Cranberry Pistachio Biscotti

When I fall for a recipe, I fall hard.  Scones, for example… I can’t get enough.  I’ve made countless versions, both savory and sweet.  Muffins, too, have a special place in my heart.  But now, my friends, I have a new obsession: biscotti.

I try to deny the existence of a sweet tooth, but I may have a little one. The fact is that my ideal dessert isn’t overly sugary. I want my treats to feel decadent without actually being decadent. Which may be the best way of looking at biscotti. It’s true that these consist of butter and sugar and eggs, but for the number that it makes, these are actually not all that unhealthy. It’s portion control, though you don’t even realize its being enforced.  If only I could find a cheesecake that did the same thing.

So, yeah, I’m a bit obsessed with these biscotti.  I’d be lying if I told you I only ate one of these a day (it was two… ok three.  Maybe a half, too. Sigh.).   These make for a wonderful breakfast with your morning coffee, a snack after lunch, a nibble before bed.  I swear I have will power (no, I really don’t. None at all actually).  But don’t let this deter you from making them. Just be sure to give at least half away to friends.

Cranberry Pistachio Biscotti

(adapted from Tyler Florence’s recipe)

makes approximately 48 biscotti


1 cup shelled pistachios

1 cup dried cranberries

1/2 cup (1 stick) unsalted butter

3 eggs

1 cup sugar

1 teaspoon vanilla extract

3 1/2 cups flour, plus more for surface

1 teaspoon baking powder

1/2 teaspoon salt


1. Preheat the oven to 350 degrees

2. Line a baking sheet with aluminum foil and spread pistachios over pan.  Bake in the oven for 8-10 minutes, until browned slightly.

3. In a bowl of  a mixer, cream butter and then add in the eggs.  Beat until smooth.  Add in the sugar and mix until fully incorporated.  Add in the vanilla.

4. In a separate bowl, whisk together the flour, baking powder and salt.  With the mixer on low, slowly add the flour mixture to the wet ingredients and mix until combined.

5. Toss in the pistachios and cranberries and mix into the batter with a wooden spoon.

6. Turn the dough out onto a lightly floured surface and cut in half.

7. Roll each portion into a 12-inch long, 1-inch high log.  Transfer logs to an ungreased baking sheet and bake in the oven for 35 minutes, or until the bottoms have browned slightly.

8. Let the logs cool and then slice each on a diagonal to create 12-1 inch biscotti.

9. Lay each cookie flat on the baking sheet and bake for 5 minutes.  Flip cookies over and bake for an additional 5 minutes.

10. Let cool before serving.

Cookies can be stored in an airtight container.



  • October 5, 2012 - 5:58 am

    Jenny @ BAKE - I need to have a go at this recipe!ReplyCancel

  • October 5, 2012 - 6:56 am

    Rosie @ Sweetapolita - These are truly something special, Brian! I agree that biscotti are decadent without being decadent, and I feel that they do make the ultimate gifty baked good. It’s not something you often hear of people making for themselves, so it’s the ultimate treat when they’re homemade. Gorgeous images too, my friend!ReplyCancel

  • October 5, 2012 - 8:30 am

    Ken┃hungry rabbit - I love the festive colors of this biscotti. You can always make mini cheesecake for portion control … until you pop them in your mouth like tactics.ReplyCancel

  • October 5, 2012 - 8:34 am

    Andrew Frishman - Mnnn. . . I LOVES me some biscotti, especially when it’s pistachariffic.

    Me alegria comer lo que Brian cocinará.ReplyCancel

  • October 5, 2012 - 8:49 am

    Rachel @ Baked by Rachel - I know that recipe obsession well. Maybe this year I’ll get around to making biscotti. I LOVE that you added cranberries! :)ReplyCancel

  • October 5, 2012 - 9:00 am

    baker in disguise - oh.. i love biscotti… u can never just stop at one.. another of my fav combinations is fig, apricots and pistachios…ReplyCancel

  • October 5, 2012 - 9:35 am

    Sommer@ASpicyPerspective - Such pretty shots! I love eating pistachios because you are forced to eat them slowly.ReplyCancel

  • October 5, 2012 - 9:35 am

    Jen @ My Kitchen Addiction - Yum! These look amazing… And, I just happen to have cranberries and pistachios in the pantry just begging to be added to some biscotti. :)ReplyCancel

  • October 5, 2012 - 9:37 am

    Alison @ Ingredients, Inc. - I can’t wait to make theseReplyCancel

  • October 5, 2012 - 10:25 am

    Bianca @ Confessions of a Chocoholic - I would usually prefer a chocolate biscotti (no surprise) but this cranberry pistachio version sounds divine!ReplyCancel

  • October 5, 2012 - 10:46 am

    Dixya @ Food, Pleasure and Health - biscottis are my weaknesses too. the only way to portion control these are make small batch or give most of it to friends and family..cranberries and pistachios such a yumm comboReplyCancel

  • October 5, 2012 - 11:51 am

    Laura (Tutti Dolci) - Beautiful biscotti, I love the cranberry and pistachio pairing!ReplyCancel

  • October 5, 2012 - 1:30 pm

    Carolyn - I don’t know what it is about biscotti, its dry crunchiness, the way you can dip it in coffee, but boy I love the stuff!ReplyCancel

  • October 5, 2012 - 4:56 pm

    Lisa | With Style and Grace - this is my favorite flavor combination for a biscotti! I need to figure out how to make this gluten-free so I can have with my tea. I didn’t tell you, I just aged 20 years 😉ReplyCancel

