Reviews for Cranberry Pistachio Biscotti
These have become a christmas favourite! Use a super sharp serrated knife to cut these or they will crumble!
I get rave reviews whenever I make these... normally at Christmas time b/c of their festive green and red color, but these would be great any time of year. :-)
What I love about these biscotti - the use of olive oil, the lovely red and green coloring, the taste! Yes, the dough is sticky, but what I did is spooned the batter on to two cookie sheets. Then I wetted my hands and shaped the loaves rather easily. I did not experience any cracking with the slicing. I cooled them on a plastic cutting board, flipped the loaves over, and put them in the fridge for a bit. Then I cut them (they were a little warm to touch still). I placed a non-serrated knife on top. Gently pressed it into the top, the pressed hard to finish the cut. Gentle at first to start the slice though. I plan to make another batch tonight.
I love this biscotti & so does everyone to whom I've given it! I made a couple of changes - but nothing drastic. Instead of using pistachios, I used slivered almonds, as some other reviewers said the pistachios were too chunky. Didn't have almond extract - just used real vanilla extract and it came out fine. But I'm sure that almond extract would make it nicer. It's true that you really need to have wet hands to mold these. I poured clean cold water in a separate mixing bowl and it made things go a lot quicker and easier. To dress the finished biscotti up a bit for the holidays, I dipped one side in white chocolate and then drizzled melted dark chocolate on top of that using an up-and-down motion with a spoon. I used white chocolate/dark chocolate compound and melted it in the microwave with 1-2 Tbsp of Crisco (helps it glaze better) for 30-40 seconds. Gotta watch it though 'cause it will burn easily. Take it out at 20 seconds and swirl it with a spoon, then put it back in for the next 10-20 seconds. Gives it just the right amount of sweetness with the cranberry-almond combination! I love giving them out for the holidays. I've already made 2 batches (of 72 servings each time) this holiday season and am going to make them one more time this month! Everyone raved about these!
AWESOME!! I cut the pistachios back to 1 cup and kept the cranberries at 1/2 cup, might increase it the next time to 3/4 or 1 cup. Baking time was a longer than stated in recipe (about 45 min before slicing, and then another 40 min after slicing - not sure how these could ever be done after only 8 minutes!) My husband LOVED them. Will certainly be making more for the holidays!
This is a fantastic recipe as written and does not need any modifications. My biscotti turned out perfectly. I did not add the salt, only because I used salted pistachios, and I did crush the pistachios into smaller pieces.
GREAT RECIPE !! I also added orange zest. Next time just to keep the cost down and to have enough Pistachio's for another batch I will use only 1 cup of nuts. This was fabulous !!
Great holiday present idea for friends/family that will stay fresh longer since you are using olive oil instead of butter.
By far my favorite biscotti recipe. Didn't change a thing, just added some clementine zest to the batter. The olive taste totally disappear after baking, no worries there ;-).
You can't beat this recipe for biscotti. It is easy, delicious, and can be adapted to many flavors. A hint for forming logs . . . put dough in a large ziplock bag, cut a corner, and pipe out the desired size of your log. To fill the big easily, place over a large glass with the bag's top hanging over the outside of the glass. Works great and saves a sticky mess. A little water on your fingers will also help you to form the logs. Have fun!
I just made these again after three years. I used slivered almonds with the cranberries and drizzled with white chocolate. They are so good and easy to make. My grown kids came to visit and had to take some home. Thanks again for a great Christmas time recipe!
This is a wonderful biscotti recipe! I decreased the amount of pistachios by about half, chopped them roughly and used some very high quality olive oil I brought back from Israel...delicious! I would recommend suggestions to use olive oil for this recipe to improve the shelf life of the biscotti.
Excellent recipe I often substitute walnuts for the pistachios.
Very good recipe. I eliminated the cranberries and added more pistashios. Really good with coffee!!
yummy! added orange zest, ommited vanilla (didn't have enough) subbed sliced almonds for pistachio and cut when warm. Super easy!
OMG SUPER easy and YUMMY!!! made it for Christmas brunch yum yum yum
i used 1/4 c cranberries and 1/4 c almonds, and only used 1 tsp vanilla exract it tasted amazing, the only downside was how few cookies this recipe produced
Very good but the dough was very sticky, it is easier to just scoop it onto the tray and form the log shape with a spatula rather than with your hands.
