Cranberry-Pistachio Biscotti with Orange Zest

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crunchy twice-baked biscotti studded with tart cranberries, crunchy pistachios, and bright orange zest, perfect for holiday gift-giving or tea time. This Italian-inspired Christmas recipe, ready in about 60 minutes, pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup softened unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup chopped dried cranberries
• 3/4 cup shelled and chopped pistachios
• 2 tsp finely grated orange zest

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until creamy and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each, then stir in 1 tsp vanilla extract.
3. Step 3: Gradually add the flour mixture to the wet ingredients and fold gently to combine into a stiff dough. Fold in 3/4 cup chopped dried cranberries, 3/4 cup chopped pistachios, and 2 tsp finely grated orange zest evenly throughout the dough.
4. Step 4: Divide dough in half and shape each half into a log about 12 inches long and 3 inches wide on a parchment-lined baking sheet. Flatten logs slightly.
5. Step 5: Bake for 25-30 minutes until golden and firm to the touch. Remove from oven and let cool for 10 minutes.
6. Step 6: Using a serrated knife, slice logs diagonally into 1/2-inch thick biscotti. Place slices cut side down on the baking sheet and bake for an additional 10-12 minutes until crisp and dry. Cool completely before serving or storing.