Cranberry Pistachio Biscotti Two Ways | Plain & Double Chocolate!
Zesty Cranberry Pistachio Biscotti is my second favorite biscotti combination in the world (after Peppermint Bark Biscotti, of course). These crisp Italian dunking cookies are inspired by Warren’s favorite holiday cookie, which folds fresh cranberries into soft, buttery cookies studded with white chocolate chips and orange zest. I don’t know why I haven’t shared that cookie recipe with you but I should–maybe next year!

Cranberries and Pistachios
Whenever I make a batch of Pistachio Pesto I remember how photogenic pistachios are. They give this biscotti that perfect salty crunch. I used dried cranberries instead of fresh to make cutting a little easier. But I bet these babies would taste delicious with dried blueberries or pomegranate cranberries.
Zesty Cranberry Pistachio Biscotti
Pretty much the only thing that can improve the Plain Jane version of this biscotti is adding chocolate. And lots of it. A little cocoa powder and a handful of semisweet chocolate chips and this biscotti transforms into the tall, dark, and handsome biscotti of your dreams. The ruby cranberries add a touch of sultry and man, they taste good dunked in a glass of cold milk.
Double Chocolate Cranberry Pistachio Biscotti
I started making biscotti four and a half years ago, when Warren and I got hitched. I wanted to mail little holiday treats to our families and biscotti hold up so well when they travel. Every year I end up with pans of the stuff on pretty much every flat surface.
I wasn’t quite so ambitious this year, but I managed to make a double batch of this to mail out for the Facebook Cookie Swap hosted by Love & Olive Oil and The Little Kitchen.
Zesty Cranberry Pistachio Biscotti
This was my first year participating and it did not disappoint! I got three lovely packages in the mail filled with Almond Lace Sandwich Cookies (courtesy Lindsay from Love & Olive Oil), Gingerbread Linzer Cookies (from Tux at Brooklyn Homemaker), and Peppermint Sugar Cookies (from Taylor at Greens & Chocolate). Talk about a total score!
Yes, Warren and I were up to our ears in cookies. We finally brought the ones we didn’t gobble to work so our co-workers could partake in the mega stash of pure, blissful butter and sugar.
Zesty Cranberry Pistachio Biscotti
While the Plain Jane version of this biscotti is lovely on its own, I couldn’t resist dressing it up with a little drizzled almond bark.
Zesty Cranberry Pistachio Biscotti
 And of course we couldn’t leave the double chocolate biscotti out of the fun!
Double Chocolate Cranberry Pistachio Biscotti
Double Chocolate Cranberry Pistachio Biscotti
It was impossible to decide which iteration of this biscotti I liked more so I just gave in and ate both with equal gusto. It was the only choice, and it was right on every level.
Cranberry Pistachio Biscotti Two Ways | Plain & Double Chocolate!
Cranberry Pistachio Biscotti Two Ways | Plain & Double Chocolate!

Zesty Cranberry Pistachio Biscotti

Adapted from All Recipes
3/4 cup white sugar
zest of one orange
1/4 cup vegetable oil
2 1/2 teaspoons pure vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup dried cranberries, roughly chopped
1 cup dry-roasted salted pistachios, roughly chopped
2 oz. almond bark or white chocolate chips, melted for drizzling
For the Double Chocolate Biscotti
Instead of 2 cups of all-purpose flour, use 1 1/2 cups flour and 1/2 cup unsweetened cocoa powder. Add 1 cup semisweet chocolate chips when you add the dried cranberries and pistachios. Everything else is exactly the same!
Preheat oven to 300 degrees. Line twp baking sheets with parchment paper and set aside. Put the sugar and orange zest in large bowl (or stand mixer) and use your fingers to rub the zest into the sugar. This infuses the sugar with orange and gives the biscotti a lovely zesty flavor.
Add the oil and mix with the orange-infused sugar. Add vanilla and eggs and mix completely. Add the flour, salt, and baking powder and stir with a wooden spoon to combine (or mix in the stand mixer). Fold in chopped cranberries and pistachios (and chocolate chips if you are making the Double Chocolate version).
Divide dough in half and place one half on each baking sheet. Form two logs about 12 x 2 inches long. Bake for 35 minutes, until logs are light brown. Remove from the oven and cool for 5-10 minutes. Reduce oven to 275 degrees.
Use a very sharp knife (I use a straight chef’s knife instead of serrated to get very clean lines) and cut logs on the diagonal into 3/4-inch slices. Aim to get 12 slices out of each log, for a total of 24 pieces.
Turn sliced biscotti cut-side down on the baking sheets and bake for another 8-10 minutes. Set on a wire rack to cool (they will crisp up as they cool). After the biscotti have cooled, drizzle with melted almond bark or white chocolate and devour!

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Peppermint Bark Biscotti


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Pistachio Pesto


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