If you are looking for the perfect blend of sweet, tart, and crunchy, this Jewelled Holiday Biscotti checks every single box. This is a classic Italian cookie recipe given a festive makeover, using ruby-red cranberries, sapphire dried apricots, and emerald-green pistachios for a burst of Christmas color and flavor.
While they look impressive enough to serve at a high-end brunch, this recipe is surprisingly simple to master. The twice-baked method ensures that signature crispness that makes biscotti famous-perfect for dunking in your morning latte or enjoying as a light evening dessert. From the nutty pistachios to the zesty fruit, this is a flavor combination that will stay on your baking rotation long after the holidays are over.
This festive-looking Cranberry Pistachio Biscotti cookie is the ultimate holiday biscotti, makes a great edible gift, and is perfect for sharing at a holiday cookie exchange. And although they are a little indulgent, they're still Weight Watchers friendly! This recipe inspired me to create more biscotti recipes, including my Chocolate Marble Biscotti, Pumpkin Biscotti, Chocolate Zucchini Biscotti, and my Black Forest Biscotti. This biscotti is very popular during the holiday season, but delicious any time of the year!
Jump to:
- Why you'll love this recipe
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪Step-by-Step: How to Make Christmas Biscotti (with cranberry and pistachio)
- Expert Recipe Tips
- 👪 Serving Size
- 🌡️Storage
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- 🍪More Holiday Cookies
- 📋 Jewelled Holiday Biscotti recipe (with cranberry and pistachio)
Why you'll love this recipe
- Perfect for Gifting & Shipping: Unlike soft cookies that can crumble or go stale in the mail, these sturdy cookies stay crisp for weeks and hold up beautifully in gift boxes.
- Naturally Festive: No food coloring required! The ruby-red dried cranberries and emerald-green pistachios give these cookies a "jeweled" look that fits the Christmas theme perfectly.
- The Ultimate "Dunker": These are baked twice to achieve that signature dry, crisp texture that holds up to a hot mug of coffee, tea, or hot cocoa without falling apart.
I love Christmas baking and can't wait to get going on it the minute Halloween is over! This Christmas Biscotti recipe is one of my favorite Christmas baking recipes and always one of the first things I make. And because I only make it once a year, I make a lot of it - it's very popular around here. The pistachios and cranberries give it a really festive look, making it perfect for a Christmas brunch, or just for dunking in your own morning coffee!
🥘 Ingredient Notes
- Unsalted butter. I like to control the salt in my baking.
- Almond extract. Almond extract elevates the flavor of this biscotti, giving it a hint of almond.
- Anise seed (aniseed) and fennel. This combination of spices gives this biscotti that delicious licorice flavor!
- Dried cranberries and dried apricots. The tartness of the dried fruits melds perfectly with the sweetness of the biscotti and gives it a nice burst of color.
- Pistachio nuts (shelled and unsalted). The pistachios add a nice texture and crunch to this biscotti, as well as a green festive look!
*See recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Butter- you can use salted butter, but skip the salt in the recipe!
- Pistachios- you can use almonds instead, but you won't get the festive green color
- Cranberries- you can use dried cherries as a substitute
- Add-ins - add in a little orange zest, if you desire
🔪Step-by-Step: How to Make Christmas Biscotti (with cranberry and pistachio)
Heads up: There is a 2-hour chilling time before baking this Christmas biscotti cookie.There is also cooling time in between the 2 bakes for up to an hour.
MAKE THE DOUGH (STEP 1): Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside (Image 1). In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds (Image 2). Then add sugar, baking powder, baking soda, and salt; beat until combined (Image 3). Beat in the 3 eggs, vanilla, and almond extract until combined (Image 4).
MAKE THE DOUGH CONT'D (STEP 2): Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon (Image 5). Mix until blended (Image 6). Stir the anise, fennel seed, cranberries, pistachios, and apricots into the mixture (Image 7). Stir with a wooden spoon until blended (Image 8). *If the dough is wet and sticky, add a little more flour until it feels like cookie dough.
CHILL AND DIVIDE THE DOUGH (STEP 3): Cover and refrigerate for at least 2 hours or until dough is easy to handle (Image 9). Preheat oven to 350 degrees F (176 degrees C). Divide dough in half (Image 10).
BAKE THE BISCOTTI (STEP 4): Shape each half into a 12-inch long log about 1 ½ inches thick on a greased cookie sheet or an ungreased cookie sheet lined with parchment paper. Place logs on separate cookie sheets or 1 large (jelly roll pan) pan 3 inches apart. Flatten each log to a wide log that's a ¾ -1 inch thick loaf (Image 11).In a small bowl, combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves (Image 12). Use a pastry brush to brush loaves with egg wash (you will only need about half of the egg wash, so if you double the recipe, don't make extra egg wash) (Image 13). Bake in preheated oven for 25- 30 minutes or until golden brown (Image 14).
