Christmas Pistachio Cranberry Biscotti

24 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Christmas Pistachio Cranberry Biscotti are a delicious, crumbly, melt-in-your-mouth treat with orange zest, dried cranberries, and nuts.

Delicious Biscotti is the Cookie you eat with coffee! It might seem fancy, but it’s actually pretty easy to master. Cranberry-Pistachio Biscotti recipe is a great grab-and-go Breakfast during the busy holidays. Be sure to try our other holiday flavors like Dark Chocolate Orange Biscotti and Gingerbread Dipped Biscotti too.

Sabrina’s Cranberry Pistachio Biscotti Recipe

Biscotti are twice-baked Italian-style cookies. They have a distinct crumbly texture that’s perfect for enjoying with a cup of coffee. Plus, their simple base is easy to add lots of flavors and mix-ins to, just like in this Christmas Pistachio Cranberry version.

This Biscotti recipe has quickly become a favorite for holiday brunches and other festive occasions. Adding dried cranberries and orange zest to the simple biscuit-like dough gives it the perfect seasonal flavor, and the red cranberries make them look more bright and cheery. Plus, the addition of pistachios gives that bit of extra crunch.

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  • Dough: The biscotti dough is made using a basic recipe of ½ cup of vegetable oil, 1 cup of sugar, 3 eggs, 3 ¼ cup of flour, and 1 tablespoon of baking powder. When the ingredients are combined, the dough will have a slightly sticky consistency, so it is good to use a little more flour on your hands and work surface to make shaping it easier.
  • Cranberries: It’s better to use dry fruit in biscotti than fresh to keep your dough from being too moist. The ½ cup of dried cranberries add the perfect flavor and sweetness, but they don’t add the excess liquid that fresh cranberries would.
  • Orange Zest: Orange and cranberry flavors are a perfect match, especially if you want a festive Christmas flavor. Just mix 1 tablespoon orange zest into the dough to give it the perfect amount of bright citrus flavor.
  • Pistachios: The ½ cup of pistachios add more festive flavor plus a bit of a fancier touch than other nuts. Make sure that you use chopped pistachios that are fairly small. If the nuts are too big, they can make the biscotti crack when your knife hits them.
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How to Make

Time needed: 45 minutes.

  1. Prep Time

    Turn the oven heat to 375 degrees. Then line two baking sheets with parchment paper, and set them to the side while making the dough.

  2. Biscotti Dough

    Whisk together the vegetable oil, granulated sugar, eggs, and orange zest in a large mixing bowl. Then add the all-purpose flour and baking powder. Whisk in the dry ingredients until just combined. Then stir in the pistachio nuts and the dried cranberries.Christmas Pistachio Cranberry Biscotti collage

  3. Shape the Dough

    Divide the mixture into two even pieces. Use floured hands to roll them into dough logs about the size of your baking trays. Place each log onto a parchment-lined baking sheet, and continue rolling until they’re about ½ inch thick and 4 inches wide. You may have to shorten them slightly to get them the correct size.Christmas Pistachio Cranberry Biscotti collage

  4. First Bake

    Bake the Cranberry Pistachio Biscotti logs for 20-22 minutes in the preheated oven. Take them out when they’re light golden brown. Then let them cool slightly before using a pizza cutter or serrated knife to slice logs into 1/2-inch-thick-slices.Christmas Pistachio Cranberry Biscotti dough sliced on a pan

  5. Second Bake

    Lay the slices cut side up. Then bake for 8-10 more minutes or until lightly golden brown on top. Let the Christmas Pistachio Cranberry Biscotti cool on wire racks before serving them.Christmas Pistachio Cranberry Biscotti dough sliced and baked on a pan

Can you make Biscotti ahead of time?

Yes! Cranberry Pistachio Biscotti is a fantastic make-ahead recipe because there are a couple of options to choose from.

  • Baked:  You can keep baked biscotti cookies in the fridge for up to 1 month or in the freezer for up to 3 months, just make sure they are fully cooled before storing them.
  • Half-Baked: After you bake the cookie log, slice it into pieces but don’t do the second bake. Freeze the half-baked slices on a baking tray for an hour then transfer to a freezer-safe container. Freeze for up to 2 months. Finish baking them straight from the freezer, adding a couple minutes bake time if needed or thaw in the fridge then bake the second time.
  • Unbaked: The unbaked dough can also be frozen for up to 3 months. Simply prepare the dough and wrap it in plastic. Freeze it on a flat tray to keep it from losing its shape, then store it in a freezer bag. Bake from frozen or thaw in the fridge then bake as usual.
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Nutritional Facts

Nutrition Facts
Christmas Pistachio Cranberry Biscotti
Amount Per Serving
Calories 165 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 23mg8%
Sodium 62mg3%
Potassium 55mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Vitamin A 45IU1%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Tips & Tricks for Making Biscotti

Watch the oven temperature

If you notice that all your cookie recipes are burning on the bottom, it could mean that the temperature of your oven is off. It’s possible that even when your oven says it’s at 375 degrees, it’s actually slightly hotter. This is likely the case if you notice that most of your recipes are cooking too quickly.

