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These cranberry pistachio cookies studded with red and green colors make great Christmas cookies. I have used other nuts instead of pistachios with success.
Ingredients
- 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
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
Step 2
Mix together sugar and oil 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.
Step 3
Divide dough in half. Form each piece into a 12×2-inch log on the prepared cookie sheet. Dough may be sticky; wet hands with cool water to handle dough more easily.
Step 4
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.
Step 5
Reduce oven temperature to 275 degrees F (135 degrees C).
Step 6
Cut logs on the diagonal into 3/4-inch-thick slices. Lay cookies cut-side down on the cookie sheet.
Step 7
Bake cookies until dry, 8 to 10 minutes.
Tips
If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 92 | |
| % Daily Value * | |
| Total Fat4g | 6% |
| Saturated Fat1g | 3% |
| Cholesterol10mg | 3% |
| Sodium55mg | 2% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 3% |
| Total Sugars6g | |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium16mg | 1% |
| Iron1mg | 3% |
| Potassium66mg | 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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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This recipe is not a traditional biscotti. It is softer and more cookie like. People who “do not like” biscotti seem to like this. You do not have to “dunk” this to eat it. I have also found that this is fairly dental work friendly, for a biscotti.
I have made many iterations of this with different fruit, nuts or extracts and it seems to be very flexible. It is VERY easy, but wetting your hands to handle the dough is the ONLY way to go. It does tend to spread while cooking, so keep the logs only 2-3 inches wide.
I am now required to make this every year at Christmas time! -
Really good biscotti! And very easy to make. Thanks!
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Who can complain bout a cookie recipe made with olive oil instead of butter? These are so wonderful and taste better each day they sit in the cookie tin. I use this on my holiday cookie tray because of their color, taste and shape. I always double the recipe and make just three loaves, not four. If one breaks while slicing them, you get to eat it. How bad can that be?
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This is a very delicous recipe. Although the first time I tried it I used salted nuts and the added salt in the recipe, so it turned out very salty. Be carefull if your using salted nuts and cut down on the added salt that is called for in the recipe.
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Delicious, with a professional quality outcome easily accomplished! Shelling the pistachios is the worst part. I got rave reviews after my first batch.
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Great tasting. Easy and not many ingredients. Allow time to shell pistachios.
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Excellent! Wonderful!
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Very tasty and lovely for the Christmas Holiday!
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I made 6 different recipes for my holiday tests… and this one was hands down the best by everyone who tried it… Chilling the dough is helpful also….
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I never dreamed I could make biscotti at home. This recipe was soooo easy and very delicious. I am planning on making more to give away as gifts for the holidays.
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GREAT BISCOTTI I love this recipe – I made last year for holiday gifts and made my first batch of the season for this year – I substitute pistachio’s for almonds and add a bit of orange zest. Dip in melted white chocolate for something a little different.
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I found this recipe in Allrecipes’ wonderful “tried & true cookie” book, but just had to hop online to rate it. I always thought that biscotti was difficult to make, but this recipe is so easy! Well, there is shelling the pistachios of course, but the rest is a breeze. And it’s delicious to boot.
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This is a beautiful holiday cookie. The green and red colors are very festive. Not to mention it’s very tasty. I had salted pistachios, so I left out the salt and they came out great.
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By gads! This is the very =best= biscotti recipe! Usually I can’t stand those nasty little bricks, but these are delicious! Try these even if you usually don’t like biscotti… m-m-m-m yummy. HINT: Use a regular knife to cut these… the serrated blade makes a big mess.
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These were simple, easy, and beautiful when finished! I used only a cup of pistachios (because that’s all I had), and it seemed to be plenty. I’ll make these every holiday season.
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This was my first attempt at biscotti and I was very happy with the result. The biscotti was popular among those who aren’t crazy about very sweet desserts. We also had them for breakfast on Christmas Eve since everyone was rushing around. Very nice recipe.
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My mother-in-law and family loved these. I will say that the dough came out a lot stickier and wet than the other Biscotti I made. I had to dry it for much longer. i drizzeled white chocolate over it and it was very festive.
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These are soooooooooo good. They don’t stay around long.
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These were so simple to make, although I had a lot of them crumble when I cut them with a serrated knife. Our grocery store had shelled pistachios in 2-lb. bags so that really made the recipe easy! We really enjoyed these.
