Cranberry-Pistachio Biscotti

Photo by Manfred Koh
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  • Makes 40 cookies
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 78 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 17 mg
    • Sodium 49 mg
    • Protein 1 g
    • Fiber 0 g


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


  1. Heat oven to 350º F. In a medium bowl, combine the flour, baking powder, and salt.
  2. With an electric mixer, beat the butter and sugar until just smooth. One at a time, beat in the eggs. Mix in the almond extract. Add the flour mixture and mix until just incorporated. Mix in the cranberries and pistachios.
  3. 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.
  4. Reduce oven to 300º 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.