Pistachio Cranberry Biscotti

I can’t vouch for these recipes copied off the internet or cookbooks.

Check out my Best whole grain biscotti and Advanced whole grain biscotti recipes for a better way to use pistachios and cranberries in biscotti.

There are 2 recipes below.

Cranberry-Pistachio Biscotti   325 F   

1st bake: 25-30 min       2nd bake: 20-25 min 

1 1/2    cups     dried cranberries (or other dried fruit)

2 1/2    cups     whole grain flour or whole wheat flour

1          cup      sugar

1/2       tsp       baking soda

1/2       tsp       baking powder

1/2       tsp       salt

3          large    eggs

1          tsp       vanilla

1          cup      pistachios, salted


In a small bowl, cover cranberries in boiling water and soak until softened,

about 10 minutes. Drain and pat dry with paper towels.

In a large bowl, combine flour, sugar, baking soda, baking powder and salt.

Add eggs and vanilla. Add cranberries and pistachios and mix well (by spoon or hand).

Halve dough and form each half into a 13-by-2 inch slightly flattened log.

Place logs on a silicone mat or a greased and floured baking sheet, and space the logs about 3 inches apart.

Bake in middle of oven until golden. 25 to 30 minutes.

Cool logs on baking sheet on a rack about 10 minutes.

Transfer logs to a cutting board and cut diagonally into ½ inch slices with serrated knife. Arrange slices, cut-side down, in a single layer on baking sheet (don’t worry if slices touch each other) Bake in middle of oven, turning once, until golden and crisp,

about 20 to 25 minutes total.


Cranberry Pistachio Biscotti II          350 F

1st Bake: 25 min           2nd Bake: 15 min


1 1/2    Cup     Dried Cranberries *

4          T          oil

1          Cup     Sugar

1/4       Cup     Rum (or other liquor)

3                      Eggs

1 1/2    Cup     Pistachios, chopped

2 3/4    Cup     whole grain flour or whole wheat flour

1 ½      tsp      Baking Powder

Put sugar in a large bowl. Beat in oil, rum, and eggs. Add flour and all of the other ingredients.  Mix well.

Form loaves about 1/2 inch high by 3 inches wide on lightly greased baking sheets.

Bake at 350 F for about 25 minutes. At this point they should be fully baked when tested with a toothpick. Let cool until they can be easily handled–about 5 minutes.

Cut loaves into 1/2 inch widths and lay on baking sheets with a cut side down.

Bake at 350 F for about 15 minutes. Watch carefully and make sure you remove them before the fruit gets dark. Adjust the time and temperature for your oven and your taste.

*softened a little with boiling water if they are very dry (or other dried fruit chopped to dried cranberry size). , pour boiling water over them and let sit for about five minutes. Drain off water. (You may want to do this with the dried cherries but it is not necessary for dried apricots or sugared ginger.)

About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
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2 Responses to Pistachio Cranberry Biscotti

  1. Joy Danzig says:

    Have you ever tried substituting almond meal or almond flour for part of the whole wheat flour? I’ve sub’d about 10%, which works fine. The biscotti are a tad more crumbly, so I either freeze the loaves after the initial bake or refrigerate them (wrapped in foil) for a couple hours before slicing and doing the second bake.

    • Alice says:

      I substitute almond flour that I make in my cuisinart all the time, and like you said, it’s more crumbly so you have to experiment. With crackers, balance a quarter cup of almond flour with a quarter cup of any kind of bean, legume, grain, or corn flour, but NOT rice flour — it’s crumbly too. My typical cracker is 1/4 cup whole grain mix, 1/4 cup flour 1, 1/4 cup flour 2, and 1/4 cup sunflower, pepitas, or pine nuts on top — so quick to make!

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