Recipes Desserts Cookies Biscotti Recipes Cranberry Pistachio Biscotti 4.8 (1,844) 1,452 Reviews 301 Photos These cranberry pistachio biscotti studded with red and green colors make great Christmas cookies. Submitted by Gerry Meyer Updated on October 9, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 301 301 301 301 Prep Time: 25 mins Cook Time: 45 mins Additional Time: 10 mins Total Time: 1 hr 20 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings ¾ cup white sugar ¼ cup light olive oil 2 teaspoons vanilla extract ½ teaspoon almond extract 2 large eggs 1 ¾ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 ½ cups pistachio nuts ½ cup dried cranberries Directions Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper. Mix sugar and oil together in a large bowl until well blended. Mix in vanilla and almond extracts, then beat in eggs. Combine flour, baking powder, and salt in a separate bowl; gradually stir into egg mixture until combined. Fold in pistachios and cranberries by hand. Divide dough in half. Form each piece into a 12x2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake in the preheated oven until logs are light brown, about 35 minutes. Remove from the oven and set aside to cool for 10 minutes. Reduce oven temperature to 275 degrees F (135 degrees C). Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet. Bake cookies until dry, 8 to 10 minutes. Rob Tanner Cook’s Note If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.I have used other nuts instead of pistachios with success. I Made It Print 2,587 home cooks made it! Nutrition Facts (per serving) 92 Calories 4g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 92 % Daily Value * Total Fat 4g 6% Saturated Fat 1g 3% Cholesterol 10mg 3% Sodium 55mg 2% Total Carbohydrate 12g 4% Dietary Fiber 1g 3% Total Sugars 6g Protein 2g 4% Vitamin C 0mg 0% Calcium 16mg 1% Iron 1mg 3% Potassium 66mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.