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    Home » Biscotti » Thin Cranberry Pistachio Biscotti

    Thin Cranberry Pistachio Biscotti

    November 14, 2017 , Updated October 18, 2021 Maria 64 Comments

    Jump to Recipe
    Dozens of Super Thin Cranberry Pistachio Italian Biscotti

    Your holiday cookie platter will be complete with these Thin Cranberry Pistachio Biscotti. Festive looking, great tasting & so easy to make!

    Overhead shot showing thin cranberry pistachio biscotti in a big wooden serving platter.

     

    Thin Cranberry Pistachio Biscotti

    Nothing says the holidays like cranberries and pistachios. Since holiday baking is just around the corner, I thought I would share one of my go-to holiday biscotti recipes with all of you.

    Biscotti are wonderful, aren’t they?

    I’m not just saying that because I love biscotti, because, well, I do love biscotti.

    But, homemade biscotti are wonderful because they:

    • are great for dunking;
    • can be made into any flavor, sweet or savory;
    • have a long shelf life since they are twice-baked;
    • freeze well;
    • make great hostess gifts;
    • are great for a homemade Christmas cookie box and
    • are easy to make.

    I love them so much I created a comprehensive guide on how to make biscotti so that everyone can see how truly easy they are to make!

    An overhead shot of dozens of colorful thin Cranberry Pistachio Biscotti

    These are also some of the reasons why I always start my holiday baking by making biscotti.

    Spoiler alert: These cranberry cookies will quickly become one of your favorite Italian Christmas Cookies that you will make not only for the holidays but throughout the year.

    I will not deny that these particular biscotti are a little labor-intensive. There are well over 200 super thin biscotti that need to be sliced and baked. But you will be rewarded with a great-tasting biscotti.

    Are you ready?

    A picture collage showing 1- flour with orange zest 2- flour combined with egg yolks 3- addition of cranberries to the flour

    How to make Thin Cranberry Pistachio Biscotti

    We begin by making the dough. This easy biscotti recipe includes the orange zest, plumped cranberries and pistachios.

    The combined dough with cranberries and pistachios.

    You will quickly notice that this mixture cannot be “rolled” into the traditional log shape. Instead, what we are going to do, is transfer large “spoonfuls” of the dough on the parchment-lined cookie sheet, trying to create a shape that resembles a log.

    A picture collage showing the biscotti log before and after it is shaped

    Then, with slightly dampened fingers, press and shape the dough into a log and bake. You will notice there is no baking powder in this recipe. As a result, we can get away with placing three logs on a large baking sheet since expansion is limited.

    If you prefer, you can also use parchment-lined loaf pans. In the oven, they go for about 15-20 minutes until they are firm to the touch.

    Once baked, you will inevitably notice that these loaves are extremely pale-looking. Not to worry.  Remember, they are going in for a second bake, but first, they must be sliced.

    3 pictures in one showing the loaf being cut by a knife called the sandwich hero

    A very sharp knife is crucial to get very thin slices -one-sixteenth of an inch is ideal. That being said, if you can only slice them one-eighth of an inch, they will still taste great; you just won’t have as many. 

    Your super-thin biscotti are ready for the second baking.

    Place slices flat on the baking sheets and bake at the same temperature for about 10 minutes (the longer they stay in the oven, the crispier they get).

    Flip the biscotti over halfway through the bake time. Keep an eye on them because they can quickly burn, depending on how thin you cut them. 

    And just like that, you are done!

    How to store

    In general, biscotti cookies can be stored in airtight containers but they don’t need to be absolutely hermetically sealed. A slight flow of air will help them stay crispy! 

    Other options include glass or ceramic containers, as well as cookie tins. Placing a paper towel or napkin at the bottom can help absorb any excess moisture. Store at room temperature for up to 2 weeks or freeze for up to 3 months. 

    More biscotti recipes

    What’s not to love about biscotti? With crunchy additions of nuts and flavorful add-ins like dried fruit, seeds and chocolate chips, these delicious cookies are great on their own or dipped in coffee or tea.

    Some of our favorites include my mom’s biscotti recipe, these healthy date biscotti and of course these traditional anise biscotti. Happy baking! 

