Pistachio and cranberry biscotti

Prep 30 min
Total 1 hour 20 min
Makes 30 to 35 cookies

Our master biscotti recipe! This cookie can be anything (and everything) you want it to be. Simple swaps and extra touches mean everyone gets to have their favourite kind.



2 1/4 cups
all-purpose flour
3/4 tsp
1 tsp
1/3 cup
unsalted butter, at room temperature
2 tsp
1 cup
chopped pistachios
1 cup
dried cranberries


  • PRHEAT oven to 325F. Line a large baking sheet with parchment. Stir flour with baking powder and salt in a medium bowl.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until pale and fluffy. Beat in eggs, 1 at a time, then vanilla. Stir in flour mixture until combined. Stir in pistachios and cranberries. Gather dough together and divide in half on prepared sheet. Shape each portion into a 2-in.-wide and 3/4-in.-high log. Place logs 3 in. apart, as they will spread.
  • BAKE  in centre of oven until tops are almost firm but still golden, 30 to 35 min. Remove from oven and let stand until loaves are cool enough to touch, about 10 min. Cut each diagonally into 1/2-in. slices. Place a rack on baking sheet. Arrange sliced biscotti on rack, cut-side down. Continue baking until very firm and golden brown, 20 to 30 more min. Store in an airtight container up to 1 week or freeze up to 1 month.
  • Visit our Holiday Cookies page for 160 recipes


Calories 101
Protein 2 g
Carbohydrates 15 g
Fat 4 g
Fibre 1 g
Sodium 76 mg

Chatelaine Quickies: Pecan-cranberry granola

Issue: December 2013

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Photo credit: Pistachio and cranberry biscotti recipe Photo by Erik Putz

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