Cranberry Pistachio Chocolate Biscotti

These Cranberry Pistachio Chocolate Biscotti are tailor-made for dunking in coffee or tea. The recipe makes enough to wrap some up for a friend and keep the rest for yourself!

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: About 5 dozen small biscotti

Ingredients

  • 2 cups (280 grams) all-purpose flour
  • 1 cup (200 grams) sugar
  • 1/2 cup (47.5 grams) unsweetened Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated orange zest
  • 3/4 cup dried sweetened cranberries
  • 3/4 cup shelled pistachios
  • 3 large eggs
  • 2 teaspoons vanilla extract

Method

1 Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

2 Combine dry ingredients: In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the orange zest, cranberries and pistachios until combined.

Cranberry Pistachio Chocolate Biscotti Cranberry Pistachio Chocolate Biscotti

3 Whisk together the eggs and vanilla, in a separate bowl.

4 Make the dough: Add the eggs to the bowl of dry ingredients and stir until blended. Use your hands as necessary to bring the dough together, mixing until no more dry flour remains.

Cranberry Pistachio Chocolate Biscotti

5 Shape the dough: On a lightly floured surface, turn out the dough and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place the logs about 4 inches apart on one of the baking sheets.

Cranberry Pistachio Chocolate Biscotti

6 Bake the biscotti logs: Bake the logs for 30 minutes, rotating the pans halfway through. When done, the logs should be risen and slightly firm. (They will still be a little soft in the center and that's ok.)

Cranberry Pistachio Chocolate Biscotti

7 Cool the logs for 10 minutes: Slide the logs, still on the parchment, onto a wire rack to cool for 10 minutes. The logs should still be warm and a little soft. Do not let the logs cool for longer or they become to crisp and brittle to slice neatly.

8 Slice the logs into biscotti: Transfer the logs to a cutting board. Use a serrated knife to cut the logs into slices roughly 1/2-inch thick – cut at a right angle for small biscotti or at a sharp angle for larger biscotti.

Transfer the biscotti to the baking sheets. Arrange the cookies close together, but without touching.

Cranberry Pistachio Chocolate Biscotti

9 Bake the cookies: Bake for 8 minutes. Turn the slices over and continue baking for 5 to 6 minutes longer, or until the biscotti are firm and dry. Cool on a wire rack.

The finished biscotti will keep for 2 weeks in an airtight container, but I doubt you will have them around that long. The baked cookies will also freeze well for up to 3 months.

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Comments

  • Mira

    I love this recipe. I plan to make it soon. However, i wonder if we can substitute the cranberry pistachio with dry fruits. Thank you in advance for your respond.

  • Desiree S.

    So, I made these and they are delicious, and here are my notes:
    1. The recipe as written, for me, did not provide enough moisture to make a dough. I added about 1/4 cup of water incrementally until I was able to get a good consistency.
    2. When I sliced the logs, some areas fell apart. I felt the longer I left it to cool, the easier it was to slice. I would let it cool a bit longer next time(maybe 15 minutes). The slicing was a definite challenge and they aren’t as clean cut as I would like them, but they are fine.

    Overall, a yummy recipe with room to customize. Thank you!

    • Sally

      I’m glad you liked these and that they worked out in the end. If you measure flour instead of weighing it, it can effect the consistency of the dough. But you definitely did the right thing. This should not be too taxing! :) Also, I usually use a serrated knife when I slice the cookies. A sawing motion also helps.

      Happy Holidays,
      Sally

  • Sandy

    This was confusing. Are there a total of two logs or four?

    • Emma Christensen

      Hi, Sandy! Just two logs. Divide the dough in half and shape each half into logs. I think where you’re getting confused is that the (2) logs are then spaced 4 inches apart on the baking sheet? Let me know if this makes sense now!

      • Sandy

        These came out great. The confusion was the number of baking sheets to prep in the description instructions. I realize now one sheet must have been for the sliced cookies to go back in the oven. Any chance you have another recipe, similar to the ease of this one but without chocolate??

        • Sally

          Hi Sandy, The two baking sheets were used because not all the slices would fit on a single baking sheet. Glad you liked these! I think there are a couple of other recipes without chocolate for biscotti on this site. Happy Holidays!
          Sally

  • araucano

    I love,love this recipe,looking forward to making it soon.A note please,can I use whole wheat
    flour instead of regular flour? .Thank you in advance for your reply,araucano.

    • Sally

      Hi there! I haven’t actually tried this with whole wheat flour. If you want to experiment, I suggest you use ww pastry flour, and since whole wheat flour absorbs more liquid than white flour, you may find you need to add a little extra (1-3 tablespoons) liquid if the dough seems too dry–either water, milk, or orange juice would all work. Hope that helps!

  • Sue

    Do you know the nutrional counts for these?

  • Patti MacRae

    No butter, only recipe I have with no fat???