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I made this for Christmas presents this year! Everyone loved it. It was really easy to make and my whole family, even the kids liked them. They are as good as everyone says!! I have never baked Biscotti before, but now it will be a family favorite! -Alice1
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“Awesome”! These biscotti are wonderful – but double up on the recipe – My yield was only 1/2 of what it was supposed to be.
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This was wonderful. It’s flavor and texture and ease of preparation. I made them for Christmas and glazed at the end with red and green sugar cookie icing (I also got that recipe from here). They were a big hit. I had to let you know!! PRIMO
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This recipe is every bit as good as it sounds. I made them for the holidays and, not only did they look beautiful on my cookie trays, but they were a hit with everyone who tried them. Well worth the extra time it takes to shell the pistachios – thank you!
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I made these for Christmas and shared them with friends and family. Everyone loved them and wanted the recipe. I used pecans in place of the pistachios. They are delicious!
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I have made many biscotti recipes but this was the best one to date. Easy to make, good consistency and taste delicious. Made it with almonds (toasted them first). It’s a keeper!!
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I just wanted to say “Thank You” for posting this recipe. I have made these about 10 times now and they come out perfect everytime. My husband thinks these are better than the biscotti’s sold by gourmet coffee shops.
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I made this recipe for x-mas and it was pretty simple, I had never attempted to make biscotti till now and this was pretty simple minus the shelling of the pistachios (the family helped) but it was very tasty and pretty to look at. Thanks for the great recipe, sonya
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Excellent recipe. I had never made biscotti before, but it was easy and ever so good. Will use the recipe many times in the future I’m sure.
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these are delicious-I made them with olive oil and the 2nd time I use margerine.
I liked them better with margerine – I added more cranberries and dipped in white choc-yummy! I will make these again. -
i tried this recipe first and loved it! then, saw a similar martha stewart recipe and tried it. martha’s paled in comparision. biscotti seems like it’s complex, but these were really easy to make! try this recipe, you won’t be disappointed!
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Excellent biscotti! Easy and delicious. I made the recipe with almonds instead, and it came out great. I also changed 1 cup of the flour with whole wheat flour.
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Excellent. A favorite around here.
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I made these for christmas last year and they were a huge hit. I dipped half in semi-sweet chocolate, they are terrific and easy to make.
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wow. these are amazing. and they were so much fun to make (once i finished shelling the pistachios). i let it cool for at least 15 minutes before i sliced it to avoid the crumbling. and i got about half of the serving amount. they taste great- i’m definitely making them again!
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Mmmmm…these were a hit last year, and I’m going to make them again. Definitely buy pre-shelled pistachios. It’s far too time consuming to try to shell them yourself.
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Such a good Christmas recipe! Very festive and everyone loved them.
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Excellent cookies and very easy to make. They were pretty and I added a little white chocolate drizzle across the sides. I will make them again and again.
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These are wonderful. I have made them many times. One time I substituted apricots for the cranberries and almonds for the pistachios. These were excellent also.
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These biscotti have become a standard at my home. I follow the recipe exactly as stated without trouble, and I always get compliments. I find the shelled pistachios at Trader Joes, and actually the dried (not sweetened) cranberries too. I always double the recipe and use a total of 3 cups pistachios which does seem like alot, but they are so tasty I wouldn’t think of using less. Thank you for this recipe, it’s one of my favorites!
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I had always been intimidated by biscotti, but not now. This was very simple with an awesome outcome!! The only improvement would be more craisins. Thanks for sharing!!!!
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I love cookies & Biscotti’s are my favorites. Today I made 4 new ones I found at this site, this was not the best one. It has a nice light flavor, but almost to light. All I could taste was the pistachio. I had 5 friends taste & they agreed. I ended up putting a melted powder suger & butter drizzle on top to add flavor. It made them look pretty too. Next time I will double the vanilla & almond extract. I also made 3 logs instead of two. They were a nice size and you get more cookies. I will double the recipe completly next time for more cookies since your going through the time to make them.
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My husband rarely asks that I make something special for him. The one exception is these cookies. He’ll even bring home the cranberries and nuts!!! Great recipe.