Oh my, these turned out wonderfully. The dough is not normal biscotti dough -- I tried to form logs, and "form logs" is misleading. What it means is, "pat gooey mess into log shape") and I thought they'd never turn out right, but they did! I had to use EVOO as I don't have light oil and surprisingly I don't detect the olive oil flavor, which is great. Had to add some cashews to make up the full 1.5 cups of pistachios. I drizzled them with a simple glaze though I wished I had had white chocolate to use! Thanks for the recipe, these were a great way to use up my pistachios!
Fantastic! I followed the ingredient amounts exactly and they came out great. I used Craisins for the cranberries. I also used a food chopper to chop up the pistachios and Craisins just a little. After baking the first time, I covered the logs with a towel to keep them from cracking. I had to bake for 40-45 mins instead of 35 mins. Then after slicing the cookies, I baked them for 15 minutes on each side (30 mins total). They are so so good!
try light olive oil next time Leon loved these, I didn't like them
These were amazing! I was hesitant to even try biscotti, these are the first I've ever made and the recipe was perfect! I substituted pecans for the pistachios, but other than that followed the recipe exactly. The whole process was much easier than I expected -- even cutting through the loaf -- no crumbling at all! Delicious! Update: I've been making these for several years now. I make them all the time and this is my TOP cookies recipe. I love that they use olive oil instead of butter. They are a relatively health treat, the recipe is perfect as is, and you can sub any kind of dried fruit and nuts. I've done cranberry pecan, apricot pecan, prune walnut, ,etc. Anything is delicious! People love them, and I actually find the whole process of making them straight-forward and quick.
excellent- I love having this with coffee! Makes a great gift too.
Good and very easy for my first try at biscotti. I used slivered almonds instead of pistachios. Nice and light - not hard and crunchy. Husband loved it. I wish I had some white chocolate to dip or drizzle on top because it isn't very sweet and I LOVE a sweet treat :)
Delicious as is! I reduced the amt of pistacios and also used coconut oil instead or regular oil (just heated it to liquid first, then as directed).
The best biscotti! Inspired many conversations regarding the difference between this and the kind of huge, bland, hard-as-a-rock "biscotti" you find in coffee shops. Many native Italians have gushed that they have not had such authentic biscotti in America ever! A huge hit with folks of all tastes, this recipe has been passed on and on. 100% recommended with alterations or not. I chop 2/3 of my pistachio nuts and 2/3 of cranberries to ease cutting.
***** I divided the dough in half and put on a floured surface, sprinkled a little flour on top and formed the dough into a log. No sticky hands!!!! Then did the same to form the second log. After baking for 35 min; then cooling for 10 min. cut into slices with a "heavy chef knife; no crumbling. An excellent recipe. Will make again. Also, drizzled with white chocolate. Mmmmmmmmmmmm.
I was very disappointed in this recipe given how many rave reviews there were. I use the anise almond biscotti recipe on this website that uses butter and just added pistachios & cranberries instead of almonds and anise seed. Works perfectly and tastes great!
I used almonds instead of pistachios, added 1 Tbs of orange zest and dipped in chocolate. They were delicious!
Smells lovely while baking, tastes fantastic when finished! I omitted the vanilla and almond extracts as I didn't have any on hand, and I added the zest of one orange plus about a tbsp of orange juice. After cutting the loafs I had to bake for about 30 minutes to achieve the crispy texture I like.
These have been part of my Christmas cookie tray for the last several years. They are so pretty, and are a nice break from all the really sweet stuff.
These were so simple to make, although I had a lot of them crumble when I cut them with a serrated knife. Our grocery store had shelled pistachios in 2-lb. bags so that really made the recipe easy! We really enjoyed these.
I made this for the holidays this year and served it with flavored coffees. What a festive, delicious treat!
This is my favorite biscotti recipe! Everyone loves them! Most people say they like them a little softer than the usual store bought biscotti, so the baking directions are spot-on for me! They make great teacher gifts too!
Just made these they are in oven browning right now. I cut off the ends and tasted wow fantatic. I substitued pecan because I didn't have pistachios any nut you like would still be great. I was a little concerned with the softness of the dough but it worked great. I also didn't have light olive oil and used canola oil. This is a keeper.
This is a beautiful holiday cookie. The green and red colors are very festive. Not to mention it's very tasty. I had salted pistachios, so I left out the salt and they came out great.
I gave it 3 stars because I was not fond of how the dough was hard to manage, too sticky, did use other reader's suggestion about wetting the hands did help some.
