{"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":"

A fancy cafe treat we can make at home? We’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 biscotti recipe<\/a> collection, this tasty version features a delectable combination of nuts and dried fruit.<\/p>\n

Biscotti is a classic Italian cookie with a long, narrow shape and a very dry, crisp texture. The name comes from the Latin words bis <\/em>(twice) and 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’s sliced into thin pieces and baked again.<\/p>\n

Biscotti’s dry texture means they last longer than other kinds of cookies. They’re also easy to decorate, making them one of the best cookie recipes<\/a> for holiday gatherings, gifts or cookie exchanges.<\/p>\n

Ingredients for Cranberry Pistachio Biscotti<\/h2>\n