Cranberry & Pistachio Biscotti Recipe
Cranberry & Pistachio Biscotti Recipe photo by Taste of Home
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Cranberry & Pistachio Biscotti Recipe

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This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 32 servings


  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chopped pistachios
  • 1/2 cup dried cranberries

Nutritional Facts

1 each: 85 calories, 3g fat (0 saturated fat), 13mg cholesterol, 46mg sodium, 12g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.


  1. In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.
  2. Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 18-22 minutes or until set.
  3. Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Cranberry Pistachio Biscotti in Healthy Cooking February/March 2011, p17

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patsouders User ID: 6317416 252253
Reviewed Aug. 5, 2016

"Excellent and not very difficult to make. Made many times and everyone always love them."

Valeriemarie User ID: 6020533 115671
Reviewed Jun. 2, 2011

"quick, easy and delicious!"

CStrat User ID: 5791313 124058
Reviewed May. 5, 2011

"This was my first attempt at biscotti, and I was very pleased with the results. Have made it twice so far - first with pecans (didn't have pistachios on hand); excellent! Second time used the pistachios - again, very good! Everyone really liked them. I will make over and over again - they're low sodium, low fat...yummy....and a real hit!"

wptrains User ID: 454826 114331
Reviewed Feb. 25, 2011

"would definitely make this recipe again. Loved the flavor of the pistachios with the cranberries. It would make a great Christmas gift."

[email protected] User ID: 3572716 182457
Reviewed Feb. 24, 2011

"This turned out as good as or maybe better than commercial biscotti! I gave some as a gift because it was so good!"

sldudding User ID: 75815 191640
Reviewed Feb. 11, 2011

"This recipe is excellent. Just did one thing different. Although cranberries would be good, I chopped the same amount of dried cherries and it was a delicious combination."

danielleylee User ID: 4484886 124050
Reviewed Jan. 30, 2011

"I couldn't wait to make these!!! I did change just a few things. 1st I used 1/2 cup of whole wheat flour and 1 and 1/4 cup of AP flour. 2nd used one whole egg and and 2 egg whites. I would make these again for sure!"

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