{"id":57861,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cranberry-pistachio-biscotti\/"},"modified":"2025-01-31T09:24:37","modified_gmt":"2025-01-31T15:24:37","slug":"cranberry-and-pistachio-biscotti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cranberry-and-pistachio-biscotti\/","title":{"rendered":"Cranberry Pistachio Biscotti"},"content":{"rendered":"<p>A fancy cafe treat we can make at home? We&#8217;re all in! Crisp and fragrant cranberry pistachio biscotti are the perfect accompaniment for hot mugs of coffee, tea and cocoa. When dunked, these cookies soak up the hot liquid for a soft, flavorful bite. From our <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscotti-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/biscotti-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">biscotti recipe<\/a> collection, this tasty version features a delectable combination of nuts and dried fruit.<\/p>\n<p>Biscotti is a classic Italian cookie with a long, narrow shape and a very dry, crisp texture. The name comes from the Latin words <em>bis <\/em>(twice) and <em>coctus<\/em> (cooked), which is very fitting because biscotti cookies are baked twice. The dough is first baked as a low, narrow loaf. Then, it&#8217;s sliced into thin pieces and baked again.<\/p>\n<p>Biscotti&#8217;s dry texture means they last longer than other kinds of cookies. They&#8217;re also easy to decorate, making them one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cookie recipes<\/a> for holiday gatherings, gifts or cookie exchanges.<\/p>\n<h2>Ingredients for Cranberry Pistachio Biscotti<\/h2>\n<ul>\n<li><strong>Sugar:<\/strong> Granulated sugar adds sweetness to baked biscotti. It&#8217;s dissolved into the oil at the start of the batter-making process.<\/li>\n<li><strong>Oil:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cooking oil<\/a> for biscotti is a neutral-tasting oil, like canola or sunflower oil.<\/li>\n<li><strong>Eggs:<\/strong> Use large eggs in the biscotti batter. They help bind the dough together and give the cookies a rich flavor.<\/li>\n<li><strong>Flour:<\/strong> There&#8217;s no need to pick up a special <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of flour;<\/a> regular all-purpose flour does the job perfectly.<\/li>\n<li><strong>Baking powder:<\/strong> This leavening agent helps the dough lift and aerate during the first bake. Wondering about the <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-baking-powder-and-baking-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between baking powder and baking soda<\/a>? Unlike baking soda, baking powder contains an acid (cream of tartar), so there&#8217;s no need to add an acidic ingredient to activate it.<\/li>\n<li><strong>Salt:<\/strong> You need only\u00a0a pinch of salt here. It helps enhance the flavors of the other ingredients.<\/li>\n<li><strong>Pistachios:<\/strong> The pistachios should be shelled and roughly chopped before being added to the dough mixture. If you have a lot of extra nuts, try making another of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/pistachio-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/pistachio-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pistachio recipes<\/a>.<\/li>\n<li><strong>Dried cranberries:<\/strong> Packed with intense sweet-tart flavor, dried cranberries are ideal for cookie recipes. They don&#8217;t have the moisture content of fresh or frozen berries, so they won&#8217;t water down the dough.<\/li>\n<li><strong>Extracts:<\/strong> Our recipe elevates the flavor with a combination of vanilla and almond extracts. The <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-almond-extract\/\" data-name=\"www.tasteofhome.com\/collection\/best-almond-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best almond extract<\/a> tastes strongly nutty without a harsh or alcoholic finish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110426\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_1b.jpg?fit=700%2C1024\" alt=\"Beat sugar and oil until blended; Beat in eggs; then extracts; whisk tool\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a small bowl, beat the sugar and oil until blended. Beat in the eggs, then the vanilla and almond extracts.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110425\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_2b.jpg?fit=700%2C1024\" alt=\"Combine the flour; baking powder and salt; gradually add to sugar mixture and mix well\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix well (the dough will be stiff).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110423\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_3b.jpg?fit=700%2C1024\" alt=\"stir in pistachios and cranberries with spatula\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the pistachios and cranberries.