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Home » Recipes » Holidays and Events Recipes » Christmas Recipes

Christmas Biscotti (with cranberry and pistachio)

Published: Oct 27, 2018 by Terri Gilson · Modified: Nov 23, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 25 Comments

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a pin with 2 photos of christmas biscotti: top photo has biscotti sitting on mug of coffee and bottom photo is biscotti bagged in mug with bow and tin of biscotti in background

I love Christmas baking and can't wait to get going on it the minute Halloween is over! This Christmas Biscotti cookie recipe is one of my favorite Christmas baking recipes and always one of the first things I make.

Christmas biscotti in a Christmas mug with a gift box of biscotti in the background

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, and my Black Forest Biscotti. This biscotti is very popular during the holiday season.

Jump to:
  • 🥘 Ingredients
  • 🔪Instructions
  • 📖Variations & Substitutions
  • 🍽Equipment
  • 💭 Top tip
  • 👪 Serving Size
  • 🌡️Storage
  • ⭐ Reviews
  • 📋 Christmas Biscotti (with cranberry and pistachio) Recipe
  • 🍪More Holiday Cookies

This festive-looking Cranberry Pistachio Biscotti cookie makes a great edible gift and is perfect for sharing at a holiday cookie exchange. 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!

🥘 Ingredients

Christmas biscotti ingredients labelled, in glass containers
  • unsalted butter *you can substitute salted butter, but leave the salt out of the recipe
  • white granulated sugar
  • baking powder
  • baking soda
  • salt
  • whole eggs
  • vanilla extract
  • almond extract
  • all-purpose flour
  • anise seed (aniseed)
  • fennel
  • dried cranberries
  • dried apricots
  • pistachio nuts (shelled and unsalted)

*See recipe card for quantities

Christmas biscotti sitting on a Christmas mug of coffee with a spoon to the right

🔪Instructions

Heads up: There is a 2-hour chilling time before baking

pistachios chopped on a cutting board, with knife and apricot and other ingredients in background

Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside

butter beat in with other ingredients

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds,

butter, sugar, baking soda and salt in a glass bowl

Then add sugar, baking powder, baking soda, and salt; beat until combined

Beat wet ingredients with dry ingredients until combined

eggs and extracts added to mixture in glass bowl

Beat in the 3 eggs, vanilla, and almond extract until combined.

flour added to mixture, in bowl with wooden spoon

Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.

flour mixed into dough mixture with wooden spoon in glass bowl

Mix until blended.

cranberries, apricots, fennel and anise mixed in with dough

Stir the anise, fennel seed, cranberries, pistachios, and apricots into the mixture

dough in glass bowl with wooden spoon

Stir with a wooden spoon until blended. *If dough is wet and sticky, add a little more flour until it feels like cookie dough

bowl covered with saran wrap (press n' seal)

Cover and refrigerate for at least 2 hours or until dough is easy to handle.

dough divided in 2 on two greased baking sheets

Preheat oven to 350 degrees F (17 6 degrees C). Divide dough in half.

dough shaped into log on baking sheet

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 ¾ -1 inch thick loaf.

egg mixed with water in glass bowl with biscotti on cookie sheet in background

In a small bowl, combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.

biscotti log being brushed with egg wash

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)

baked loaf on cookie sheet

Bake in preheated oven for 25- 30 minutes or until light browned.

loaves on pans with extra large spatula

Cool loaves on cookie sheet for 10 minutes

loaves moved to cooling rack

Then move to cooling rack for 50 minutes or until completely cooled

loaf being sliced on a black cutting board

When the loaves are cool, preheat oven temperature to 325 degrees F ( 176 degrees C) . Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch slices with a serrated knife (bread knife).

pieces of biscotti, cut side down on cookie sheet

Place slices, cut sides down on prepared baking sheet (I wash them in between 1st and 2nd bake).

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.

biscotti cooling on a wire rack

Transfer to wire rack. Cool. 

📖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

In fact, I LOVE this cranberry pistachio biscotti recipe so much that I actually go into a 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 vegan, gluten-free and most importantly, not cookies!

No bake holiday energy bites - foodmeanderings.com

🍽Equipment

For this Christmas Biscotti, you'll need a mixing bowl, an electric mixer, (either a hand mixer or a stand mixer), baking sheets, a sharp knife, a cutting board, a food processor also comes in handy (for chopping the apricots). One of my favorite tools is a cake lifter/extra large spatula (in photo below) -I use it for so many things! (affiliate links).

loaves on pans with extra large spatula

I also love my high-heat silicon trivets! (affiliate link), pictured below. Unlike the cork or fabric ones, they are so easy to clean and come in round and rectangular (for larger pans) and multiple colors! And they are ON SALE (Black Friday) right now!

baked loaf on cookie sheet

💭 Top tip

Use a serrated knife (affiliate link) to cut biscotti - it works the best!

