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

Cranberry & Pistachio Biscotti Recipe

Read Reviews
5 7 7
Publisher Photo
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 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 (0g 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

Reviews for Cranberry & Pistachio Biscotti

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
patsouders 252253
Reviewed Aug. 5, 2016

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

Valeriemarie 115671
Reviewed Jun. 2, 2011

"quick, easy and delicious!"

CStrat 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 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."

MY REVIEW 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 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 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!"

Loading Image