<\/p>\n<h3>Step 2: Shape and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110428\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_4b.jpg?fit=700%2C1024\" alt=\"Divide dough in half; With floured hands; shape each half into a 12-inch x 2-inch rectangle on a parchment-lined baking sheet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Divide the dough into half. With floured hands, shape each half into a 12&#215;2-inch rectangle on a parchment-lined baking sheet. Bake at 350\u00b0F for 18 to 22 minutes or until set.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>You should\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/should-you-preheat-your-oven-or-skillet\/\" data-name=\"www.tasteofhome.com\/article\/should-you-preheat-your-oven-or-skillet\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">preheat the oven<\/a>\u00a0before baking. After the dough is set, keep the oven on for the next round of baking.<\/p>\n<h3>Step 3: Prepare for the second bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110422\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_5b.jpg?fit=700%2C1024\" alt=\"Place pan on wire rack; When cool enough to handle; transfer to a cutting board; cut diagonally with a serrated knife into 3\/4-inch slices; knife\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Move the baking sheet to a wire rack. When the dough is cool enough to handle, transfer it to a cutting board. Using a sharp, serrated knife, cut the dough diagonally into 3\/4-inch slices. Place the slices cut side down on ungreased baking sheets.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0A serrated knife is the\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/best-kitchen-knives\/\" data-name=\"www.tasteofhome.com\/article\/best-kitchen-knives\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best kitchen knife<\/a>\u00a0for this step. The warm loaf is prone to tearing when sliced with a straight blade, and the scalloped edge of a serrated knife makes a cleaner, neater cut.<\/p>\n<h3>Step 4: Bake until crisp<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110429\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_6b.jpg?fit=700%2C1024\" alt=\"cut side down on ungreased baking sheets; bake for 12-14 minutes or until firm; remove to wire racks to cool; store in an airtight container\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the slices back in the oven to bake for 12 to 14 minutes or until firm. Move the biscotti to wire racks to cool completely.<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110427\" style=\"font-size: 16px;\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_8b.jpg?fit=700%2C1024\" alt=\"Cranberry and Pistachio Biscotti; serve on cutting board; a cup of tea\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/h2>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Try different nuts:<\/strong> Instead of pistachios, make your biscotti with other chopped nuts like walnuts, almonds or pecans (as we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/butter-pecan-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/butter-pecan-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter pecan biscotti<\/a> recipe). A combination of nuts is tasty too\u2014try <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hazelnut-almond-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/hazelnut-almond-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hazelnut almond biscotti.<\/a><\/li>\n<li><strong>Swap in other dried fruit:<\/strong> Cranberries pair well with pistachios, but you can use other dried fruits. Try making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/toni-s-tropical-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/toni-s-tropical-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tropical biscotti<\/a> with its combination of dried mango and pistachios, or swap in different fruits like raisins, blueberries, diced figs or chopped dried apples.<\/li>\n<li><strong>Add chocolate:<\/strong> Stir 2\/3 cup chopped chocolate or chocolate chips into the batter. You can go with several <a href=\"https:\/\/www.tasteofhome.com\/article\/are-you-using-the-right-types-of-chocolate-for-baking\/\" data-name=\"www.tasteofhome.com\/article\/are-you-using-the-right-types-of-chocolate-for-baking\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of baking chocolate<\/a>, from milk chocolate to dark, semisweet or white chocolate. They&#8217;re all delicious with nuts and fruit!