Cranberry Pistachio Biscotti with Orange Zest Recipe
Festive cranberry pistachio biscotti recipe bursting with orange zest and Christmas colours. Crunchy, elegant, and ideal for gifting.
If you’re looking for a festive bake that’s both elegant and practical, biscotti is hard to beat. These crisp Italian cookies are baked twice for that signature crunch — and the combination of tart cranberries, vibrant green pistachios, and fragrant orange zest makes them especially perfect for Christmas.
They’re easy to make in advance, pack beautifully, and are just as welcome with a cup of coffee as they are tucked into a gift bag.
👉 Curious where biscotti came from? Read our article on The History and Origins of Biscotti to learn how a humble Tuscan cookie became a global favourite.
To gift:
Once cooled, I like to pack the biscotti in Glass Jars with Wooden Lids or Clear Cellophane Bags tied with Festive Ribbon. Simple, beautiful, and perfect for Christmas gifting.
👉 In a festive rush? Don’t miss our roundup of Last-Minute Christmas Bakes — quick, thoughtful treats perfect for gifting or sharing.
Cranberry Pistachio Biscotti with Orange Zest Recipe
Ingredients
- 250g plain flour
- 150g caster sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- Zest of 1 orange
- 2 large eggs
- 1 tsp vanilla extract
- 100g shelled pistachios (unsalted, roughly chopped)
- 80g dried cranberries
Instructions
- 1
Preheat oven to 170°C (fan). Line a baking tray with pre-cut parchment paper for easy cleanup and even browning.
- 2
In a large bowl, mix the flour, sugar, baking powder, salt, and orange zest.
- 3
In another bowl, beat the eggs and vanilla extract.
- 4
Combine the wet and dry ingredients to form a soft dough. Fold in the chopped pistachios and cranberries — I use vibrant dried cranberries and shelled pistachios for best colour and flavour.
- 5
Divide the dough in half. Shape each half into a 25 cm long log and flatten slightly. Place both logs on the prepared tray, spaced apart.
- 6
Bake for 25 minutes until golden. Let cool for 10 minutes. Lower oven to 150°C.
- 7
Using a good serrated bread knife, slice each log diagonally into 1.5 cm thick pieces — slicing while still slightly warm helps prevent crumbling.
- 8
Lay the slices cut-side up and return to the oven for 10 minutes on each side, or until crisp and lightly golden.
- 9
Cool completely on a wire rack.
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