Pistachio and Cranberry Biscotti

Pistachio and Cranberry Biscotti


1283 people made this

The red and green of the cranberries and pistachios make these biscuits great for Christmas. I've used other nuts instead of pistachios as well.

Gerry Meyer

Serves: 36 

  • 65ml olive oil
  • 3/4 cup (185g) white sugar
  • 2 teaspoons vanilla essence
  • 1/2 teaspoon almond essence
  • 2 eggs
  • 1 3/4 cups plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Preheat the oven to 150 degrees C.
  2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond essences, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with baking paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 135 degrees C.
  5. Cut logs on diagonal into 2cm thick slices. Lay on sides on lined baking trays. Bake approximately 8 to 10 minutes, or until dry; cool.

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Reviews (1)


I made this at weekend as I love Biscotti, but find it very expensive to buy. Simple to make, tasted lovely, but next time I would substitute Orange or Lemon essence in place of the Almond essence as I found it quite overpowering.Had difficulty cutting it, despite getting tips from other sites as to how to cut it without it falling apart. Perhaps I should leave it longer than 10 mins to cool down. Overall pleased with result, but will fine tune it next time. - 04 Dec 2012

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