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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


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