Cranberry Pistachio Biscotti

Cranberry Pistachio Biscotti


1305 people made this

About this recipe: Flecks of red and green make this a great biscuit recipe for Christmas. If you're not keen on pistachios, feel free to substitute almonds, pecans or walnuts. If your nuts are salted, omit the salt in the recipe.

Gerry Meyer

Serves: 36 

  • 4 tablespoons olive oil
  • 150g caster sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 225g plain flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 60g dried cranberries
  • 200g pistachio nuts

Prep:25min  ›  Cook:45min  ›  Extra time:10min  ›  Ready in:1hr20min 

  1. Preheat the oven to 150 C / Gas mark 2.
  2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  3. Divide dough in half. Form two logs (30x5cm) on a baking tray that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough more easily.
  4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 140 C / Gas mark 1.
  5. Cut logs on diagonal into 1cm thick slices. Lay on sides on parchment covered baking tray. Bake approximately 8 to 10 minutes, or until dry; cool.

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Reviews (5)


a little 'wet' could add a little more flour but otherwise mmmmmmm! - 10 Dec 2012


first time I have made biscotti and they are so easy to make and taste delicious. Will defo be making them again. - 14 Nov 2010


Absolutely delicious, will make them again and again. - 20 Dec 2009

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