Cranberry Pistachio Biscotti With Orange and Vanilla

Quick Recipe Version (TL;DR)

• Yield: About 24 biscotti
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes (including cooling between bakes)

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted and cooled
• 2 large eggs + 1 large egg yolk (room temperature)
• 1 tbsp pure vanilla extract
• 1 tbsp finely grated orange zest + 2 tbsp orange juice
• 3/4 cup (105 g) dried cranberries
• 3/4 cup (95 g) unsalted pistachios, toasted and roughly chopped
• 1 egg white + 1 tsp water (optional, for egg wash)
• 2 tbsp coarse or granulated sugar (optional, for sprinkling)

Do This

• 1. Heat oven to 350°F (175°C). Line a baking sheet with parchment. Toast pistachios 5–7 minutes, then chop.
• 2. Whisk flour, baking powder, and salt in one bowl. In another, whisk sugar, melted butter, eggs, yolk, vanilla, orange zest, and juice.
• 3. Stir dry ingredients into wet just until a thick dough forms. Fold in cranberries and pistachios.
• 4. Divide dough into 2 logs (about 10 in x 2 1/2 in), place on sheet, flatten tops slightly. Brush with egg wash and sprinkle with sugar if using.
• 5. Bake 25–30 minutes until lightly golden and set. Cool on pan 10–15 minutes. Reduce oven to 300°F (150°C).
• 6. Slice logs on the diagonal into 1/2-inch pieces. Lay slices cut-side down and bake 10–12 minutes per side, until dry and crisp. Cool completely.

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Why You’ll Love This Recipe

• Classic twice-baked crunch with a fragrant twist of vanilla and fresh orange zest.
• Festive green pistachios and ruby cranberries make every slice look like a holiday postcard.
• Perfect for dunking in coffee, tea, or hot chocolate without falling apart.
• Stays crisp for weeks, so it is ideal for gifting or make-ahead baking.

Grocery List

• Produce: 1 large orange (for zest and juice)
• Dairy: Unsalted butter, 3 large eggs
• Pantry: All-purpose flour, baking powder, fine sea salt, granulated sugar, pure vanilla extract, dried cranberries, shelled unsalted pistachios, coarse sugar (optional)

Full Ingredients

For the Cranberry Pistachio Biscotti Dough

• 2 1/2 cups (300 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 3/4 cup (150 g) granulated sugar
• 6 tablespoons (85 g) unsalted butter, melted and cooled until just warm
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon pure vanilla extract
• 1 tablespoon finely grated orange zest (from about 1 large orange)
• 2 tablespoons freshly squeezed orange juice
• 3/4 cup (105 g) dried cranberries
• 3/4 cup (95 g) shelled unsalted pistachios, toasted and roughly chopped

For Finishing (Optional but Recommended)

• 1 large egg white
• 1 teaspoon water
• 2 tablespoons coarse sugar or granulated sugar, for sprinkling

Step-by-Step Instructions

Step 1: Prep your pan, oven, and pistachios

Preheat your oven to 350°F (175°C) with a rack in the center. Line a large baking sheet with parchment paper.

Spread the shelled pistachios in a single layer on the prepared baking sheet and toast in the oven for 5–7 minutes, until fragrant and just beginning to deepen in color. Keep a close eye on them so they do not burn. Transfer the pistachios to a cutting board to cool slightly, keeping the lined baking sheet for the biscotti logs.

Once cool enough to handle, roughly chop the pistachios so you have a mix of halves and smaller pieces. Set aside.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined. This step helps evenly distribute the leavening and salt so you do not overmix the dough later.

Step 3: Whisk the wet ingredients with sugar

In a large mixing bowl, add the granulated sugar, melted and cooled butter, eggs, egg yolk, vanilla extract, orange zest, and orange juice. Whisk vigorously for 1–2 minutes, until the mixture looks slightly thickened and creamy. The sugar will begin to dissolve and the mixture will lighten in color.

The orange zest should be evenly distributed so that every bite has a bit of citrus aroma.

Step 4: Bring the dough together and fold in mix-ins

Add the dry ingredients to the wet ingredients in two additions, using a spatula or wooden spoon to gently fold and stir just until no dry patches of flour remain. The dough will be thick, sticky, and slightly stiff—similar to a soft cookie dough.

Sprinkle the dried cranberries and chopped toasted pistachios over the dough and fold them in until evenly distributed. If the dough feels too sticky to handle, let it rest for 5–10 minutes; as the flour hydrates it will firm up slightly.