  • October 5, 2012 - 6:24 pm

    Monet - Now wouldn’t this be perfect with my afternoon cup of tea? Thank you for sharing this delicious recipe. Cranberry and pistachio is a classic combination in my book. I hope you have a wonderful weekend!ReplyCancel

  • October 5, 2012 - 8:46 pm

    Sylvie @ Gourmande in the Kitchen - Well if you’re looking for a friend to take them off your hands….;-)ReplyCancel

  • October 5, 2012 - 8:56 pm

    Jeanette - My mom makes almond biscotti for my kids but I love the combination of cranberries and pistachios – so festive!ReplyCancel

  • October 5, 2012 - 9:05 pm

    Michelle - There is nothing wrong with three and a half biscotti in a single setting. It’s just that good! The colors are so pretty, too!ReplyCancel

  • October 6, 2012 - 12:26 am

    Anna @ Crunchy Creamy Sweet - I was never a fan of biscotti. But these? These I want to make! Cranberry Pistachio is my favorite combination ever!ReplyCancel

  • October 6, 2012 - 6:24 am

    Joanne - Biscotti are definitely more addictive than they seem, that’s for sure! I’ve done the cranberry pistachio combo and it’s amazing!ReplyCancel

  • October 6, 2012 - 8:03 am

    shelly (cookies and cups) - I love biscotti, but have never made it! I need to fix that situation asap!ReplyCancel

  • October 6, 2012 - 11:37 am

    Toni | Boulder Locavore - Brian I love this recipe! I have my paternal Grandmother’s recipe for traditional biscotti. I remember her making it every time we’d visit (usually once a year). It’s such a wonderful cookie and so unique. I love your seasonal touches!ReplyCancel

  • October 6, 2012 - 8:30 pm

    Stacey - Pistachios have become our new best friend and I love that you included them here! Applaud your new biscotti fancy! :)ReplyCancel

  • October 6, 2012 - 10:24 pm

    Amy @ Spin The Meal - Oh man, these are begging to be dunked in a steaming cup of coffee. Beautiful pictures and mouthwatering recipe. Bravo to you!ReplyCancel

  • October 6, 2012 - 10:25 pm

    Gwen @SimplyHealthyFamily - Oh Brian, you really hit it on the nail. Funny, I havn’t had a biscotti in so, so long but a co-worker brought some into work today so I indulged……

    Cranberry and pistachio are a favorite combonation of mine and I will have to over come my fear of baking and give these a try. The fall weather and my love for good ‘not to decadent’ treats with my coffee are an overwhelmingly good excuse to make these.ReplyCancel

  • October 6, 2012 - 11:53 pm

    Kiran @ - This looks so festive! Perfect for a gift basket :)ReplyCancel

  • October 7, 2012 - 8:02 pm

    Jenny - They sound so tasty! They look studded with little red and green jewels – quite festive actually, I might make them at Christmas.ReplyCancel

  • October 7, 2012 - 9:50 pm

    Lora @cakeduchess - We’re always spoiled by my mom’s biscotti. As a matter of fact, she needs to make some more soon and I think I will pass her this delicious recipe to try. :)ReplyCancel

  • October 8, 2012 - 9:28 am

    Kiersten @ Oh My Veggies - I used to think I hated biscotti because I had only tried the crappy store-bought kind. They are absolutely divine when you make them yourself! I love the combination of cranberries and pistachios in these.ReplyCancel

  • October 8, 2012 - 10:26 am

    TidyMom - you know, I’ve never made biscotti…..but I think I just found the recipe to start with!! these look and sound incredible Brian!ReplyCancel

  • October 8, 2012 - 1:24 pm

    Rosa - Beautiful! Biscotti are divine and yours look extra delicious.



  • October 8, 2012 - 1:39 pm

    naomi - I’m with you on biscotti-LOVE. They are my favorite coffee dunkers. Loving this recipe and the pistachio and cranberry combo!ReplyCancel

  • October 8, 2012 - 3:24 pm

    Tina @ MorePleaseRecipes - This is such a beautiful biscotti recipe. And your image of the pistachios is just such an inspiration. Thanks Brian!ReplyCancel

  • October 11, 2012 - 7:57 am

    Jacqueline @How to be a Gourmand - Wonderful photography and nice to have fruit in the biscotti with pistachio.ReplyCancel

  • October 11, 2012 - 2:23 pm

    Kathy - Panini Happy - There’s no denying the existence of my sweet tooth, lol. And it wants these biscotti!ReplyCancel

  • October 11, 2012 - 2:35 pm

    Russell van Kraayenburg - This biscotti looks awesome. I love the speckle of green and red in it.ReplyCancel

  • October 14, 2012 - 10:47 pm

    MikeVFMK - Dig this biscotti! Loving the cranberry/pistachio combination. And I could go for a batch of these for my morning coffees!! beautiful.ReplyCancel

  • August 7, 2013 - 9:14 pm

    Jenna - Wow these look great! I love biscotti, it’s the best snack ever. Here is a cranberry and pistachio biscotti recipe you might like to try.
    Thanks for sharing :)ReplyCancel

  • August 8, 2013 - 7:53 am

    National Cookie Day - […] the basic premise behind these. But then the other day I got even more excited when I saw these Cranberry Pistachio Biscotti. So I thought why not throw them all in together and add some Heath toffee (random ingredient in my […]ReplyCancel

  • November 27, 2013 - 10:07 pm

    Velva Vansickle - Have to try these looks greatReplyCancel

  • November 28, 2013 - 2:43 am

    Velva Vansickle - When I add it up I come out with 24 not 48 it says u cut 12 per log 2 logs=24 helpReplyCancel

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