Cranberry-Pistachio Biscotti

Photo by Ka Yeung/Tinkerbox Studio Inc.
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  • Makes 40 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 86 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 15 mg
    • Sodium 53 mg
    • Protein 1.5 g
    • Carbohydrate 13 g
    • Sugar 6 g
    • Fiber 0.5 g
    • Iron 0.5 mg
    • Calcium 19 mg


  1. Check 2 1/2cups all-purpose flour, spooned and leveled
  2. Check 2teaspoons baking powder
  3. Check 1/2teaspoon kosher salt
  4. Check 1/2cup (1 stick) unsalted butter, at room temperature
  5. Check 1cup sugar
  6. Check 2 large eggs
  7. Check 1teaspoon almond extract
  8. Check 1/2cup dried cranberries
  9. Check 1/2cup shelled roasted pistachios


  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar until smooth. One at a time, beat in the eggs. Mix in the almond extract.
  3. With the mixer on low, gradually add the flour mixture, mixing until just incorporated. Mix in the cranberries and pistachios.
  4. Divide the dough in half and shape into two 10-by-2-inch logs. Place on a parchment-lined baking sheet. Bake until just golden around the edges and firm to the touch, 22 to 25 minutes. Let cool for 30 minutes.
  5. Reduce oven to 300° F. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on the baking sheet. Bake until dry and crisp, 15 to 18 minutes per side.
  6. Keep at room temperature in an airtight container for up to 3 weeks.