<\/li>\n<li><strong>Use other extract flavors:<\/strong> Experiment with different extract flavors. Our almond <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-biscotti\/\" data-name=\"www.tasteofhome.com\/recipes\/almond-biscotti\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">biscotti recipe<\/a> uses anise extract to add a light licorice flavor. Lemon, orange or butter pecan extracts are fun choices too.<\/li>\n<\/ul>\n<h2>How to Store Cranberry Pistachio Biscotti<\/h2>\n<p>Let the biscotti cool completely to preserve their crisp texture. Then, transfer them to a tight-sealing airtight container and store them at room temperature. If layering the biscotti in the container, it&#8217;s best to <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">store cookies<\/a> with a piece of waxed paper or parchment between the tiers.<\/p>\n<h3>How long does cranberry pistachio biscotti last?<\/h3>\n<p>Biscotti with pistachio and cranberry stay crisp and delicious for up to one week when stored properly in an airtight container. Their long shelf life makes biscotti one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/the-best-food-gifts\/\" data-name=\"www.tasteofhome.com\/collection\/the-best-food-gifts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best food gift<\/a>s to give for the holidays.<\/p>\n<h3>Can you freeze cranberry pistachio biscotti?<\/h3>\n<p>You can freeze cranberry pistachio biscotti for up to three months. When <a href=\"https:\/\/www.tasteofhome.com\/collection\/things-to-know-about-freezing-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/things-to-know-about-freezing-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezing cookies<\/a>, it&#8217;s best to wrap them in storage wrap to protect against freezer burn. Wrap the biscotti individually or bundle a few together in storage wrap. Place the wrapped cookies in a freezer-proof container. Let the cookies thaw, still wrapped, at room temperature. Once thawed, you can crisp them up by baking them in a 200\u00b0 oven for a few minutes.<\/p>\n<h3>Can you make cranberry pistachio biscotti ahead of time?<\/h3>\n<p>Prepare and bake biscotti several days in advance to save time on the day of a party or gathering. Just be sure to store them in an airtight container to keep them crisp. Our freezer directions above are another way to make and store biscotti ahead of time.<\/p>\n<h2>Cranberry Pistachio Biscotti Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2110424\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_9b.jpg?fit=700%2C1024\" alt=\"Cranberry and Pistachio Biscotti; serve on cutting board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What if my cranberry pistachio biscotti are too soft?<\/h3>\n<p>The two rounds of baking should ensure that these pistachio and cranberry biscotti turn out dry and crisp. Follow the recipe baking times\u2014when done, the biscotti should feel firm to the touch. If the cookies still feel soft after cooling, return them to the oven to bake for 5 to 10 minutes longer. You can drape a piece of foil over the top if the cookies are getting too brown.<\/p>\n<h3>How can you decorate cranberry pistachio biscotti?<\/h3>\n<p>Once they&#8217;re cool, it&#8217;s easy to add decorative touches to your pistachio cranberry biscotti. For a simple decoration, drizzle the cookies with a melted chocolate or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vanilla-drizzle\/\" data-name=\"www.tasteofhome.com\/recipes\/vanilla-drizzle\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">vanilla drizzle<\/a>. You can also add decorative candied cherries to the icing, which is an especially nice touch for holiday-time biscotti. Another option is to dip the cookies halfway into melted chocolate and top them with nuts, sprinkles or candies. After decorating, lay them on waxed paper to cool and set.<\/p>\n<h3>How sticky should biscotti dough be?<\/h3>\n<p>Biscotti dough is quite sticky, so you&#8217;ll want to generously flour your hands and work surface to make it easier to work with. A bench scraper (one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/bread-baking-essentials\/\" data-name=\"www.tasteofhome.com\/collection\/bread-baking-essentials\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bread-making tools<\/a>) is helpful for moving and shaping this dough. If your biscotti dough is just too unmanageable, put it in the fridge to chill for about 30 minutes and try again.