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.
This festive looking Cranberry Pistachio Biscotti cookie is the ultimate holiday fiscotti, 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 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 giving as an edible gift, sharing at a cookie exchange, a Christmas brunch or just for dunking in your own morning coffee!
- unsalted butter *you can substitute salted, but leave the salt out of the recipe
- white granulated sugar
- baking powder
- baking soda
- vanilla extract
- almond extract
- all-purpose flour
- anise seed
- dried cranberries
- dried apricots
*See recipe for amounts
Heads up: There is a 2 hour chilling time before baking!
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!
💭 Top tip
Like I mentioned, I give this Christmas Biscotti as an edible gift. I wrap it in festive packaging and put it inside a Christmas mug with a coffee shop gift card (great gift for teachers), on my baking trays and/or bring it along to holiday potluck dinners or brunches as a hostess gift, along with some delicious gourmet coffee. And it's great for a holiday cookie swap!
👪 Serving Size
This recipe makes 48 servings. 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!
- 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 biscotti because I had only tried it in coffee shops, where I found it too hard (like break-a-tooth-hard) and it was practically almost always stale. I've had people tell me they love this 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 a festive Christmas cookie or a unique cookie exchange prospect, then give this Christmas biscotti a try!
Did you make this recipe? Please RATE THE RECIPE below!
📋 Christmas Biscotti (with cranberry and pistachio) Recipe
- 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 chopped
- ½ cup dried apricots finely chopped
Garnish: Egg Wash
- 1 egg
- 1 tablespoon water
- Heads up: There is a 2 hour chilling time before baking!
- Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add sugar, baking powder, baking soda, and salt; beat until combined. .
- Beat in the 3 eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
- Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture. 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 cookie sheet. 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.
- Bake in preheated oven for 25- 30 minutes or until light brown. Cool loaves on cookie sheet for 1 hour or until completely cooled
- When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in 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. Transfer to wire rack. Cool.