Homemade Biscotti are a crisp and dunkable treat customized by filling them up with salty pistachios and chewy dried cranberries. They are just different enough to be impressive, and really very easy to make.
I have shared these with ladies’ groups and my family, and every time they are a crowd pleaser. You can serve them plain or even dip them halfway into almond bark. I especially like Homemade Cranberry Pistachio Biscotti dunked into coffee or tea for an afternoon break shared with a friend.
They’re easy to make, but there are a few steps — stir them up and roll them out; bake and then let set; cut, turn, and bake again to crisp up the cut edges.
Mix Up Your Homemade Biscotti
This batter stirs up easily. Once it pulls away from the edges of the bowl and clings together, you know you have a ball ready to be laid out on a sheet pan.
Dampen Fingers To Form the Log
It’s sticky, so the best way to combat that is with moistened fingers. Run your fingers under water and shake off the excess, then form a long oval on a parchment-covered baking sheet.
Bake, Rest, Cut, Bake
These cookies require a second bake, to give the biscotti edges a nice crispiness. After baking for 35 minutes, allow the oval to rest for 10 minutes, and then cut in half lengthwise. Continue by cutting 1-inch sticks and turning each one onto its cut side. Return to the oven for 5-10 minutes, checking to see if it is slightly brown.
Homemade Cranberry Pistachio Biscotti
Crisp and dunkable, just the way a biscotti should be.
Ingredients
- 1/4 c olive oil
- 3/4 c sugar
- 2 t vanilla extract
- 1/2 t almond extract
- 2 eggs
- 1 7/8 c flour
- 1/4 t salt
- 1 t baking powder
- 1/2 c dried cranberries
- 1 c pistachios chopped
Instructions
- Preheat oven to 300°
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form an oval on a cookie sheet that has been lined with parchment. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until log is light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275°
- Cut in half lengthwise, and then cut into one-inch wide sticks. Lay on sides on parchment covered cookie sheet. Bake 10 minutes; turn over each stick, and bake a final 5 minutes or until dry.
- Cool. Optional: melt white chocolate chips or candy coating and dip the ends into the chocolate; place on wax paper until dry. Serve with a hot beverage...and dunk them!
Originally published in January 2015, updated October 30, 2020
They were AWESOME. So glad I have the recipe now and can play with some wheat free options.