clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A pile of cranberry pistachio biscotti on a wire cooling rack

Nana's Cranberry Pistachio Biscotti

  • Author: Vicky & Ruth
  • Total Time: 90
  • Yield: 38 1x
  • Diet: Kosher


Biscotti are the perfect little crunchy cookies to dip in coffee, tea or sweet dessert wine. We love adding cranberries and pistachios to ours, but the flavor combinations are endless! Check out the notes to explore them.


  • 3 large eggs
  • 1/2 cup neutral flavor oil like avocado, sunflower or grapeseed
  • 1 tsp pure vanilla extract
  • 1/2 cup sugar
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup shelled pistachios -See notes for more flavor combinations
  • 1/2 cup dried cranberries- See notes for more flavor combinations


  1. Pre-heat the oven to 350F. Line a large baking sheet with parchment paper
  2. Whisk the eggs, oil and vanilla in a medium bowl. Add the sugar and whisk well
  3.  Combine both flours, baking powder, salt, pistachios and cranberries in a large bowl and toss well
  4. Pour the egg mixture over the flour mixture. Mix until well combined, and the mixture comes together to form a dough
  5. Oil your hands, and divide the dough in half. Form a 1/2 inch-thick log with each half ( see images above), place them on the lined baking sheet and bake for 30 minutes
  6. Remove the baking sheet from the oven and let the dough cool completely. Reduce the oven temperature to 300F
  7. Once completely cooled, slice each log into 1/2"- 3/4" thick slices ( see imaged above)
  8. Bake again for 15-20 minutes or until crispy (biscotti will harden as they cool)


  1. This recipe makes about 38 biscotti. It can be easily doubled to bring to the office, a friend's house or to offer as a holiday gift
  2. Divide the dough in two to form even-sized logs
  3. The biscotti dough will be sticky. Oil your hands before forming the logs, to make it easier to handle
  4. Make sure you let the logs cool completely before slicing, or they will fall apart
  5. Bake the biscotti again after the dough has been sliced, to make them crunchy.  You can bake them longer if you want crispier biscotti
  6. Store them in an air thigh container for a week, or in the freezer for up to 3 months
  7. If the biscotti softens a little, you can bake them again in a 250F oven until they get back their crunch
  8. They can be dipped in chocolate for an even more decadent treat
  9. If you don't have whole wheat pastry flour, just use all white flour
  10. You can make these biscotti gluten-free by using 1 to 1 gluten-free flour

More flavor combinations

  1. Chocolate pecan
  2. Cranberry orange zest
  3. Almond vanilla
  4. Almond anise seed
  5. Chocolate hazelnut and coffee biscotti (Vegan)
  6. Walnut raisin
  7. Cranberry orange
  8. Lemon Chia Seed (Vegan)
  • Prep Time: 20 mins
  • Cook Time: 45
  • Category: Cookies
  • Method: Baked
  • Cuisine: Italian


  • Serving Size: 1 biscotti
  • Calories: 91
  • Sugar: 4.3
  • Sodium: 21
  • Fat: 4
  • Saturated Fat: 2.5
  • Unsaturated Fat: 1.5
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: .8
  • Protein: 2
  • Cholesterol: 0

Keywords: biscotti, mandelbrot, cranberries, pistachios, parve, cookies

31 Days of Tasty Plant-Based Dinner Recipes That Will Delight Your Taste Buds and Nourish Your Body


Get Ready for Operation

Flavor Explosion!




You're signed in!


Check your inbox for

your first email.


If you use Gmail you may

find it in the promo tab