Pistachio Cranberry Orange Biscotti
The most festive cookies to make are these pistachio cranberry & orange biscotti! They are the color of the holiday season and will be your favorite to dip into coffee or tea.
This is my all time favorite biscotti recipe! Once you make it you will have it on repeat. The pistachios and dried cranberries give these crunchy biscotti a nice bite. I always make a batch of around the holiday season to have on hand to give out to loved ones. They require simple ingredients to make and ones you might even have on hand right now.
Ingredients for pistachio cranberry orange biscotti
There is nothing better than a crunchy biscotti dipped in your hot coffee, tea or hot chocolate this holiday season. They are even BETTER homemade and always look impressive with a drizzle of chocolate on top. These cookies will easily become a tradition you make each year!
Find the ingredients below so you can make these:
Butter
Sugar
Eggs
Vanilla extract
Flour
Baking soda
Shelled pistachios
Dried cranberries
Orange zest
TIP: cut your biscotti using an electric knife! It will make sure you have perfectly straight cuts in your biscotti and is the quickest way to cut them
Note: you can make these and store in the freezer in either a Ziploc bag or sealed container. They store well for up to two months. I usually layers my container with parchment paper that way none of the biscotti stick together.
This is what your logs of biscotti should look like before going into the oven. NOTE: I doubled my recipe here, that is why there are 4 logs.
SHOP THE REICPE
Pistachio Cranberry Orange Biscotti
Ingredients
- 3 Tbsp. unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 cup shelled pistachios
- 1/2 cup chopped dried cranberries
- 1 tbsp orange zest
Instructions
- Line a large baking sheet with parchment paper and preheat oven to 350 degrees F
- In a large bowl, combine butter, sugar, vanilla extract, orange zest and eggs in a mixer for about 1 minute or until well blended.
- In a separate bowl, combine flour, baking soda and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
- On a floured cutting board, put down dough and add in pistachios & dried cranberries- fold these into the dough
- Divide dough in half and shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut slices (approximately 1/2″ in size). You can use a knife or this electric carving knife (makes the PERFECT cuts)
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until somewhat firm and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
- Once cooled down, you can decorate these however you'd like! I'd suggest some melted white chocolate drizzle.
Get creative with the decorations- add on sprinkles, a drizzle of chocolate and peppermint pieces for a festive flair!
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