COOL AND SLICE THE BISCOTTI (STEP 5): Cool loaves on the cookie sheet for 10 minutes (Image 15). Then move to a wire rack for 50 minutes or until completely cooled (Image 16). When the loaves are cool, preheat the oven to 325 degrees F ( 176 degrees C). Transfer loaves to a cutting board. Cut each loaf diagonally into ½ inch slices with a serrated knife (bread knife) (Image 17).
BAKE THE BISCOTTI - 2ND BAKE (STEP 6): Place slices, cut sides down, on the prepared baking sheet (I wash the baking sheets in between the 1st and 2nd bake) (Image 18) . Bake a second time in the preheated oven for 7-10 minutes until lightly browned on the bottom. Turn slices over and bake 7-10 minutes more or until the biscotti are dry and crisp. Transfer to a wire rack and cool (Image 19).
Expert Recipe Tips
- Chill the dough before shaping. This firms it up, reduces stickiness, and helps the logs keep their shape while baking.
- Use a serrated knife for slicing. A bread knife gives cleaner cuts and helps prevent crumbling.
- Let the logs cool slightly before slicing. Allow time for cooling - slicing when they're too hot or too cold can cause breakage.
- Slice evenly. Cutting all slices the same thickness ensures they crisp up at the same rate.
- Don't skip the second bake. This is what gives biscotti their signature crisp texture; bake just until lightly golden and dry, not rock-hard.
- Flip the biscotti halfway through. Turning them over during the second bake helps them crisp evenly on both sides.
- Check your oven temperature. Ovens run hot or cold, so using an oven thermometer can help you avoid under- or over-baking.
- Use parchment or a silicone mat. This prevents sticking and makes transferring the logs easier.
- Hydrate your cranberries if they're very dry. A quick 5-minute soak in warm water (then pat dry) keeps the texture of the biscotti more uniform.
- Use unsalted pistachios or reduce added salt. Salted nuts can make the biscotti overly salty.
- Avoid over-mixing the dough. Mix just until combined; overworking can make the biscotti tough.
- Shape logs evenly. Keeping both logs the same size ensures even baking and browning.
- Let biscotti cool fully before storing. This keeps them crisp and prevents moisture buildup in the container.
- Re-crisp before serving if needed. If they soften over time, pop them back into a low oven for a few minutes to refresh.
In fact, I LOVE this cranberry pistachio biscotti recipe so much that I actually go into withdrawal after the holidays are over and I'm trying to get back on a healthier eating plan.
And that was the catalyst for the creation of these Healthy No Bake Post Holiday Energy Bites! These energy bites have all the same wonderful flavors as this holiday biscotti, but they are lighter, vegan, gluten-free, and most importantly, not cookies!
As I mentioned, I give this Christmas Biscotti as an edible gift. I wrap them in festive packaging (a clear bag with a festive pattern) and put them inside Christmas mugs, with candy canes and coffee shop gift cards (a great gift for teachers), and add them to my platters of assorted baking and/or bring it along to holiday potluck dinners or brunches as a hostess gift, along with some delicious gourmet coffee.
If you're looking for more edible gifts, check out my Candy Cane Hot Chocolate (in a Jar) and Gingerbread Chocolate Christmas Bark!
👪 Serving Size
This recipe makes up to 36- 48 servings (depending on how thick you slice). You can also cut this recipe in half by adjusting the serving size on the recipe card. Just click on the serving size (it's highlighted in blue) and select the number of servings you'd like. But you'll probably end up wanting to double it because they go fast, especially if you are giving away some as gifts. I always double the recipe, then I have biscotti way beyond the holidays!
🌡️Storage
- This biscotti can be stored at room temperature in an airtight container for 4-5 days.
- This recipe freezes well (in an airtight container) for up to 3 months.
❔Recipe FAQs
The secret to making good biscotti is chilling the dough (2 hours) before forming the loaves, allowing enough time in between the bakes (up to 1 hour) not overcooking it! It should be lightly browned after both bakes.
You can make biscotti 2-4 months in advance if you store it in an airtight container in the freezer. You can make it up to 2 weeks in advance if you store it in an airtight container at room temperature.
If you don't allow your biscotti the necessary cooling time (up to 1 hour) before you try to cut it, it will crumble. And if you try to use anything other than a serrated knife, it will likely fall apart. When cutting biscotti, you want to cut it on a slight angle, in a gentle back-and-forth sawing motion, with a serrated (bread) knife.
I recommend chilling the dough before you bake because it makes it much easier to handle. I chill my dough for a full 2 hours, and my biscotti is always perfect! It also prevents spreading and helps it to rise upwards as it bakes.
