Two cranberry pistachio biscotti on a red napkin next to a cup of black coffee with more biscotti in the background.

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Biscotti (Italian for biscuits) are a twice-baked, traditional Italian treat with a satisfying crunch and we love them for their versatility. Their crisp texture is perfect for dunking into a morning cup of coffee, an after-dinner espresso, or a glass of dessert wine. Plus, once you master a basic recipe for biscotti, it’s easy to vary the flavors too.

These cranberry pistachio biscotti are a favorite of ours for the holidays because of the festive red and green color combination of their ingredients. And, because the recipe is an authentic Italian-style version made without butter, they have a fairly long shelf life that makes them perfect for gift-giving.

Key Ingredients

In addition to standard baking ingredients like flour, sugar, eggs, and vanilla, here’s what you need to make our cranberry pistachio biscotti:

Dried cranberries: Any brand of dried cranberries will do for this recipe, just be sure to plump them up in hot water and pat them dry before adding them to the biscotti dough. This extra step makes for better texture and more cranberry flavor in your biscotti.
Pistachios: Look for dry-roasted, unsalted pistachios for this recipe. You may be able to find them already shelled, but if not, be sure to measure them after shelling and allow a few extra minutes of prep time for the recipe.

How to Make Cranberry Pistachio Biscotti

Place the dried cranberries in a small bowl and pour just enough boiling water over them to cover. Soak until plump and softened, about 10 minutes, then drain thoroughly and pat dry gently with paper towels.
Position a rack in the center of the oven and preheat to 325°F.
Line a rimmed baking sheet with parchment paper and dust with flour.
Combine the flour, sugar, baking soda and powder, and salt in a large mixing bowl.
Add eggs and vanilla and combine just long enough to form a dough.
Mix in the cranberries and nuts until well blended. Note: You can use an electric mixer to make the dough if desired.
Turn the dough out onto a well-floured surface, knead several times, then cut in half.
Using well-floured hands, transfer the dough to the prepared baking sheet and form each into a slightly flattened log.
Space the logs about 3″ apart and brush them with egg wash.
Bake until golden, 25 to 30 minutes.
Cool the logs on the baking sheet on a rack for at least 10 minutes before handling.
Once cooled, transfer them to a cutting board and use a serrated knife to cut them diagonally into 1/2 to 3/4-inch-thick slices.
Arrange the slices in a single layer on the baking sheet (cut side down). You don’t need much space between them as they won’t spread during baking.
Bake until golden and crisp, 20 to 25 minutes total, turning once about midway through baking.
Cool completely before storing.

Two photo collage, cranberry pistachio biscotti logs being brushed with egg wash prior to baking and baked logs on a cutting board, one sliced, one whole.

How to Store Biscotti

Because these biscotti aren’t made with butter, they have a relatively long shelf life for homemade cookies. Here’s how to store them:

Cool biscotti completely and store them at room temperature in airtight containers. They should stay fresh for about two weeks. For longer storage, wrap tightly and freeze for up to three months.