Holiday Biscotti

Total Time

Prep: 20 min. + chilling Bake: 50 min.


2 dozen

Updated: Jul. 27, 2023
A twice-baked Italian cookie, biscotti makes a wonderful "dunker." A pretty way to present a batch is on a seasonal plate arranged in a wagon-wheel fashion. —Libia Foglesong, San Bruno, California


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup dried cranberries, coarsely chopped
  • 2/3 cup pistachios, coarsely chopped
  • 2 tablespoons grated orange zest


  1. In a bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange zest. Chill 30 minutes. Preheat oven to 350°.
  2. Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. in diameter. Place on an ungreased baking sheet. Bake 30-35 minutes.
  3. Cool for 5 minutes. Cut diagonally into 3/4-in.-thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake 9-10 minutes. Turn slices over. Bake until golden brown, 10 minutes longer. Cool on a wire rack. Store in an airtight container.

Nutrition Facts

1 cookie: 164 calories, 6g fat (3g saturated fat), 37mg cholesterol, 144mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 3g protein.