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. And it's perfect for a holiday cookie swap!

Christmas biscotti in a Christmas mug with a plate of biscotti in the background

👪 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.

For years I didn't think I liked this twice-baked cookie because I had only tried it in coffee shops, where I found it too hard (like break-a-tooth-hard) and it was almost always stale.

I've had people tell me they love my biscotti because it is softer than most and has a really nice flavor (again, anise and fennel get a little more playtime here!) But it is still pure deliciousness and won't fall apart when dipped in coffee, tea, hot chocolate, cider, or warm milk (or any hot drink of your choice).

But 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!

⭐ Reviews

Did you make this Christmas biscotti recipe? Please RATE THE RECIPE below!

Christmas biscotti sitting on a Christmas mug of coffee with a spoon to the right
Food Meandering Logo

📋 Christmas Biscotti (with cranberry and pistachio) Recipe

This festive looking Cranberry Pistachio Biscotti cookie is the ultimate Christmas Biscotti, makes a great edible gift and is perfect for sharing at a holiday cookie exchange. They are also Weight Watchers friendly!
5 from 4 votes
Print Pin Rate
Course: Breakfast, brunch, Dessert
Cuisine: Italian
Keyword: biscotti, christmas, cranberry, pistachio
Special Diet: Vegetarian
Servings: 48 servings
Calories: 74kcal
Author: Terri Gilson
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling time: 2 hours
Total Time: 3 hours
Prevent your screen from going dark

Equipment

extra large spatula
pile of varied colored trivets stacked up
trivets
food processor
knife
electric mixer
serrated knife

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
US Customary - Metric

Instructions

  • Heads up: There is a 2 hour chilling time before baking!
  • *Instruction images are set to NOT print unless you select print images
  • Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
    pistachios chopped on a cutting board, with knife and apricot and other ingredients in background
  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds,
    butter beat in with other ingredients
  • Then add sugar, baking powder, baking soda, and salt. Beat until combined.
    butter, sugar, baking soda and salt in a glass bowl
  • Beat in the 3 eggs, vanilla, and almond extract until combined.
    eggs and extracts added to mixture in glass bowl
  • Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
    flour added to mixture, in bowl with wooden spoon
  • Stir until fully incorporated
    flour mixed into dough mixture with wooden spoon in glass bowl
  • Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture.
    cranberries, apricots, fennel and anise mixed in with dough
  • Stir with a wooden spoon until blended.
    *If dough is wet and sticky, add a little more flour until it feels like cookie dough
    dough in glass bowl with wooden spoon
  • Cover and refrigerate for 2 hours or until dough is easy to handle.
    bowl covered with saran wrap (press n' seal)
  • Preheat oven to 350 degrees F. Divide dough in half.
    dough divided in 2 on two greased baking sheets
  • 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.
    dough shaped into log on baking sheet
  • Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
    egg mixed with water in glass bowl with biscotti on cookie sheet in background
  • Brush loaves with egg wash (you'll only need about half of it).
    biscotti log being brushed with egg wash
  • Bake in preheated oven for 25- 30 minutes or until light brown.
    baked loaf on cookie sheet
  • Allow loaves to cool on pan for 10 minutes before moving to cooling rack.
    loaves on pans with extra large spatula
  • Cool for 50 minutes on a cooling rack.
    loaves moved to 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
    loaf being sliced on a black cutting board
  • Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom.
    pieces of biscotti, cut side down on cookie sheet
  • Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
  • Move to wire rack until completely cooled.
    biscotti cooling on a wire rack

Notes

*See post contents for important recipe information and tips!
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Nutrition Facts
📋 Christmas Biscotti (with cranberry and pistachio) Recipe
Amount Per Serving
Calories 74 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 38mg2%
Potassium 57mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 103IU2%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 74kcal (4%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Cholesterol: 16mg (5%) | Sodium: 38mg (2%) | Potassium: 57mg (2%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 103IU (2%) | Vitamin C: 1mg (1%) | Calcium: 11mg (1%) | Iron: 1mg (6%)
Did you make this recipe? Please leave a star rating and review below!
Rate this Recipe

