Cranberry Pistachio Biscotti Recipe

A delicious twice-baked cranberry pistachio biscotti recipe.

With biscotti you bake once to give them their shape, and then bake again to give them their crunch. These delicious cranberry pistachio biscotti are particularly nice at Christmas, but good for any other time of year as well!

Optionally drizzle some melted white chocolate over them for an extra level of sweetness and to contrast their crunchiness nicely.

Cranberry Pistachio Biscotti Recipe

You need:

  • 150g plain flour
  • 70g caster sugar
  • 5g orange zest or orange peel powder
  • 5g vanilla powder or vanilla bean
  • 1/2 tsp baking powder
  • 50g pistachios – whole, raw kernels
  • 50g dried cranberries
  • 1 whole egg
  • 70g white chocolate chips


  1. In a mixing bowl, mix together your flour, orange, vanilla and baking powder.
  2. Separately, whisk together your egg with your caster sugar until it has thickened and become quite fluffy and pale.
  3. Combine your beaten egg with your flour mix and use your hands to knead together. It will be quite a dry dough.
  4. Once fully combined, add in your pistachios and cranberries and use your hands to work the dough gently so that the fruit and nuts are read evenly.
  5. Once combined, transfer the dough either to a floured surface or onto a sheet of baking paper. Using your hands, form it into a log shape. When I tested this recipe my dough log was about 30cm length & about 5cm high.
  6. Press the log down from the top so that it becomes more oblong and wider.
  7. Pre-heat the oven to 160°C.
  8. Place your biscuit log on a sheet of greaseproof paper on a baking tray and bake for about 30 minutes or until firm.
  9. Remove from the oven and allow to cool and change the temperature on the oven from 160°C to 150°C.
  10. Using a bread knife (one of those ones where the blade is sort of spiky), cut your log into even slices, roughly 0.6-0.8cm thick. If you prefer it thicker or thinner than this, that is fine of course.
  11. Arrange the slices flat on a baking tray and bake for 5 minutes, then remove from the oven, flip over and bake for another 5 minutes.
  12. Allow to cool to room temperature.
  13. (Optional step) In a double boiler, melt around 70g white chocolate and gently drizzle over your cooled biscotti. If the chocolate is too thick, add a little bit of milk to it to thin it out. If you don’t add too much it should stay thick enough to set firm.
  14. (Optional) Allow white chocolate to set and enjoy!
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