{"id":347,"date":"2011-09-04T04:39:00","date_gmt":"2011-09-04T08:39:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/09\/04\/irresistible-pistachio-and-cranberry-biscotti\/"},"modified":"2026-06-02T12:31:03","modified_gmt":"2026-06-02T16:31:03","slug":"irresistible-pistachio-and-cranberry-biscotti","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/09\/04\/irresistible-pistachio-and-cranberry-biscotti\/","title":{"rendered":"Pistachio and Cranberry Biscotti Recipe"},"content":{"rendered":"\n

These are the most delicious pistachio and cranberry biscotti ever. These biscotti are undoubtedly the richer cousins of those Cantucci di Prato<\/a> <\/em>(almond and anise cookies) from Tuscany, Italy.<\/p>\n\n\n\n

\"Two<\/a><\/figure>\n\n\n\n

Note: Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

What are biscotti? <\/h2>\n\n\n\n
\"A<\/a><\/figure>\n\n\n\n

Biscotti are Italian twice-baked cookies. The word biscotto<\/em> (biscotti’s singular form) means “double cooked.” They are hard, and you may need to dip them in a beverage to “hydrate” while eating them. Italians love to do so in a sweet fortified dessert wine called Vin Santo<\/em>.<\/p>\n\n\n\n

\"Butter<\/a><\/figure>\n\n\n\n

Traditionally, biscotti are made with whole unblanched almonds. They are oblong, dry, and crunchy. The crunchiness is due to the twice-baking process. First, they make a long slab with the dough and bake it. Then, they slice the baked slab and bake those slices.<\/p>\n\n\n\n

The double-baking process makes the cookies hard. Because they are dry and hard, biscotti can be stored for long periods and become almost non-perishable goodies. This was very helpful, especially during wars.<\/p>\n\n\n\n

Biscotti or cantucci<\/em>?<\/h2>\n\n\n\n
\"Dough<\/a><\/figure>\n\n\n\n

Are these biscotti or cantucci? <\/em>The answer to this question is they are both. According to Italy Bites<\/a>, cantucci <\/em>are the most famous Tuscan biscotti. Cantuccio<\/em> (cantucci’s<\/em> singular form) means piece or slice. It describes how these biscotti are diagonally sliced. <\/p>\n\n\n\n

Festive pistachio and cranberry biscotti<\/strong><\/h2>\n\n\n\n

Today’s recipe is not mine. I found it in The Essential New York Times Cookbook<\/a><\/em>, the excellent compilation of classic recipes by Amanda Hesser. The recipe was originally posted in the NYT on November 1st, 1995. <\/p>\n\n\n\n

\"Biscotti<\/a><\/figure>\n\n\n\n

All I did was follow directions, and the result was so exceptional that I decided to share the recipe with you. The only adjustment I made is that I did the first bake of these biscotti at 300\u00b0F instead of 350\u00b0F to avoid them getting so brown at the bottom. The rest is absolutely by the book.<\/p>\n\n\n\n

\"Biscottis<\/a><\/figure>\n\n\n\n

Having pistachios and dried cranberries together makes these biscotti colorfully festive. I like to give them away as a homemade present any time of the year, especially during the holidays and Valentine’s Day. <\/p>\n\n\n\n

How to pair cranberry and pistachio biscotti<\/strong><\/h2>\n\n\n\n
\"Cranberry<\/a><\/figure>\n\n\n\n

These biscotti are perfect with coffee, tea, a glass of milk, and, of course, dipped in wine. I love them with my morning cappuccino<\/a>. <\/p>\n\n\n\n

What you need to make this recipe<\/h2>\n\n\n\n

The following is a list of utensils and ingredients to make this recipe:<\/p>\n\n\n\n