Best 6 Pistachio Cranberry Biscotti For A Crowd Recipes

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When it comes to delightful sweet treats that can be enjoyed by a large gathering, pistachio cranberry biscotti stands out as an exceptional choice. This classic Italian cookie, known for its distinctively crisp texture and flavorful combination of sweet and tart, is perfect for any occasion. Whether you're hosting a festive holiday party, a casual brunch, or an afternoon tea, this delectable treat is sure to impress your guests and leave them craving more.

Let's cook with our recipes!

CRANBERRY AND PISTACHIO BISCOTTI



Cranberry and Pistachio Biscotti image

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

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

Steps:

  • In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place 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.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Provided by Gerry Meyer

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 10

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  • Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  • Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  • Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g

PISTACHIO-CRANBERRY BISCOTTI



Pistachio-Cranberry Biscotti image

Enjoy these pistachio and cranberry cookies with a nutty twist!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 48

Number Of Ingredients 11

1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon grated orange peel
3 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 cup pistachio nuts, finely ground (1 cup)
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sweetened dried cranberries
1/2 cup pistachio nuts
2/3 cup white vanilla baking chips, melted

Steps:

  • Heat oven to 325°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add orange peel and eggs, one at a time, beating thoroughly after each addition. On low speed, beat in flour, ground nuts, baking powder and salt. Stir in cranberries and 1/2 cup nuts.
  • Divide dough in half. On 1 side of cookie sheet, shape half of dough into 10-inch log. Repeat with remaining dough on same cookie sheet.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes; remove from cookie sheet to cutting board. Cut logs crosswise into 1/2-inch slices; discard ends. Place slices, cut sides down, on cookie sheet.
  • Bake about 18 minutes longer, turning once, until biscotti are crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Drizzle one side with melted baking chips; let stand until set before storing.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 8 g, TransFat 0 g

PISTACHIO CRANBERRY BISCOTTI



Pistachio Cranberry Biscotti image

These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 5 dozen.

Number Of Ingredients 15

1-1/2 cups dried cranberries
2 tablespoons orange juice
1/3 cup butter, softened
2/3 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shelled pistachios
4 teaspoons grated lemon zest
ICING:
1 cup confectioners' sugar
1 teaspoon grated lemon zest
1 to 2 tablespoons fat-free milk

Steps:

  • Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.

Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 109mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS



Cranberry Pistachio Biscotti - Whole Foods image

Make and share this Cranberry Pistachio Biscotti - Whole Foods recipe from Food.com.

Provided by BelovedRooster

Categories     Dessert

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
3/4 cup sugar
2 eggs
2 teaspoons real vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup dried sweetened cranberries, soaked in hot water and drained
1 cup pistachios, shelled

Steps:

  • Cream butter and sugar at medium-high speed until light and fluffy.
  • Add eggs, one a time, and blend until smooth.
  • Add vanilla, flour, baking powder and salt.
  • Mix until just blended (do not overbeat).
  • Stir in cranberries and pistachios by hand.
  • Preheat oven to 325°F.
  • Divide dough in half.
  • On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12–14 inches long.
  • Place both on a non-stick baking sheet a few inches apart.
  • Bake for 25 minutes or until barely golden.
  • Let cool for 10 minutes.
  • Slice logs on the diagonal about 1/2-inch thick.
  • Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
  • Let cool.
  • Makes about 3 dozen.
  • Will keep for several weeks in an airtight container.

Nutrition Facts : Calories 98.8, Fat 4.5, SaturatedFat 1.9, Cholesterol 18.5, Sodium 35.8, Carbohydrate 13.2, Fiber 0.7, Sugar 6.1, Protein 1.9

PISTACHIO CRANBERRY BISCOTTI



Pistachio Cranberry Biscotti image

Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty

Provided by MsBindy

Categories     Dessert

Time 1h

Yield 60 serving(s)

Number Of Ingredients 14

1 1/2 cups dried cranberries
2 tablespoons orange juice
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pistachios, shelled
4 teaspoons lemon peel, grated
1 cup confectioners' sugar
1 teaspoon lemon peel, grated
1 -2 tablespoon nonfat milk

Steps:

  • Place cranberries in a bowl and sprinkle with the orange juice.
  • In a large mixing bowl, cream the butter and sugar.
  • Add the eggs, one at a time, beating after each.
  • Beat in the vanilla.
  • Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
  • Stir in the pistachios and lemon peel.
  • Drain the cranberries and stir in to the dough.
  • On a lightly floured surface, divide the dough into thirds.
  • Shape each piece in to a 12 inch by 2 inch log.
  • Place on a baking sheet covered with cooking spray.
  • Bake at 350°F for 20-25 minutes.
  • Cool for 5 minutes.
  • Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
  • Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
  • Remove to wire racks to cool.
  • For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
  • Drizzle over biscotti, and store in an airtight container.

Nutrition Facts : Calories 56.2, Fat 2.1, SaturatedFat 0.8, Cholesterol 9.8, Sodium 41.4, Carbohydrate 8.4, Fiber 0.5, Sugar 4.5, Protein 1.1

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the biscotti will be. Opt for fresh, flavorful cranberries and pistachios, and use a good quality butter and flour.
  • Don't overmix the dough: Overmixing the dough will make the biscotti tough. Mix it just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help it hold its shape better in the oven. Chill it for at least 30 minutes before slicing and baking.
  • Bake the biscotti until they are golden brown: The biscotti should be golden brown on the outside and slightly soft on the inside. If they are too soft, they will be difficult to slice and will fall apart. If they are too hard, they will be dry and tough.
  • Let the biscotti cool completely before slicing: The biscotti will be easier to slice if you let them cool completely before slicing them. Slice them with a sharp serrated knife.

Conclusion:

Pistachio cranberry biscotti are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be stored for up to a week. So next time you are looking for a sweet treat to enjoy, give these biscotti a try!

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