    Recipe origin

    The inspiration for this recipe came from one of my mom’s dearest friends, Nunzia. If you recall, I have already shared her recipe for thin crispy almond biscotti. That was almost three years ago! My, oh my, where does the time fly!

    Since the holidays are right around the corner, I thought replacing the almonds with cranberries and pistachios would be festive.  I also added some orange zest, and I decreased the total amount of flour.

    Have you ever had those thinaddictives costco cookies?

    Now imagine them, but made from scratch and with a perfect holiday twist!

    A reader recently wrote, “these copycat cranberry thinaddictives recipes are the best homemade version I’ve tasted yet.”

    These thin biscotti chips will still provide you with that crispy texture you all know and love. But when you bite into these biscotti, you will be pleasantly surprised by the perfect amount of chewiness provided by the cranberries.

    As they say, betcha can’t have just one.

    Enjoy 🙂

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these thin biscotti cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    A close up of the colorful biscotti.

    A large decorative wooden serving platter with dozens of thin biscotti.

    Super Thin Cranberry Pistachio Italian Biscotti

    Your holiday cookie platter will be complete with these Super Thin Cranberry Pistachio Italian Biscotti. Festive looking, great tasting & so easy to make!
    5 from 13 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 2 hours
    Cook Time: 30 minutes
    Total Time: 2 hours 30 minutes
    Servings: 200 servings
    Calories: 18kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 1 cup dried cranberries
    • 2¾ cups flour 390 grams
    • pinch salt
    • zest of 1 orange
    • 5 eggs separated
    • 1 cup sugar granulated
    • 1½ teaspoons vanilla extract pure
    • 1½ cups pistachio nuts

    Instructions

    • Soak the cranberries in water for about 10 minutes. Drain and pat dry with paper towels. Set aside.
    • Preheat oven to 350°F/175°C. Position rack in the center.
    • Line a baking sheet or loaf pans with parchment paper.
    • In a medium bowl, sift flour. Add the pinch of salt and the orange zest. Combine and then set aside.
    • In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment, beat the yolks.
    • Gradually add the sugar. Whisk together for 2-3 minutes. Scrape down the sides of the bowl.
    • Add vanilla extract.
    • Switch to the paddle attachment. At low speed, add flour to the egg mixture and incorporate. The mixture will look like bread crumbs. Once again, make sure to scrape down the sides of the bowl.
    • With a wooden spoon, incorporate the pistachios and cranberries. Set aside.
    • In a large mixing bowl or bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they reach the stiff peak stage.
    • Fold the egg whites in the flour and nut mixture.
    • Divide dough into thirds. Place each third on the cookie sheet; with damp hands, shape into a log. Alternatively, divide dough in half and place in loaf pans. (9.25x5.25x2.75)
    • Bake for approximately 15 - 20 minutes or until firm to the touch (it will take a few minutes longer in the loaf pans).
    • Remove from oven, wrap in clean dish towels and allow to cool down.
    • Once cool, transfer loaves to cutting board.
    • Using a very sharp or serrated knife, slice cookies as thin as possible, one-sixteenth of an inch is ideal.
    • Place slices flat on the baking sheets and bake for about 10-15 minutes (the longer they stay in the oven, the crispier they get). Flip the biscotti over halfway through the bake time.
    • They can be stored in any container at room temperature for up to 2 weeks.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 18kcal | Carbohydrates: 3g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 13mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
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    Filed Under: Biscotti, Christmas, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Sunny

      November 28, 2022 at 11:28 pm

      Please let me know what is the purpose of soaking the dried cranberry in water? Is it to reduce the sugar content or to separate the cranberry pieces so they won’t stick together?

      Reply
      • Maria

        December 04, 2022 at 8:51 pm

        Thanks for your interest Sunny. It is to soften them. Enjoy!

        Reply
    2. Liv

      November 29, 2021 at 3:50 pm

      Hi Maria,
      These look amazing and I am planning on trying them out for christmas this year. 🙂
      I would like to hear at what time during the whole making you would suggest freezing them, is it possible to freeze them after the first baking as an example?