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This recipe is awsome. I made them for a cookie exchange, doubling the recipie, and they were definately the favored cookie. I used butter instead of the olive oil and based on other recommendations, purchased shelled pistachios. I made them again for gifts for family members and this time dipped them in chocolate. That was a pain. Next time I might drizzle them with chocolate.
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The cranberries and pistachios make it a bit difficult to slice through cleanly, but the flavor is wonderful and the colors are beautiful.
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Fabulous biscotti recipe. Not crumbly like many recipes. Making them with oil vs. butter makes them more “authentic.” Very pretty on a Christmas cookie tray.
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I made these to give, didn’t expect to like them myself. Wrong. I almost didn’t give them they were so good.
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5 STARS! 5 STARS! 5 STARS! These were so good! I made them on a whim on the night before a family gathering. Boy were they delicious! Everyone loved them. If you use a serrated knife, they are not too hard to slice. But, even the ones that crumbled were delicious (more for me!). I will be making these again and again. 🙂
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Wonderful recipe! I have switched up the nuts and flavors (orange extract vs. almond) and this cookie comes out perfect every time!
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Excellent! I made these and took them to my in-laws for Christmas. Big hit cause mother-in-law had never made biscotti before…asked me for the recipe. Definitely a keeper!
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Terrific recipe. It was easy, fast, and the flavors are great. I might have liked more
cranberries, though I don’t know if that would change the textures too much; maybe I
will try a bit more cranberries next time. But–this is a keeper! The biscotti are great with
tea. -
this was my first time making biscotti. i halved the recipe just to try it. i chopped the pistachios after reading the reviews, so they didn’t turn out like the picture (mine were more green throughout and speckled with cranberries). i ran out of almond extract so added a teeny bit more vanilla. the biscotti were pretty big, so i’d make two smaller loaves instead of one next time. very crunchy and pistachio-y. =o) my boyfriend really liked them.
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These are fantastic! I’ve made several bathces of these in the past few months. Yes, the nuts can be difficult to cut through- I coarsley chop mine. I’ve also coated one side in white chocolate then drizzled it with milk chocolate- beautiful presentation & tastes great! DO use parchment paper, as the recipe calls for, or they will stick. Wetting your hands does make shaping the sticky dough very easy. These also freeze beautifully. 5 stars!!
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These were way easier to make than I anticipated. I could taste the olive flavor so I will use another type of oil next time. I may add more cranberry next time as well.
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A HUGE hit! I’ve shared it with everyone I know. It’s the perfect recipe!
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These are AMAZING! I’ve been making them for months now and everytime I make a batch it vanishes instantly and friends are all asking for the recipe. I’ve tried some slight variations to it — 1/2 cup sugar instead of 3/4, and 1/3 cup of white chocolate chips mixed into the dough. Dried cherries work really well too instead of the cranberries (I also increased the amount of cranberries or cherries I put in like other people to a little over a 1/3 cup). And then I coat the cookies afterwards with some dark chocolate. Everyone loves them!
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This recipe does not deserve a rating at all! I can’t understand how it can get such good ratings. I followed exactly the steps but since I don’t have cranberries on hand I omitted that and added pistachios only (I even used measuring cup and spoons). The dough was so soft it cannot hold. I had to put it in the loaf pan to hold it. Even with slicing, the whole thing just crumbled. Anyway, since it’s been baked might as well eat it but it tasted too awful. It’s a waste of good ingredients, my time and efforts. Will never bake it again.
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My very Italian father in law said I made the best biscotti he’s ever tasted!!
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GRAZIE GERRY! I MADE BATCHES AND BATCHES FOR
CHRISTMAS GIFT GIVING TO MY TOTALLY ITALIAN
RELATIVES, AND THE RESPONSE WAS UNANIMOUS!
THEY WENT PAZZO! THESE ARE SUPER DELIZIOSO,
AND MOST DEFINITELY “GODDESS APPROVED” !!! XOXOXOX -
I messed up this recipe – I was out of vanilla and acidentally poured way too much almond extract in the mix. It still came out very good. Only problem was cutting them — they break in half if you are not careful. They are so much better than store bought versions. I do receommend having a bowl of chilled water near you for dipping and rinsing your hands becasue the dough is super sticky.
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I doubled-up this recipe and made loads to give away. They’re great and others liked them as well. Not too sweet tasting and the almond extract is a must. The only problem I encountered is that I suspected recipe asks for too much pistacchio so I used waaaay less and they came out chock full o’ dem.
