This cranberry pistachio biscotti is a twice-baked Italian almond-extract cookie flavored with bright orange zest and studded with tart cranberries and roasted pistachios, delivering a crisp, dunkable texture perfect for coffee.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In the bowl of a stand mixer, cream together the room temperature unsalted butter and granulated sugar.
Add the eggs, orange zest, orange extract, and almond extract. Mix until well combined.
On a piece of parchment paper, sift together the all-purpose flour and baking powder.
Add the kosher salt to the wet ingredients in the mixer bowl. Using the parchment paper as a funnel, gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined.
Fold in the roughly chopped pistachios and dried cranberries.
Preheat the oven to 325°F (163°C).
Divide the dough in half. On a parchment-lined baking sheet, roll each half into a log.
Bake the logs for 35-40 minutes.
Remove from the oven and let the logs cool slightly on the pan. Reduce the oven temperature to 300°F (150°C).
Once cool enough to handle, transfer the logs to a cutting board and slice diagonally into 1/2-inch thick pieces.
Arrange the slices cut-side down on the parchment-lined baking sheet.
Return to the oven for the second bake. Bake for 25 minutes, or until crispy and golden.
Let the biscotti cool completely on a wire rack before serving or storing in an airtight container.
Store cooled biscotti in an airtight container at room temperature for up to 3 weeks; reheat briefly in a 300°F oven if they soften.
stand mixer or hand mixer · loaf pan or baking sheet · serrated knife
The first bake sets the dough into a loaf; slicing and the second bake removes moisture, creating the signature hard, crispy texture ideal for dunking.
Yes, dried cranberries work well and provide a more concentrated tart flavor. Use the same amount, though they may need a brief chop if very large.
Stored in an airtight container at room temperature, biscotti keeps for 2–3 weeks due to its low moisture content.
The second bake is typically at 325°F (163°C) for 10–15 minutes per side until dry and lightly golden, though check your specific recipe for exact timing.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Simple San Marzano Tomato Pasta
25 min · Shereen Pavlides
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Japanese Castella Cake (Kasutera)
80 min
Castella Cake
55 min
Antipasto Salad
10 min
Antipasto Pasta Salad with Italian Vinaigrette Dressing
40 min
Italian Antipasto Salad
20 min