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This tasty biscotti is studded with dried cranberries and crunchy pistachios. It&#8217;s delicious with tea or coffee. \u2014Diane Gruber, Sioux City, Iowa<\/p>\n","protected":false},"author":7061,"featured_media":2110556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306032,304423,306027,304328,305271,304993,304288,305487,307174,307153,304338,306171,305334,304515,307104,303966,304988,304408,304368,303887,306848,305353,304268,304455,307449,307488,304558,324623,303994,304150,303883,304473],"categories-v2":[308500,310461,309438,311759,308821,308988,311758,308984,308481,309216,308940,259620,310796,310220,310199,308992,312036,309337,308880,310155,308495,308935,308813,308745,308478,309603,309362,259483,308860,310465,310494,308910,309177,308528,309434,308476,308876],"coauthors":[39567],"recommended_recipes":[],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cranberry-Pistachio-Biscotti_EXPS_TOHcom25_50914_MD_P2_01_14_7b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cranberry-and-pistachio-biscotti\/","name":"Cranberry Pistachio Biscotti","datePublished":"2018-01-01","dateModified":"2025-01-31","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti_EXPS_TOHcom25_50914_MD_P2_01_14_7b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Cranberry pistachio biscotti are delightfully crunchy cookies studded with nutty pistachios and sweet dried cranberries. The red and green motif makes them particularly festive for dunking in coffee or tea during the holidays.","recipeIngredient":["3\/4 cup sugar","1\/4 cup canola oil","2 large eggs","2 teaspoons vanilla extract","1 teaspoon almond extract","1-3\/4 cups all-purpose flour","1 teaspoon baking powder","1\/4 teaspoon salt","2\/3 cup chopped pistachios","1\/2 cup dried cranberries"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a small bowl, beat the sugar and oil until blended. Beat in the eggs, then the vanilla and almond extracts. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture and mix well (the dough will be stiff). Stir in the pistachios and cranberries.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape and bake","text":"Divide the dough into half. With floured hands, shape each half into a 12x2-inch rectangle on a parchment-lined baking sheet. Bake at 350\u00b0F for 18 to 22 minutes or until set. Editor's Tip: You should preheat the oven before baking. After the dough is set, keep the oven on for the next round of baking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_4b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare for the second bake","text":"Move the baking sheet to a wire rack. When the dough is cool enough to handle, transfer it to a cutting board. Using a sharp, serrated knife, cut the dough diagonally into 3\/4-inch slices. Place the slices cut side down on ungreased baking sheets. Editor's Tip: A serrated knife is the best kitchen knife for this step. The warm loaf is prone to tearing when sliced with a straight blade, and the scalloped edge of a serrated knife makes a cleaner, neater cut.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake until crisp","text":"Place the slices back in the oven to bake for 12 to 14 minutes or until firm. Move the biscotti to wire racks to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Cranberry-Pistachio-Biscotti-TOHcom25_50914_MD_P2_01_14_6b.jpg?fit=700,1024"}],"recipeYield":"about 2-1\/2 dozen","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 85 calories","fatContent":"3g fat (0 saturated fat)","cholesterolContent":"13mg cholesterol","sodiumContent":"46mg sodium","carbohydrateContent":"12g carbohydrate (6g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"danielleylee"},"reviewBody":"I couldn't wait to make these!!! I did change just a few things. 1st I used 1\/2 cup of whole wheat flour and 1 and 1\/4 cup of AP flour. 2nd used one whole egg and and 2 egg whites. I would make these again for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sldudding"},"reviewBody":"This recipe is excellent. Just did one thing different. Although cranberries would be good, I chopped the same amount of dried cherries and it was a delicious combination.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chrissteve"},"reviewBody":"This turned out as good as or maybe better than commercial biscotti!  I gave some as a gift because it was so good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wptrains"},"reviewBody":"would definitely make this recipe again.  Loved the flavor of the pistachios with the cranberries.  It would make a great Christmas gift.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CStrat"},"reviewBody":"This was my first attempt at biscotti, and I was very pleased with the results.  Have made it twice so far - first with pecans (didn't have pistachios on hand); excellent!  Second time used the pistachios - again, very good!  Everyone really liked them.  I will make over and over again - they're low sodium, low fat...yummy....and a real hit!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Valeriemarie"},"reviewBody":"quick, easy and delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"patsouders"},"reviewBody":"Excellent and not very difficult to make.  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