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sliced cranberry pistachio biscotti standing upright on a wooden cutting board in a wide horizontal shot, an espresso cup and scattered pistachios beside them, bright natural light, shallow depth of field, landscape orientation

Cranberry Pistachio Biscotti

Deliciously crunchy almond biscotti is enriched with bright red cranberries and festive green pistachios for a perfect treat to have with your coffee.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 biscotti
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.75 cup sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs
  • 1 tsp almond extract
  • 0.5 cup dried cranberries
  • 0.5 cup shelled pistachios

Method
 

  1. Whisk flour, baking powder, sugar, and a pinch of salt.
  2. Stir in melted butter, eggs, and almond extract until a stiff dough forms, then fold in cranberries and pistachios.
  3. Shape into two flat logs on a lined sheet and bake at 350F for 25 minutes.
  4. Cool 10 minutes, then slice diagonally into 3/4-inch pieces.
  5. Lay cut-side down and bake 7-8 minutes per side until crisp and golden.

Notes

Let the logs cool before slicing or they'll crumble on you.