"Best biscotti I've ever had," said my father-in-law. Use salted pistachios. If you want crispy pieces, toast at least 15 minutes.
These were fantastic! I used dried cherries instead of cranberries because it was what I had on hand. Next time, I think I might put white chocolate chips in the batter with them to avoid the hassle of dipping them in chocolate. Thanks for the great recipe!
Great taste, but dough was *very sticky*! Used spatula and wax paper to shape; turned out fine. A little salty - I hadn't realized pistachios were salted and added salt per recipe. Definitely a rougher texture than "Biscotti" recipe I reviewed, but mine did not fall apart. I let mine rest overnight between 1st bake and slicing for second bake. 300 degrees for 2nd bake. Mine spread quite a bit so I would make loaves narrower next time. As was, it yielded 26 3/8" wide pieces. Will try "Biscotti Tosconi" next...
Wow, much better than store-bought! I also used slivered almonds instead of pistacios, and upped the almond extract another half teaspoon. I made half the batch plain and the other half I dipped in melted chocolate and dusted with chopped almonds. Definitely wet your hands with cool water before handling the logs before baking. They will be much easier to handle. Oh, and if you want to use these for coffee dipping, make sure they're baked long enough the second time and nice and crispy. Thanks very much for the recipe!
These were good and easy to make. Though I've personally come to enjoy brick-hard biscotti, I think this will appeal to more people since it is a little softer - dry, but not hard. I left out the salt (since the pistachios were salted) and used margarine in place of the olive oil.
Cons: Not sure what all the fuss was about. I thought these were "just OK." Too much sugar - could easily reduce to 1/2 cup. Biscotti with whole grain, i.e., kamut, much more flavorful than white flour. I like the idea of using olive oil, perhaps a combination of olive oil/butter would be worth trying. Pro: Easy to make, sticky, but the wet hands trick works. Can taste/smell the olive oil in the raw, but once cooked they were fine. No problem cutting, just be sure not to overbake, press down firmly, evenly from top.
Love this great recipe!! Have made these several times and everyone raves about them and asks for the recipe. Made it exactly as the recipe reads....no need to make changes - delicious as is. Thanks Gerry for this super recipe.
Important note - use raw pistachios. Toasted overpowered the recipe! Next time I'll use more cranberries and less nuts.
Wonderful! Much easier than I expected. Added a whole bag of craisens. Just delicious. They also freee well so they're ready for holiday parties, cookie exchanges, etc.
This recipe was an instant success within my circle of family and friends. I use raisins and a walnuts instead of cranberries and pistachio nuts; I absolutely adore this recipe. You should most definitely try this, you'll love it.
This is the first review that I have ever posted on this site, and I have been using AR for a couple of years now. I followed the directions exactly (except for cutting the pistachios down to 1/2 cup)and received rave reviews at work. I thinned some white chocolate with canola oil for dipping. I did not cut in a sawing fashion, but in a downward fashion, and it turned out well. Thank you for an AMAZING biscotti recipe!
Great recipe - very easy to follow. I only used one cup of pistachios and it was enough. I dipped them in melted white chocolate. They were just like biscotti you would buy in a cafe.
Easy, got rave reviews, and worked out as directed in orig recipe. Dough is sticky but not unmanageable. Wet hands. Used 1 cup pistachios and 1 cup mini choc chips. A keeper, thanks for sharing.
These were great. I used almonds instead of pistachio, and I chopped the cranberries a little.
Really yummy - everyone loved them. I found that they cracked if I left them to cool for too long the warmer they are when you cut them the less they will crack. I also used a sharp bread knife to do a single slice/chop through the dough. The second time after the 10 minutes of baking, I turned off the oven and let them dry inside. This gave them the perfect hardness. I added white chocolate drizzle to top them. These went as teachers holiday gifts for the second year in a row and I got nothing but rave reviews and the kids were happy.
unbelivably easy i used butter instead of olive oil...and dipped them in melted chocolate...to die for! as everyone else has mentioned keep water close by when working with dough...oh yea...i also chopped up pistachios it worked well! Merry Christmas!
Big hit with my family!
