biscotti! The BEST Biscotti recipe with a video and how to tips! These Biscotti Cookies are dipped in white chocolate and sprinkled with chopped pistachios and cranberries for a festive taste!

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 30
Calories: 121 kcal
Course: Dessert , Baked Goods
Cuisine: Italian

Ingredients

  • 2/3 cup sugar
  • 1 orange or lemon zested
  • 2 tablespoons oil
  • 1/3 cup egg whites or 2 whole eggs
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup cranberries
  • 1/2 cup shelled unsalted pistachios
Optional for decoration
  • 1 cup white chocolate chopped
  • 1/4 cup cranberries minced
  • 1/4 cup unshelled pistachios minced

Instructions

To decorate

Notes

  • The biscotti dough has to be soft, not sticky and not dry. It has to be easily shaped into a log without sticking to your hands or crumbling apart as you shape it.
  • Since flour and humidity may play a role in baking, feel free to adjust the flour by a tablespoon at a time (if the dough is too sticky) or milk (if the dough is too dry).
  • For small-medium sized biscotti make 2 logs, like in the pictures. If you want bigger bakery-style biscotti, use the dough to make only one log.
  • If you want those mini cute looking bucatini cookies, then divide the dough into 3 or 4 logs.
  • The biscotti dough is done the first bake when it has risen and the tops are dry. 
  • The sharper the angle you slice the cookie log at, the longer your biscotti will look.
  • I recommend using a mini food processor to finely crush pistachios, unless you buy the pistachios pre-chopped.