Cranberry Pistachio Biscotti

Always wondered how to prepare homemade biscotti? Our Cranberry Pistachio Biscotti recipe has you covered. Traditionally served alongside hot coffee or tea, this recipe can help elevate your morning routine, introducing wonderfully light, crisp, and crunchy cookies. 

The key to this recipe is to whisk the ingredients, including the whole pistachios and cranberries, until completely combined and smooth. This will ensure your biscotti are not lacking in flavour or texture. Biscotti are typically baked twice, and this recipe is no different. Be sure to grab your Insulated Cookie Sheet – you’re going to need it! This piece of bakeware accommodates the different baking steps of this recipe, maintaining even heat throughout. 

Our Cranberry Pistachio Biscotti makes for a wonderful addition to any dessert table, and offers up enough leftovers for tomorrow’s morning coffee! This recipe takes just under two hours to prepare, serving up about three dozen biscotti. Here are all the ingredients you’ll need along with the steps to follow before you tackle this Tuscan staple. 

Preheat oven to 300°F.

In a large mixing bowl, whisk together the olive oil and sugar. Add the vanilla extract and eggs and whisk to combine.

In another large mixing bowl, whisk together the flour, salt and baking powder. Gradually add to the sugar mixture, making sure each addition is incorporated before adding more. Add the cranberries and 1 1/2 cups whole pistachios and stir by hand just until incorporated. Dough will be sticky.

Line a sheet pan with parchment paper. Divide the dough in half and form each half into two long logs on the parchment, each about 2 inches wide. Bake in preheated oven for 35 minutes.

Remove from the oven and set aside to cool for no longer than 10 minutes, just until cool enough to handle. Place each log onto a cutting board and cut into 3/4-inch slices on a diagonal. Place slices back on sheet pan and bake for 8-10 minutes longer. Biscotti should be golden brown and very dry. Allow cookies to cool before icing.

Melt semi-sweet chocolate in a small bowl in the microwave in 30 second increments, stirring each time, until fully melted. If chocolate is too thick add very small amounts (½ teaspoon at a time) of vegetable oil. Dip one end of the cookies into the chocolate and then roll in remaining 1/2 cup chopped pistachios. Lay on parchment paper to set.

Recipe created for Le Creuset by: Dan Pelosi @grossypelosi