Cranberry and Pistachio Biscotti

Featured in the Honolulu Star-Advertiser on December 5, 2012.



Cranberry and Pistachio Biscotti

  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup dried cranberries
  • 1/2 cup shelled roasted pistachios


  1. Preheat oven to 350°F.
  2. Line baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  4. Using an electric mixer, beat the butter and sugar until smooth.
  5. One at a time, beat in the eggs.
  6. Mix in the almond extract.
  7. With the mixer on low, gradually add the flour mixture, mixing until just incorporated.
  8. Mix in the cranberries and pistachios.
  9. On a floured surface, divide the dough in half and shape into two 10-by-2-inch logs.
  10. Sprinkle flour on hands to prevent dough from sticking.
  11. Place on a parchment-lined baking sheet.
  12. Bake until just golden around the edges and firm to the touch, about 22 to 25 minutes.
  13. Let cool for 30 minutes.
  14. Reduce oven to 300°F.
  15. Using a serrated knife, cut the logs into 1/2-inch-thick slices.
  16. Arrange in a single layer on the baking sheet.
  17. Bake until dry and crisp, 15 to 18 minutes per side.
  18. Keep at room temperature in an airtight container for up to 3 weeks.

Makes 36 cookies.

Approximate Nutrient Analysis per cookie:
100 calories, 3.5 g fat, 2 g saturated fat, 15 mg cholesterol, 60 mg sodium, 14 g carbohydrate, 0 g fiber, 7 g sugar, 2 g protein


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