      Reply
      • Maria

        November 29, 2021 at 7:21 pm

        Thanks for your interest Liv. What I usually do is complete the entire recipe and then freeze the individual biscotti. I have never tried to freeze the loaf and then slice and bake. I hesitate to recommend this as I think it will be impossible to slice thinly without breaking them. Have fun baking!

        Reply
      • Norberta Alesssndra

        December 05, 2021 at 4:15 pm

        5 stars
        The most delish biscotti and many other recipes that are easy to make and taste wonderful
        Thank you

        Reply
        • Maria

          December 05, 2021 at 7:15 pm

          My pleasure Norberta! Thank you!

    3. Gavin Williams

      August 28, 2021 at 9:09 pm

      5 stars
      Simply marvellous! Second time I’ve made them. Had to use mandarin for zest, but sure it will still be amazing! Thank you for your efforts! LOVE your whole site.

      Reply
      • Maria

        August 29, 2021 at 8:45 pm

        Thank you so much for your kind words Gavin, they are truly appreciated. So happy you are enjoying these cookies.

        Reply
    4. Debbie Ens

      June 22, 2021 at 2:12 pm

      5 stars
      I made them in the loaf pans which was great. I didn’t have an orange so I added ground fennel.

      Will definitely make them again. They are so pretty.

      Reply
      • Maria

        June 24, 2021 at 4:17 pm

        How wonderful Debbie! Thanks so much for sharing!

        Reply
    5. Michelle Mellace

      January 01, 2021 at 2:48 pm

      5 stars
      Hi Maria I made these cookies for New Years Eve. I’ve made many biscotti over the years. This recipe is a welcome addition that was a hit with my family. Very addictive & excellent with a glass of Prosecco. Will definitely make again. Happy New Year to you & your family 🍾🥂🎊🎉

      Reply
      • Maria

        January 02, 2021 at 9:39 am

        So thrilled to read this! Thanks so much Michelle. Happy New Year to you and your loved ones as well!

        Reply
    6. Brittany

      December 23, 2020 at 3:56 pm

      5 stars
      This was my first time making biscotti, and I was not disappointed with this recipe in the slightest. Such a simple recipe, with instructions that were easy to follow. I added a chocolate drizzle to half of them which works so well with the hints of orange zest. I’m excited to be able to ship these to friends and family in different states. They’re tough cookies that will keep for some time, not to forget delicious!

      Reply
      • Maria

        December 23, 2020 at 9:37 pm

        How wonderful Brittany! Welcome to the wonderful world of biscotti!

        Reply
    7. Pam

      December 21, 2020 at 12:32 pm

      Amazing recipe, making for Xmas gifts but I keep eating them before I can bag them up!!!! Thank you so much for this..addictive!!

      Reply
      • Maria

        December 21, 2020 at 12:55 pm

        Thanks so much Pam! Thrilled to read you are enjoying them!

        Reply
    8. Adrienne

      December 15, 2020 at 6:29 am

      Hello there! In order to save time and my patience, can I slice these thicker and make a more traditional size biscotti? Any adjustments I should be aware of? Thank you and Happy Holidays!

      Reply
      • Maria

        December 15, 2020 at 10:24 pm

        Thanks for your interest Adrienne. I have never tried it. You can cut them slightly thicker but the biscotti dough is made to be crispy. My hesitation would be that they would be really hard as a result.
        Perhaps you can try my almond biscotti recipe as a base and switch the almonds for cranberries and pistachios. Best wishes to you and your loved ones for a happy holiday season!

        Reply
    9. Heidi

      December 10, 2020 at 11:32 am

      I only have one cup of pistachios. I can’t get to the store because of the pandemic. Could I use 1/2 cup almonds, or 1/2 cup salted pistachios to get to that 1 1/2 cups. I was trying to cut recipe in half or 2/3 but with 5 eggs couldn’t figure it out.
      It looks so great. I really want to try this.
      Thank you

      Reply
      • Maria

        December 10, 2020 at 11:05 pm

        Thanks for your interest Heidi. Yes, I think it will be great. It will still look very festive! Enjoy!

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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