Cranberry Pistachio Biscotti

This recipe for Cranberry Pistachio Biscotti is the perfect holiday treat! The biscotti are made with whole wheat flour, almond meal, and pistachios, and are sweetened with honey. They’re studded with dried cranberries and have a lovely pistachio flavor. These biscotti will stay fresh for up to two weeks, so they make a great gift!


  • 1/2 cup Coconut Oil
  • 3/4 cup Brown Sugar
  • 2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 2 Eggs
  • 1 3/4 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 cup Dried Cranberries
  • 1 1/2 cups Pistachio Nuts


Preheat oven to 300 degrees F. In a large bowl, mix together 1/2 cup coconut oil and 3/4 cup brown sugar until well blended. Mix in 2 tsp vanilla extract and 1/2 tsp almond extract. Beat in 2 eggs.

Combine 1 3/4 cups all-purpose flour, 1/4 tsp salt, and 1 tsp baking powder; gradually stir into egg mixture. Mix in 1/2 cup dried cranberries and 1 1/2 cups pistachio nuts by hand.

Divide dough in half and form two logs (12×2 inches) on a cookie sheet lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily if needed. Bake for 35 minutes or until logs are light brown then remove from oven but leave oven on at 275 degrees F (135 degrees C).

Cut logs diagonal into 3/4 inch thick slices then lay them on their sides on the same parchment covered cookie sheet you baked them on initially (just turned so they’re laying flat now). Bake approximately 8 to 10 minutes or until dry then cool completely before serving or storing in an airtight container for later enjoyment!

See also  Rich Dark Fruitcake

Nutrition Facts

  • Serving size: 1 biscotti
  • Calories: 160
  • Fat: 10 g
  • Saturated fat: 5 g
  • Unsaturated fat: 3.5 g
  • Trans fat: 0.5 g
  • Carbohydrates: 16 g
  • Sugar: 7.5 g
  • Fiber: 1.5g
  • Protein : 2g
Cranberry Pistachio Biscotti

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