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This was easy and tastes great. I think it can also be dipped into dark chocolate (on one end only) for a nicer, richer flavour. But it was nice as is too. It makes very little though (I halved the recipe to try it out)…so if you are making it for a large number of people you may want to double to recipe or you may end up having to bake another “batch”. Thanks for the recipe though. This was my first time making biscotti and now I am anxious to try some of the other recipes on this site.
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This came out good using canola oil, and doubling the recipe.
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Excellent recipe that won me a baking contest! Soft enough that they can be eaten without being dipped in a drink. Make sure to let the logs cool before slicing them, otherwise they will crumble and fall apart. Highly recommended!!!!
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This biscotti turned out great, but next time I’ll use less pistachios (it was chock full!). I’ve shared the recipe and will definitely make again.
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These are one of my favourite cookies and won’t stay around for a long time while I’m nearby since I can’t stop eating them. The cranberries were excellent with the pistachios, though it could have used more cranberries. The colours are perfect for Christmas. Nothing but good comments for these cookies.
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This is so fantastic. I was really impressed that I could make this so easily. I used 3/4 cup cranberries and 3/4 cup nuts and that was perfect. I am going to make more for gifts!
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These are great. I noticed several reviews said too many pistacios and I looked at the amount and agreed. I think it was a typo with 2 ones so it became 1 1/2 cups instead of what I used… just a 1/2 cup. Also, when I recooked them 8-10 minutes after slicing I thought they still too soft so I left them in the oven about 10 more minutes. Perfect. I’ll make it again, and will double the recipe for gift giving. Looks festive for Christmas.
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Have made 3 batches of this just this week and I can hardly keep it around! I would recommend putting on an eggwash to get a glossy finish though. YUMMY!!
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Kudos for this recipe. The best! After making several batches a friend showed me the secret to not getting your hands sticky with the dough–spoon mixture in a zip-lock bag and cut a shall corner out of the end of the bag (easier than a pastry bag) – just squeeze out in a thin line on the parchment and it makes perfect size biscotti. This is definitely a keeper. Never made biscotti before and it couldn’t have been better — much better than store-bought! Thanks to Ginger for sharing.
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This recepie was a great treat for my co-workers, they loved them. My husband and family loved just as much. At every occasion they request these cookies.
Thank You, this recipe is just like my nonna’s cooking, a classic italian favorite, loved by everyone. -
I loved this recipe. It is Bicotti for Italians and Jewish people will call it mandel bread. Whatever you call it……..it’s DELICIOUS! Pistachios w/shells made my finger sore so I also made another batch w/slivered almonds. Cannot rave enough. In my house it got a perfect 10! Thanks!
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Excellent flavor and aroma. I used 3/4 cup less pistacio’s, but I recommend you go with your liking. Also added a few drops of green food coloring for a more christmasy look. If you want your baked log to be an even light brown be sure to flip it over during the first 15 minutes of baking. This recipe is highly recommended by me and my large family. I can definetely say it will be a new Christmas tradition at our house.
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Made this for my wife. She took them to work. Now understand she is an awesome cook and people rave over her cookies/candies. Her boss however, being very health minded doesn’t eat the sweets. He and the office staff LOVE this recipe!!! I did cut the cranberries to 3/4 cup and the pistachio nuts to 3/4 cup whole nuts. Then coursly chopped them.
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I Love biscotti and these were no exception. I would suggest lightly toasting the nuts before adding them to the batter, especially if you substitute almonds for the pistachios. It enhances their flavor.
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These are indeed fabulous. The combination of the olive oil with the pistachios is wonderful. Thank you Gerry Meyer!
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Absolutely Wonderful! I gave a peice to a person who does not like “sweets” and she declared it the best! I used slivered almonds instead of pistachio’s and I’m guessing that dried cherries would work well too. I’m planning on making this again very soon! Thanks a million.
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I made this for xmas, and everyone really loved them. I will make them again!
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These were the best. I am making my second batch in two days. I used 1/2 cranberries and 1/2 pistachios and it was perfect. I cant wait to try them with variations on additions. Great colors for Christmas.
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Won 2nd place for originality with this recipe. I have made these many times but never dipped. Ghiradelli chocolate discs are wonderful!
