cranberry and pistachio biscottis

My introduction to these amazing Italian cookies was not long ago. So I remember buying a packet biscottis just to try the cranberries flavour. I absolutely loved them, so much that I finished it in a day, yes about 12 rectangularly shaped cookies in a day!!

And ofcourse i tried the cranberries one!! 

So this recipe is a cranberries and pistachio one..



First off, i had to adjust the recipe a little bit. Added 40g more flour because the dough was very wet, and was not holding its shape. So which makes it a total of 190g flour

Start by combining wet and dry ingredients separately, As the recipe calls for some orange juice, you can add any citrus juice even mixed-fruit juice. Or even completely leave it out. 

recipe of biscottis
mixing the dough once the flour is added

Mix this all well, and after this i realised i had to add more flour because otherwise this cant hold its shape, and once baked it would become flat. 

But why did this happen?

Well the only reason i see is humidity, yes its about 85% here in kolkata. And since there is sugar which absorbs moisture. this became quite wet.

biscottis baking

You can see the biscottis flat out a little bit, but don’t worry. Bake them at 180°c for 20-25 min.

baked biscottis

Once done let it cool for 10-15 minutes, and then cut them vertically with each cut not being more than a inch apart.

Turn them, and bake them again at same temperature for 8-10 min, this part gives biscottis that amazing crunch texture from outside

Once baked, let them cool. dip them in some melted chocolate or enjoy them just like this or with a cup of coffee




Yield: 10-12



This biscotti recipe is a must try for every biscotti lover out there

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes


  • A.P Flour -190g or
  • Caster sugar – 150g
  • Baking powder – 1tsp
  • Salt -1/2tsp
  • Vanilla essence – 1/2tsp
  • Cranberries(dried) – 1/2cup
  • Pistachios – 30g chopped
  • Orange juice – 1 + 1/2tsp
  • Vegetable oil – 35g or 2.5tbsp
  • Half an egg – 30g


  1. Start by combining oil with egg and juice, mix it well.
  2. Then add in the sugar with vanilla essence and combine it very well
  3. once done, mix the pistachios, cranberries, baking powder and salt with flour
  4. once done fold in the flour mixture with the liquid batter, do it in batches
  5. Don’t over mix the the batter, the dough would be quite sticky so water your hands and shape it and place into a baking tray
  6. Bake it at 180°C for 25-30 min or until the edges are light brown
  7. once done, let it cool for 5-10 min then cut it into biscottis, and bake it again at 180 for 8-10 min. let it cool and dip into chocolate or have it like that

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 177 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 6mg Sodium: 181mg Carbohydrates: 31g Fiber: 1g Sugar: 15g Protein: 3g

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