5 from 32 votes
Orange Cranberry Pistachio Biscotti
Orange Cranberry Pistachio Biscotti are twice-baked Italian cookies combining crunchy pistachios, tart dried cranberries, and fragrant orange zest. The final biscotti have a firm texture perfect for dipping in coffee or tea. The dough shapes into logs for the first bake, then slices and bakes again to develop crispness and golden edges. A sprinkling of coarse sugar adds subtle sweetness and a delicate crunch.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
22
biscotti
Calories:
116 kcal
Course:
Dessert, Snacks, Baked Goods, Brunch
Cuisine:
Italian
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- ½ cup pistachios shelled and lightly chopped
- ½ cup dried cranberries
- orange zest of large
- 1/2 tsp orange extract or almond extract
- 2 egg large
- 4 tablespoons butter salted or unsalted
- sugar optional, coarse sprinkling
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper.
- Melt the butter in the microwave and allow it to cool while mixing the rest of the ingredients.
- Mix together the flour, sugar, baking powder, salt, pistachios, dried cranberries and orange zest in a large mixing bowl.
- In a small bowl, whisk together the eggs, the slightly cool melted butter and the orange extract.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead a couple of times until the dough comes together. Divide dough into two logs.
- Transfer the logs to the prepared baking sheet and form into two rectangles of approximately 4-inches wide x 8-inches long and 1-inch thick. Allow some space between the two pieces so they can spread while baking. Sprinkle some of the sparkling sugar if using.
- Bake for about 25 minutes or until lightly golden around the edges.
- Remove from the oven and lower the temperature to 300 degrees Fahrenheit.
- Meanwhile, cool the dough for 5-8 minutes.
- Transfer baked dough pieces to a cutting board and with a sharp knife, cut into slices that are about 1-inch thick.
- Arrange the slices on the baking sheet cut-side down and return to the oven. Bake for about 12-15 minutes, flip to the other cut side, then bake for another 12-15 minutes.
- Remove from the oven and cool completely. Store in an airtight container or freeze for up to 3 months.
Cup of Yum
Notes
- Use roasted and lightly chopped pistachios to enhance flavor and texture.
- Allow baked logs to cool 5-10 minutes before slicing for easier handling.
- Bake sliced cookies for shorter time to achieve a slightly softer biscotti.
- Unbaked or baked biscotti freeze well, supporting meal prep and storage.
Nutrition Information
Calories
116kcal
(6%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
38mg
(2%)
Potassium
67mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22 biscotti
Amount Per Serving
Calories 116
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 38mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.