Biscotti cookie recipe | with cranberries and pistachio -
Print Pin
5 from 4 votes

Holiday Biscotti

This festive looking Holiday Cranberry Pistachio Biscotti cookie makes a great edible gift and is perfect for sharing at a holiday cookie exchange. 3 Weight Watchers Freestyle smart points (blue plan) per serving!
Course Breakfast, brunch, Dessert
Cuisine Italian
Keyword biscotti, cranberry, pistachio
Prep Time 20 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 48 servings
Calories 74kcal
Author adapted from pg. 23 " Better Homes and Gardens Christmas Cookies", 2002


Garnish: Egg Wash

  • 1 egg
  • 1 tbsp 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 mixing 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 3/4 -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

2nd Bake:

  • 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. 


**I keep them fresh in the freezer until I’m ready to use (they’ll keep fresh at room temp for 3 days or so)
  • There is a chilling time for this recipe, so make sure you budget that in
Nutrition Facts
Holiday Biscotti
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.


Calories: 74kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 38mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg