These cranberry pistachio biscotti are crisp, lightly sweet, and packed with festive red and green colors. I love how they make a beautiful holiday treat, perfect for gifting or enjoying with a hot cup of coffee or tea.

Why You’ll Love This Recipe

I like how these biscotti come together with simple ingredients, yet the end result feels so special. The tart cranberries and earthy pistachios create a lovely flavor balance. I also appreciate that they keep well, so I can make them ahead of time for the holiday season. The double baking method gives me that perfect crunch I expect from classic biscotti.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup white sugar
¼ cup light olive oil
2 teaspoons vanilla extract
½ teaspoon almond extract
2 large eggs
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt (omit if using salted pistachios)
1 ½ cups pistachio nuts
½ cup dried cranberries

Directions

1. I preheat my oven to 300°F (150°C) and line a cookie sheet with parchment paper.

2. In a large bowl, I mix the sugar and oil until blended. I stir in the vanilla and almond extracts, then beat in the eggs.

3. In another bowl, I combine the flour, baking powder, and salt. I gradually stir this into the egg mixture until combined.

4. I fold in the pistachios and cranberries by hand.

5. I divide the dough in half and shape each piece into a 12×2-inch log on the cookie sheet. Since the dough is sticky, I wet my hands with cool water to handle it more easily.

6. I bake for about 35 minutes, until the logs are light brown. Then I remove them and let them cool for 10 minutes.

7. I reduce the oven temperature to 275°F (135°C).

8. I cut the logs diagonally into ¾-inch slices and lay them cut-side down on the cookie sheet.

9. I bake for another 8–10 minutes until dry.

Servings and timing

This recipe makes about 36 cookies. It takes around 25 minutes of prep, 45 minutes of baking, plus 10 minutes cooling time, for a total of about 1 hour and 20 minutes.

Variations

I sometimes swap the pistachios for almonds, walnuts, or even hazelnuts. For a citrus twist, I like adding a teaspoon of orange zest to the dough. If I want extra indulgence, I drizzle or dip the finished biscotti in melted white or dark chocolate.

storage/reheating

I store my biscotti in an airtight container at room temperature, where they stay fresh for up to two weeks. If I want to keep them longer, I freeze them for up to three months and thaw at room temperature before serving. I don’t reheat them, but if I want them slightly warm, a quick few minutes in a low oven does the trick.

FAQs

Can I make biscotti dough ahead of time?

Yes, I prepare the dough a day in advance, wrap it tightly, and keep it in the fridge. When I’m ready, I shape and bake as directed.

Why do biscotti need to be baked twice?

The double baking gives biscotti their classic crunchy texture. The first bake sets the dough, and the second bake dries the slices.

Can I make these gluten-free?

I replace the all-purpose flour with a good gluten-free baking blend. The texture may be a little different, but they still taste great.

Do I have to use olive oil?

I like light olive oil for its mild flavor, but I sometimes use neutral oils like canola or vegetable oil. Butter works too, though it gives a richer taste.

How do I keep biscotti from crumbling when I slice them?

I let the logs cool for about 10 minutes after the first bake. Using a sharp serrated knife and slicing with gentle sawing motions helps prevent crumbling.

Conclusion

I find these cranberry pistachio biscotti to be a festive and versatile treat. Their crunchy texture, nutty flavor, and vibrant colors make them perfect for holiday gatherings, homemade gifts, or simply enjoying with my afternoon coffee. Once I make them, they quickly become a seasonal favorite in my kitchen.