These crisp, twice‑baked biscotti combine nutty pistachios, tart dried cranberries, a hint of orange zest and warming nutmeg. They’re perfect for dunking in coffee or tea, or enjoying on their own as a crunchy treat.
Why You’ll Love This Recipe
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The flavor balance: bright orange zest and tart cranberries pair beautifully with rich pistachios.
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They store extremely well in an airtight container, so you can bake ahead.
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The texture: crisp and crunchy, ideal for dipping or snacking.
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Simple ingredients and not overly sweet — they let the nuts and fruit shine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 large egg
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75 g caster sugar
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2 tsp finely grated orange zest
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125 g plain flour, plus extra for rolling
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½ tsp baking powder
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Nutmeg, for grating
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75 g pistachio nuts
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50 g dried cranberries
Directions
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Preheat the oven to 180 °C (fan 160 °C), or gas mark 4. Line a baking sheet with baking paper.
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Whisk the egg and sugar together until pale and moussy; the mixture should leave a ribbon‑like trail when you lift the beater.
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Beat in the orange zest, then gently fold in the flour, baking powder, and a good grating of nutmeg.
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Fold in the whole pistachios and dried cranberries. Flour your work surface well (and your hands lightly, if needed), since the dough can be sticky.
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Form the dough into a flattish, oval “loaf” about 25 × 5 cm, tapering the ends.
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Place the dough on the lined baking sheet and bake for 25–30 minutes, or until it’s turning a pale brown. Rotate the tray midway if needed to promote even browning.
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Transfer the loaf to a wire rack for about 5 minutes to firm up slightly.
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Using a bread knife, slice the loaf diagonally into fingers about 1 cm thick.
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Arrange the slices back on the lined baking sheet. Bake for 10 more minutes, then flip each biscotti and bake an additional 5 minutes.
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Let the biscotti cool completely on a rack. Once cool, store them in an airtight container.
Servings and timing
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Makes about 15 biscotti
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Preparation and baking time: ~ 50–60 minutes (including both bakes and interim cooling)
Variations
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Swap the pistachios and cranberries for any other nuts and dried fruit you like (e.g. almonds + cherries, walnuts + apricots).
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Add a handful of chopped dark chocolate instead of or in addition to nuts/fruit.
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Use lemon zest instead of orange for a different citrus note.
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Stir in a teaspoon of cinnamon or cardamom to complement the nutmeg.
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For a gluten‑free version, use a gluten‑free plain flour blend (adjust as needed for texture).
Storage/Reheating
Store the biscotti in an airtight container at room temperature. They stay crisp for several weeks if kept dry and sealed. If they soften, you can re-crisp by placing them in a low oven (around 140 °C) for 5–10 minutes before serving.
FAQs
What makes biscotti different from other cookies?
Biscotti are baked twice: first as a loaf, then sliced and baked again to create a dry, crisp texture ideal for dipping.
Can I slice them thinner or thicker?
Yes — thinner slices yield extra crispiness, while slightly thicker ones stay a bit chewier in the center. Adjust second bake accordingly.
Can I use other nuts or dried fruit?
Absolutely — almonds, walnuts, pecans, or hazelnuts work well, and dried apricots, cherries, raisins or chopped dates make fine substitutions.
Do I need to peel the pistachios?
Not necessarily — as long as they’re shelled. The skins add some visual interest. If you prefer smoother color, use peeled pistachios.
Can I make the dough ahead of time?
Yes — you can refrigerate the shaped loaf (wrapped) for up to a few hours before baking. Let it warm slightly at room temperature before baking to ensure even rise.
What if my biscotti cracks or breaks when cutting?
Let the loaf rest a few extra minutes after the first bake so it firms up. Use a sharp serrated (bread) knife and a gentle sawing motion.
Can I freeze the biscotti?
Yes — once completely cooled, you can freeze in a sealed container or bag. Thaw at room temperature; you can re‑crisp with a few minutes in a warm oven if needed.
How do I know when the first bake is done?
The loaf should be pale golden (not dark) and feel set to the touch. It will firm up more during the second bake.
Can I skip the second bake?
Skipping the second bake means they won’t be fully crisp. The second bake is essential for that classic dry, crunchy texture.
Are these biscotti vegan or dairy‑free?
As written, no (they include egg). To make vegan, you could try using an egg substitute (e.g. flax egg) though texture may vary; the recipe doesn’t include dairy.
Conclusion
Nigella’s cranberry and pistachio biscotti are a delightful, elegant treat — crisp, lightly sweet, nutty, and perfect for dipping. They’re forgiving, adaptable, and excellent for baking ahead. Whether shared over tea or served alongside dessert, these biscotti bring a little bit of Italian flair to your kitchen.