Step 5: Shape the logs and bake the first time

Lightly flour your hands. Divide the dough into two equal portions and place them on the parchment-lined baking sheet, spacing them a few inches apart. Shape each portion into a log about 10 inches (25 cm) long and 2 1/2 inches (6–7 cm) wide. Gently flatten the tops so the logs are an even thickness from end to end; this helps them bake uniformly.

In a small bowl, whisk together the egg white and water to make an egg wash. Brush a thin layer over the tops and sides of the logs, then sprinkle with coarse or granulated sugar if using. This gives the biscotti a lovely sheen and light crunch on top.

Bake for 25–30 minutes, or until the logs are lightly golden, puffed, and just firm to the touch in the center. A toothpick inserted in the center should come out mostly clean.

Step 6: Cool briefly and slice into biscotti

Remove the baking sheet from the oven and place it on a cooling rack. Let the logs cool on the pan for 10–15 minutes. This brief cooling time allows the structure to set so they slice cleanly, but they are still warm enough to cut without crumbling.

Carefully transfer one log at a time to a cutting board. Using a sharp serrated knife, slice the logs crosswise on a slight diagonal into slices about 1/2 inch (1.25 cm) thick. Use a gentle sawing motion to avoid tearing the crumb or dislodging too many nuts.

Step 7: Bake the slices a second time for crunch

Reduce the oven temperature to 300°F (150°C).

Arrange the sliced biscotti cut-side down on the parchment-lined baking sheet. They can be close but should not overlap. Bake for 10–12 minutes, then flip each biscotti so the other cut side faces down and bake for another 10–12 minutes.

The biscotti are done when they feel dry to the touch and lightly golden on the edges. They will continue to crisp up as they cool, so do not worry if they still feel slightly soft in the very center when hot.

Step 8: Cool completely and serve or store

Transfer the baked biscotti to a wire rack and let them cool completely, at least 30 minutes. As they cool, they will firm up into the classic crunchy texture that is perfect for dunking.

Serve with coffee, espresso, tea, or hot chocolate. For an extra-festive touch, you can drizzle them with melted white chocolate once they are fully cooled and let the chocolate set before storing.

Pro Tips

• Use room-temperature eggs. Cold eggs can cause the melted butter to firm up and make the batter uneven. Room-temperature eggs mix more smoothly and give a better texture.
• Do not overbake the first time. The first bake sets the structure but should not fully dry the biscotti. If they get too dark in the first bake, they may become overly hard after the second bake.
• Adjust the second bake for your preferred crunch. For very crunchy biscotti, bake toward the longer end of the time range. For a slightly softer center, shave off a few minutes on each side.
• Slice with a serrated knife. A serrated bread or tomato knife makes much cleaner cuts through the nuts and dried fruit, reducing crumbling.
• Toast the pistachios. A quick toast deepens their flavor and brings out their natural oil, which makes the pistachio flavor more pronounced in the final biscotti.

Variations

• White chocolate drizzle. Once the biscotti are fully cooled, drizzle with melted white chocolate and let set. The creamy sweetness pairs beautifully with the tart cranberries and orange.
• Almond twist. Replace half of the pistachios with sliced almonds and swap the vanilla extract for almond extract (use 1 teaspoon almond extract and 2 teaspoons vanilla).
• Extra-citrus version. Add an additional tablespoon of orange zest and use 1 tablespoon orange liqueur (such as Grand Marnier or Cointreau) in place of 1 tablespoon of the orange juice for a stronger orange flavor in an adults-only version.

Storage & Make-Ahead

Once completely cooled, store the biscotti in an airtight container at room temperature for up to 2 weeks. They keep their crunch very well. For longer storage, place in a freezer-safe container or bag and freeze for up to 3 months. To serve from frozen, let them thaw at room temperature for 15–20 minutes, or warm them briefly in a 300°F (150°C) oven for 5–7 minutes to refresh the texture.

You can also make the dough logs ahead. Shape the logs, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let the logs sit at room temperature while you preheat the oven, then proceed with the first bake (you may need to add 2–3 minutes to the baking time).

Nutrition (per serving)

Approximate values per biscotti (based on 24 biscotti, without chocolate drizzle): about 125 calories, 5 g fat, 2 g saturated fat, 18 g carbohydrates, 1 g fiber, 11 g sugar, 3 g protein, and 90 mg sodium. These numbers are estimates and will vary based on exact ingredients and portion sizes.