I made this at Christmas for gifts to the family - it was a huge hit! My in-laws hid their so it would last longer and just found it last week. After 3 1/2 months in a jar in a cupboard it was still just as delicious as Christmas Eve when it was fresh! I have successfully converted my husband to a biscotti fan - but only my biscotti :)
This recipe is awesome. I use it as a base for other flavors of biscotti too. I love the cranberries and pistachios at Christmas, the biscotti is the perfect color. I have tried this recipe for chocolate with almonds and cranberries with almonds, especially when I don't have almond extract.
Although I am an Italian-American, this was first attempt at making biscotti. I wanted o test out my new stand mixer so I doubled the recipe. I used 2 cups total for the nuts and about 1.5 c of the cranberries. The dough was a bit sticky even after I added a bit more flour. Next time I will likely add a bit more flour to make the dough more managable. I also added the zest of one medium orange. They are so easy to make and especially delicious! I may try dipping some in chocolate if they last long enough for me to get around to that! I will definitely be making these on a regular basis!
I found this recipe in Allrecipes' wonderful "tried & true cookie" book, but just had to hop online to rate it. I always thought that biscotti was difficult to make, but this recipe is so easy! Well, there is shelling the pistachios of course, but the rest is a breeze. And it's delicious to boot.
AMAZING, and fairly easy! I used the tip about dipping hands in cold water before handling the biscotti dough and it worked like a charm! I've also made this recipe with almonds and chocolate chips (for a more cost effective batch for work) and it came out superb! For crispier biscotti I recommend increasing the bake time to 35 minutes for initial bake, then 10 minutes on EACH side after them have been sliced. Also, PARCHMENT paper is a must and comes out perfect every time!
The most challenging part of this recipe is trying not to eat all the batter before it goes into the oven. My only change would just be to forget crisping it back in the oven again. This recipe would be great just as your basic cookie, and really won't last long enough on a plate that you need to worry about them going stale.
The biscottis turned out so good! These were a bit hit with my parents, so that was great =) For me, a little bit more sugar next time, that's all. Thanks for the wonderful recipe Gerry!
Oh my! These were magnificent!!! I used finely chopped almonds (instead of the pistachio) then added the zest of one orange, 1/8 t. Orange extract, and 1/4 t. combined ground cardamom and star anise. I will be making these all the time. As for the stickiness of the dough, really- just wet your hands and shape! So easy & scrumptious! I do have to add that my total baking time was way longer than stated in the recipe, but well worth the 'baby sitting' that I had to do with these. Again- excellent!! Grazie!!
Fantastic! The color is great and flavor pulled nicely. I'm not a baker and tend to have to use recipes that aren't so 'exact'... this one worked really well for me.
LOVE IT! Oh my gosh. Not too sweet and has great flavor. Works great if you are a wee bit hungry too. EASY to make.
5 Star Plus - Some of the reviewers mentioned that they chop up the pistachios in order to avoid the problem of the biscotti crumbling when being cut after the first bake. In my opinion what makes this recipe a 5 Star Plus is that it not only tastes delicious, it is also beautiful and festive with big chunks of green pistachios accented by bright red cranberries. I've tried this recipe with both raw and roasted pistachios and this is what I've found. The best way to avoid crumbly biscotti is to use raw pistachios. I find mine at Whole Foods Market. The raw nuts have the needed moisture in them so when you bake them the first time they don't completely dry out and you can easily cut them with a sharp knife (no need to use a serrated knife) for a super clean edge beautiful biscotti. The second bake will finish "roasting" the nuts. Hope this helps.
I thought this was really good. Easy to make too. I lessened the amount of nuts and used craisans instead. I don't understand how other reviewers thought to dough was ungodly sticky....mine was very manageable and I used water on my hands to help it not stick. I dipped half in white choc too. People who like biscotti loved mine.
Took these to a cookie exchange and they were a hit. These are not hard and crunchy, you don't even need to dip them in coffee to eat like most biscotti. I also added orange zest
Loved these biscotti! So flavorful-will try different nuts & extracts. These are a keeper!
These have become my husbands favorite cookie, mine too. they are easy and delicious.
Excellent. I did have to increase the bake some a bit, not sure why but I had some trouble with getting it browned a bit. Otherwise, they were delicious. Next time I might decrease the amount of cranberries and nuts, but that's just a personal preference. Delicious!
Super easy to make. I made a double batch and stored them in a ziplock bag in the freezer. They take no time at all to thaw when you take some out short notice.
Really good and very easy! I had no trouble cutting the cookies after the first baking. Just hold the knife over the loaf and push it straight down, firmly. Right through the nuts, no crumbling except on the very ends where the dough was thinner and drier.
