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5.0 from 48 votes

Orange Cranberry Pistachio Biscotti

This Cranberry Orange Biscotti recipe makes the absolute best biscotti cookies flavored with orange zest, dried cranberries and toasted pistachios. The perfect Italian cookie to dunk into your favorite drink and a great addition to your holiday cookie platter!

Prep Time
15 mins
Cook Time
15 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
  • Zest of a large orange
  • 1/2 tsp orange extract or almond extract
  • 2 large eggs
  • 4 tablespoons butter salted or unsalted
  • Coarse sprinkling sugar optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper.
  2. Melt the butter in the microwave and allow it to cool while mixing the rest of the ingredients.
  3. Mix together the flour, sugar, baking powder, salt, pistachios, dried cranberries and orange zest in a large mixing bowl.
  4. In a small bowl, whisk together the eggs, the slightly cool melted butter and the orange extract.
  5. Add the wet ingredients into the dry ingredients and stir until just combined.
  6. Turn the dough onto a lightly floured surface and knead a couple of times until the dough comes together. Divide dough into two logs.
  7. 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.
  8. Bake for about 25 minutes or until lightly golden around the edges.
  9. Remove from the oven and lower the temperature to 300 degrees Fahrenheit.
  10. Meanwhile, cool the dough for 5-8 minutes.
  11. Transfer baked dough pieces to a cutting board and with a sharp knife, cut into slices that are about 1-inch thick.
  12. 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.
  13. Remove from the oven and cool completely. Store in an airtight container or freeze for up to 3 months.

Notes

  • I use shelled roasted and salted pistachios that I lightly chopped to get a few smaller pieces. 
  • You can slice the dough diagonally or straight across. Both ways make beautiful cookies.
  • After the first bake, let the loaves cool 5-10 minutes before transferring them to a cutting board to be sliced into individual cookies. The dough will be easier to handle after it cools a bit.
  • Bake the sliced cookies for less time if you want them to be slightly softer.
  • Biscotti freezes well unbaked or baked. Instructions in the post above.

Nutrition Information

Calories 116kcal (6%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 20mg (7%) Sodium 38mg (2%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 97IU (2%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 22biscotti

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.