🍪More Holiday Cookies

  • Gingerbread Snowball Cookies
  • 4 ingredient Whipped Shortbread Cookies
  • Gingerbread Fruit & Nut Edible Christmas Wreath
  • Raspberry Jam Cookies
  • Gingerbread Yule Log Cookies
  • NO CHILL Gingerbread Cookies

More Christmas Recipes

  • Black Forest Yule Log Cake
  • White Chocolate Raspberry Cookies
  • Air Fryer Roast Chicken (with lemon, rosemary and garlic)
  • Terry's Chocolate Orange Cookies

Reader Interactions

Comments

  1. mylifeasishan

    November 26, 2016 at 4:55 pm

    looks amazing

    Reply
    • Food Meanderings

      November 26, 2016 at 5:39 pm

      Thanks! One of my faves - been making it for last 14 yrs!

      Reply
  2. Sue Slaght

    November 26, 2016 at 11:38 pm

    Looks scrumptious and if I recall I have had the pleasure of tasting this yummy biscotti. Love the photos too!

    Reply
    • Food Meanderings

      November 27, 2016 at 7:43 am

      Thanks, Sue! yes, I believe I brought it in to work in the past 🙂

      Reply
  3. The FoodOlic

    November 30, 2016 at 7:20 am

    Perfect biscotti for holidays! The the green pistachios and red cranberries is just a perfect match!

    Reply
    • Food Meanderings

      November 30, 2016 at 7:38 am

      Thanks, yes, I make a ton of it every year!

      Reply
  4. Lana-Once Upon a Spice

    December 01, 2016 at 8:05 am

    Reblogged this on Once Upon a Spice and commented:
    A Wonderful Biscotti Recipe for the Holidays Baked Up By Food Meanderings!

    Reply
    • Food Meanderings

      December 01, 2016 at 8:17 pm

      Hi Lana: Thanks for reblogging!

      Reply
      • Lana-Once Upon a Spice

        December 02, 2016 at 7:33 am

        You're so welcome!

        Reply
  5. Marisa's Italian Kitchen

    December 02, 2016 at 10:14 am

    Biscotti are my absolute favourite cookies! I bake them quite often and always quickly disappear. These look indeed very festive and would beautifully grace any holiday cookie platter?

    Reply
    • Food Meanderings

      December 02, 2016 at 1:57 pm

      Thank you1

      Reply
  6. Martha Butler

    December 03, 2016 at 12:11 pm

    I'm going out to buy the ingredients now...can't wait to try them!

    Reply
    • Food Meanderings

      December 03, 2016 at 1:06 pm

      Great -hope you like it!

      Reply
  7. diversivore

    December 03, 2016 at 2:13 pm

    Like you, I think I've had one-two-many tooth cracking coffee shop biscottis. I think that it's time to try a batch of my own so I can get the right idea once and for all. I love that you went with the nuts and dried fruit as well as the seeds. I really like fennel/anise in biscotti, so I was pleased to see that you worked with it!

    Reply
    • Food Meanderings

      December 03, 2016 at 4:31 pm

      Thanks, Sean! I hope it's finally a good biscotti experience for you too - it can be sooo good when it's made right and not stale 🙂 !

      Reply
  8. The Baptist Bluegrass Belle

    January 13, 2017 at 7:00 pm

    Lovely post and thanks for the recipe! I have a buckwheat blueberry bake recipe you may enjoy!

    Reply
    • Food Meanderings

      January 14, 2017 at 8:28 am

      thank you - will check out your recipe!

      Reply
  9. ariel

    January 18, 2017 at 6:30 pm

    I just made biscotti last night! (https://foreverblissfullychaotic.wordpress.com/) I will definitely be trying yours and sharing your link later this week. Thank You for sharing!

    Reply
    • Food Meanderings

      January 18, 2017 at 9:31 pm

      Thanks!

      Reply
  10. betterdaywithme

    January 29, 2017 at 6:49 am

    Thank you so much for sharing! I myself loooove biscotti and these look so nice and festive. I have to try 😀

    Reply
    • Food Meanderings

      January 29, 2017 at 9:23 am

      I hope you enjoy it! Thanks for stopping by my blog 🙂

      Reply
  11. Elaine

    November 05, 2018 at 5:24 pm

    Biscotti is a gift from the kitchen that everyone loves to receive! And your recipe is bursting with holiday flavours and colour! Thanks!

    Reply
  12. Colleen

    November 07, 2018 at 12:27 pm

    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!

    Reply
  13. Denise from Urb'n'Spice

    November 08, 2018 at 8:46 am

    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!

    Reply
  14. Leanne | Crumb Top Baking

    November 09, 2018 at 10:17 am

    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!

    Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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