Show Subscription Form

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

Pistachio Cranberry Biscotti Recipe

Read Reviews
3.5 3
Publisher Photo
These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 30 servings


  • 1-1/2 cups dried cranberries
  • 2 tablespoons orange juice
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled pistachios
  • 4 teaspoons grated lemon peel
  • ICING:
  • 1 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 to 2 tablespoons fat-free milk

Nutritional Facts

2 cookies equals 129 calories, 4 g fat (2 g saturated fat), 20 mg cholesterol, 109 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  1. Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough.
  2. On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes.
  3. Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool.
  4. For icing, combine confectioners' sugar and lemon peel in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container. Yield: 5 dozen.
Originally published as Pistachio Cranberry Biscotti in Light & Tasty October 2005, p35

Reviews for Pistachio Cranberry 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 :
Reviewed Dec. 10, 2011

"Loved this biscotti...Agree with a previous baker, the dough is very wet and would reduce the amount of cranberries and cut them in half refore adding them to the dough. will make again"

Reviewed Nov. 22, 2009

"While the cookies taste fine (not "blow me away fantastic"), but the dough was COOKIE dough, NOT biscotti dough.

Is there a step missing in the instruction "On a lightly floured work surface, divide dough into thirds." ?? This doughwais super-sticky and stuck to the board (however floured), my hands... everything. Maybe putting the dough in the fridge for an hour would help it stiffen up and be workable.
Also, when cutting the loaves, the cranberries were too numerous and about a half cup or so ended up on the cutting board. Seemed such a waste - I'd reduce the amount by half, the nuts as well (which I would finely chop rather than put in whole).
This was not my first time making biscotti, but it was for this recipe... which I will not be using again."

Reviewed Aug. 7, 2008

"I loved the flavor of these Biscotti, you can't go wrong with the cranberry and pistachio flavor. Everyone loved these cookies."

Loading Image