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very nice. i didn’t have parchment paper though and tried to put the loaves on a baking sheet. they ran and spread out once in the oven. i don’t know if the parchment paper prevents this from happening, but you may not want to skip that step unless you do what i did: i sprayed non-stick cooking spray on some loave pans and picked up the now “spread” dough (it had already started to bake on the outside) and put it in the loaf pans to where it was about 1 1/2″ deep. put the pans back in the oven and baked as instructed. the “loaves” popped right out and where easy to slice. though my biscotti had more of slightly ‘square’ shape, as opposed to the typical ‘half-moon’, it was beautiful, tasty and all-in-all, a success. i melted some gharadelli white chocolate chips and made little squiggles on them. they were beautiful. hope this helps!
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This recipe was so easy and turned out a beautiful and delicious biscotti. Finding shelled pistachios is a challenge where I live, but it’s worth shelling my own for these.
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Very delicious and addictive! I used half olive oil and half canola oil and chopped pecans instead of pistachios. Nice and festive for the holidays!
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I crushed up the pistachios and used one cup of fresh cranberries. They are much better and give it much more taste when they pop while baking.
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I make this recipe EVERY time I have a chance!!!! I use it for x-mas presents every year and everyone I make it for LOVES it!!! I’ve always used walnuts instead of pistachios and think it’s great! TRY THIS!!!!
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What a yummy recipe! I had never made biscotti before & was concerned these wouldn’t come out. Well, boy was I wrong! These were such a hit during the holidays. It really impressed people more than cookies. I would definitely make this again.
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One of the best recipes I have tried from this website. I made these for Christmas to give to friends. Everyone enjoyed them. The mix of flavors from the cranberries and the pistachios create a perfect combination. I tried other nut and fruit combos with this same recipe, but the original recipe is best.
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Excellent and easy. Made these for gifts at Christmas and everyone loved them. (if they only knew how easy it was!)
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Wow this is REALLY delicious! I love cranberries and pistachios are my second favorite nuts! (after cashews of course) I noticed the review of one person concerned about the runny dough. Well I solved it by making aluminum foil boats lined with wax paper that held the dough in. As the biscotti baked, it pused the foil away so that it could attain the half moon shape. Being an engineering major, it was interesting problem to solve! But again, super recipe.
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Love it!! The best recipe. I had never made biscotti before…wow, I can do it!! Everyone that I gave this to loves it!
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I’m a caterer and I make this for a local coffee shop. I usually add a cup of white chocolote chips. Great recipe!
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These are fantastic, and so easy! They look so perfect, I can’t believe I made them myself! I added 1/4 cup of extra flour to the recipe and had no problems with runny dough. Great flavor, the almond is just what you need for an extra touch– I used 1 tsp instead of 1/2 and they turned out wonderfully. Pre-shelled pistachios would definitely have saved me a lot of trouble, but they’re so much more expensive than the shell-on kind!
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I have been making this for a year now and everyone raves about it. Have even had an offer to set me up in business selling biscotti.
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Soo good! I have never made biscotti before and I was extremely impressed with this recipe! I did use pecans instead and when I found out that I didnt have any more almond extract, I added some orange zest. Overall, this is a great recipe that I plan on keeping!
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I like this recipe because it uses olive oil instead of butter. I’ve made them using white chocolate chips or almonds instead of the pistachios. They turned out really well. I’ve also added cocoa to the recipe which also made for a nice biscotti.
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These are so delicious. I accidentially added too much vanilla extract, but they still came out great. I put these in clear bags and tied ribbon and bells around them to give out during the holidays last year. People loved them.
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I remember making this last year…I was surprised that a dessert made with olive oil could taste so good! I brought a batch back to college from winter break and my friends and I finished them in no time. I too recommend using a serrated knife to slice.
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I just made this, and they were awesome! The recipe calls for a generous amount of pistachio nuts, which makes all the difference. My husband, who is a very critical eater, tried one and absolutely loved them.
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Easy to make and delicious. Will make for holiday giveaways.
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I left out nuts and fruit because of allergies and doubled the recipe. Perfect dipping cookie. An Italian friend of mine was most impressed
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I used this recipe last Christmas- it’s a sure winner! Very easy for a first time biscotti maker.
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