Cranberry-Pistachio Holiday Biscotti

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy twice-baked biscotti studded with tart dried cranberries and crunchy pistachios, lightly scented with orange zest for festive flavor. This Italian-inspired Christmas recipe, ready in about 70 minutes, pairs all-purpose flour, granulated sugar, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 24, 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.

Prep: 20 min Cook: 50 min Serves 24 Italian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, beat 6 tbsp softened unsalted butter with 2 large eggs, 1 tsp pure vanilla extract, and 1 tbsp finely grated orange zest until smooth.
  3. Step 3: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in 3/4 cup chopped dried cranberries and 3/4 cup chopped pistachios.
  4. Step 4: Divide dough in half. On a parchment-lined baking sheet, shape each half into a log about 12 inches long and 3 inches wide.
  5. Step 5: Bake for 25 minutes until lightly golden and firm to touch. Remove from oven and let cool for 15 minutes.
  6. Step 6: Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti. Place slices cut side down on the baking sheet.
  7. Step 7: Bake for an additional 15 minutes, flip biscotti, and bake another 10 minutes until dry and crisp. Cool completely before serving.

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