Pistachio and Cranberry Biscotti

    1 hour 10 minutes

    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.

    1331 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1257)


    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


    This is perhaps the most fantastic cookie I have ever made in my life. Here are my tips: 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) 2) I used 1 tsp. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) 3) I used slivered almonds instead of the pistachio nuts. The slivered almonds worked very well because they did not "chunk up" the batter. 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. I did now saw. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. I also first cut off just a tad bit from either in at first before cutting the slices off. 6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars. By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. These freeze beautifully as well. I LOVE this recipe!  -  13 Dec 2007  (Review from Allrecipes USA and Canada)


    This is a wonderful recipe. Italian friends have told me this taste "just the way biscotti is supposed to taste." I reduced pistachios by 1/2 cup and increased the cranberries by 1/2 cup. I also add 1/2 tsp. real orange extract. Otherwise, the recipe is perfect. If you are not getting 3 dozen, you may be making the logs too wide. Make them 2 inches wide and then flatten them slighty. It is a smaller biscotti than those sold in jars at coffee shops. DON'T use butter or margarine. Find a light good quality olive oil. Butter doesn't belong in biscotti--it won't age well and will become rancid instead of allowing the flavor to develop.  -  15 Dec 2005  (Review from Allrecipes USA and Canada)