Use parchment paper

It’s also important to line your baking sheets with parchment paper. Using parchment-prepared baking sheets for biscotti creates a barrier between the hot pan and the bottom of the cookies to stop them from burning.

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What to Pair With Biscotti

Cranberry Pistachio Biscotti makes a great addition to your Christmas cookie baking. Their crumbly texture sets them apart from other go-to recipes like Gingerbread, Crinkle Cookies, and Sugar Cookies. They’re a great way to add variety to your cookie tray. Put them out at a holiday party, enjoy them with your breakfast on Christmas morning, or give them as a gift.

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How to Store

Store: Let the Christmas Pistachio Cranberry Biscotti cool before you serve or store them. To keep them fresh, transfer cookies to an airtight container. They can stay good at room temperature for up to 1 month.

Freeze: To freeze the biscotti cookies, place them in a single layer on a sheet with parchment paper. Then lay them flat in the freezer for about an hour. Transfer the hardened biscotti to a freezer bag or another airtight container to store in the freezer for 3 months.

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Frequent Questions

Why is my biscotti cracking?

When you slice your biscotti, you want to give the dough logs a few minutes to cool. If you try to cut the biscotti too quickly, it might crumble. However, if you wait too long, it can crack. Just give them a few minutes, so they aren’t super hot, but slice while still warm.

Why is my biscotti not crispy?

Your flour to fat ratio may be incorrect, which makes your dough overly moist cookies that won’t get crispy. The biscotti dough should be sticky but not wet, so add more flour if necessary if it’s really soft and moist. It’s also good to cool them all the way before storing them to prevent the heat from causing steam in the container, which will make your cookie soft.

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Recipe Card

Christmas Pistachio Cranberry Biscotti

Christmas Pistachio Cranberry Biscotti are a delicious, crumbly, melt-in-your-mouth treat with orange zest, dried cranberries, and nuts.
Yield 24 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Italian
Author Sabrina Snyder


  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 3 large eggs
  • 1 tablespoon orange zest
  • 3 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup dried sweetened cranberries , chopped
  • 1/2 cup pistachios , chopped


  • Preheat oven to 375 degrees and line two baking sheets with parchment paper
  • In a large mixing bowl, whisk together oil, sugar, eggs, and orange zest.
  • Add in the flour and baking powder whisking until just combined.
  • Stir in the cranberries and pistachios.
  • Divide the dough into two pieces and roll into logs almost as long as your baking sheets.
  • Place the dough on the baking sheets and roll to about ½ inch thick, about 4 inches across.
  • Bake for 20-22 minutes or until golden brown.
  • Using a pizza cutter, roll the slicer across the log in 1/2″ slices.
  • Turn the cookies to show the cut side up and bake it an additional 8-10 minutes until the tops are slightly golden brown.


Note: If you need the log to be shorter to make it 4 inches wide and ½ tall, then shorten the log.


Calories: 165kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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Flavor Ingredients: Instead of orange zest, you can try different kinds of flavoring in your biscotti dough. Vanilla extract or almond extract would give the treat a more comforting flavor. Or, you could stick to the citrusy flavor with lemon zest.

Chocolate Dipped Biscotti: You can dip the Pistachio Cranberry Biscotti in melted chocolate before serving. Cranberries with white chocolate or dark chocolate is a popular choice, but you could also use semisweet or milk chocolate. Melt your choice of chocolate chips in a microwave-safe bowl. Then dip cooled biscotti cookies in the chocolate with the cut-side down. Let any excess chocolate coating drip off the side. Then set them on parchment paper and let the biscotti chill until chocolate is hardened

Nuts: You can use a variety of different nuts instead of pistachios in this recipe. Chopped almonds, walnuts, hazelnuts, or pecans would also taste amazing in this Christmas Biscotti recipe.

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More Holiday Flavored Biscotti

Christmas Pistachio Cranberry Biscotti collage of baked biscotti with recipe name across middle

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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