After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard. Wait up to a full hour after the first bake to cut the biscotti for the second bake. You should only bake them for 5-10 minutes longer on each side during the second bake, and they should look lightly browned, be dry and crisp but not hard.
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I've had people tell me they love my biscotti because it is softer than most and has a really nice flavor (that delicious combo of anise and fennel gets some playtime here!) But it won't fall apart when dipped in coffee, tea, hot chocolate, cider, or warm milk (or any hot drink of your choice).
The wonderful thing about this biscotti is that you don't HAVE to dip it - it is soft enough to eat without dipping! So, if you are looking for Christmas biscotti recipes or a unique cookie exchange prospect, then give this Christmas biscotti a try!
🍪More Holiday Cookies
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📋 Jewelled Holiday Biscotti recipe (with cranberry and pistachio)
Ingredients
- ¼ cup unsalted butter softened
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoon anise seed
- ½ teaspoon fennel seed
- 1 cup dried cranberries
- ¾ cup pistachios (shelled and unsalted)
- ½ cup dried apricots finely chopped
Garnish: Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Heads up: There is a 2 hour chilling time before baking and up to an hour cooling time between bakes.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds,¼ cup unsalted butter
- Then add sugar, baking powder, baking soda, and salt. Beat until combined.1 cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Beat in the 3 eggs, vanilla, and almond extract until combined.3 eggs, ½ teaspoon vanilla extract, ¼ teaspoon almond extract
- Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.2 ¼ cups all-purpose flour
- Stir until fully incorporated
- Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture.1 ½ teaspoon anise seed, ½ teaspoon fennel seed, 1 cup dried cranberries, ¾ cup pistachios (shelled and unsalted), ½ cup dried apricots
- Stir with a wooden spoon until blended.*If dough is wet and sticky, add a little more flour until it feels like cookie dough
- Cover and refrigerate for 2 hours or until dough is easy to handle.
- Preheat oven to 350 degrees F. Divide dough in half.
- Shape each half into a 12 inch log about 1 ½ inches thick.Place logs 3 inches apart on the lightly greased large jelly pan or 2 separate baking sheets.Flatten each log to a ¾ -1 inch thick loaf.
- Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.1 egg, 1 tablespoon water
- Brush loaves with egg wash (you'll only need about half of it).
- Bake in preheated oven for 25- 30 minutes or until light brown.
- Allow loaves to cool on pan for 10 minutes before moving to cooling rack.
- Cool for 50 minutes on a cooling rack.
2nd Bake:
- When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in approximately ½ inch thick slices
- Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom.
- Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
- Move to wire rack until completely cooled.
Notes
Use a serrated knife for slicing. A bread knife gives cleaner cuts and helps prevent crumbling. Let the logs cool slightly before slicing. Allow up to an hour cooling — slicing when they’re too hot or too cold can cause breakage.
Slice evenly. Cutting all slices the same thickness ensures they crisp up at the same rate. Don’t skip the second bake. This is what gives biscotti their signature crisp texture; bake just until lightly golden and dry, not rock-hard.
Flip the biscotti halfway through. Turning them over during the second bake helps them crisp evenly on both sides. Check your oven temperature. Ovens run hot or cold, so using an oven thermometer can help you avoid under- or over-baking.
Use parchment or a silicone mat. This prevents sticking and makes transferring the logs easier. Hydrate your cranberries if they’re very dry. A quick 5-minute soak in warm water (then pat dry) keeps the texture of the biscotti more uniform.
Use unsalted pistachios or reduce added salt. Salted nuts can make the biscotti overly salty. Avoid over-mixing the dough. Mix just until combined; overworking can make the biscotti tough.
Shape logs evenly. Keeping both logs the same size ensures even baking and browning. Let biscotti cool fully before storing. This keeps them crisp and prevents moisture buildup in the container.
Re-crisp before serving if needed. If they soften over time, pop them back into a low oven for a few minutes to refresh. Storage
-
- This biscotti can be stored at room temperature in an airtight container for 4-5 days.
-
- This recipe freezes well (in an airtight container) for up to 3 months.
Leanne | Crumb Top Baking
I love holiday baking too, and pistachios and cranberries are always so festive! For me, biscotti is definitely a holiday treat. Perfect for dunking in hot chocolate. Great recipe Terri! Happy weekend!
Denise from Urb'n'Spice
Wonderful combination of ingredients for these Holiday Biscotti Cookies, Terri! Pistachios and cranberries are perfect for holiday cookies. And those cute Christmas mugs sure make great edible hostess gifts. Thanks for sharing!
Colleen
I'm with you on the tooth cracking coffee shop biscotti. But I love this recipe with cranberries and pistachios, plus the fennel. It sounds and looks so delicious and festive, perfect for edible gifts. Pinning to try!
Elaine
Biscotti is a gift from the kitchen that everyone loves to receive! And your recipe is bursting with holiday flavours and colour! Thanks!