The only change I made was using orange flavored cranberries. My cookies turned out PERFECT!!!
I have always had trouble making biscotti. No more! This is an excellent recipe. The only change I made was orange extract instead of almond extract. Wonderful recipe...thanks for sharing! I will definitely make this again.
i have been making Biscotti's for my italian family for years. this is a great recipe! i prefer mine a little softer so the second time i bakes them i only put them in for half the time. when i was done i drizzled them with white chocolate and they were a huge hit!
I had to add about half a cup more flour because the dough came out too wet and sticky. But it turned out really good.
These turned out fantastic. I didn't have the pistachio nuts so used slivered almonds instead. The cold water on your hands tip worked great. This is such a easy recipe with basic ingredients I'm sure I will be making these again and again. I tried dipping some in chocolate but didn't like them as well.
Super easy and super good. It's a family fav.
Very good recipe. I used pecans and caramel chips in the biscotti and coated the bottoms with milk chocolate. The dough was almost like cake batter, and it took 20 minutes to dry. Other than that, this recipe is wonderful! Taste better on the third day.
FABULOUS RECIPE - absolutely wonderful try it!
I substituted vegetable oil for the olive oil, decreased pistachios to 1 cup and increased cranberries to 1 cup. They were delicious!
I used butter instead of olive oil, and they turned out fine. The yield was smaller than the recipe stated, but I was sort of expecting that. These make a nice little Christmas present, but are enough of a pain that I wouldn't make them just for myself and family.
I have been making this recipe for 3 years now and everyone loves it. I have never strayed from the recipe. It is one of the favorites I give at Christmas. I make at least 5 types every year. I understand everyone has made minor or major changes to the recipe but if you have I suggest you repost the recipe. It confuses people and some changes are really not that great, it makes it a totally different biscotti recipe.
Wow! These are good! I followed the recipe exactly except that I used extra virgin olive oil because I hadn't noticed that it called for light olive oil. Amazingly good. I did something wrong, though, because mine came out a bit soft even after I left them in the oven to cool with the door slightly open instead of letting them cool on the counter. Also, they were so easy and fast to make. Before I knew it I had finished preparing the dough. I actually blurted out, "That's it?"
Hands down the best biscotti I have ever had. I couldn't stop eating it. Fabulous dipped in coffee or tea or on its own!
I've tried so many different biscottis and I love the flavors and texture of these. The combo of vanilla and almond extract is so good. I have been making these once a week to eat with my coffee every morning. I do use canola oil instead of the light olive oil. I only have evoo in the house and that would be too strong. I also use walnuts instead of pistachios only because I have a giant bag of walnuts right now.
I've made this several times this year. This is by far the most authentic biscotti recipe that I've come across. Using the olive oil is a must in my opinion. I've made this using pecans as well as pistachios...both are fantastic.
I was very impressed with this! I don't normally like biscotti because of that "licorice" taste, but these do not have that as they are made with almond and vanilla extracts. I followed other reviews and cooled my "loaves" under a dish towel for 15 minutes before cutting. They did not crack and the pistachios didn't cause any difficulty in slicing the knife through the cookies. I bought salted, shelled pistachios and used exactly the amounts of both the pistachios and cranberries that the recipe called for. I will definitely be making these again (my co-workers all said I absolutely have to!). I also cooked the cookies after slicing for around 15-18 mins (flipping once) and found them to have a perfect crunch on the outside with a not-too-hard center. Didn't need coffee to soften these up at all!
I used currants instead of cranberries. With the pistachios being so large it worked better to have something small in the mix too.
I just made these but made some small alterations to your recipie for a healthier version! Needless to say they've turned out fantastic! I used self-raising wholemeal flour instead of all purpose flour and baking soda. I also used 1 egg instead of two and used a mix of almonds and black currants! Hubby is digging into them now!!!! Amazing! I will definitely be making these again!
Fantastic!!! We made these with slivered almonds, perfect!!
These are soooooooooo good. They don't stay around long.
these came out excellent! the only issue i had was shelling the pistachios. i did add more cranberries, but otherwise kept the recipe the same. froze them for a party this weekend and looking forward to rave reviews! =)
So easy to make and oh my goodness delicious. One tip though, buy pre-shelled pistachios, shelling that many is murder on your fingers.
I made these biscotti to go along with my Christmas cookie trays and they were delicous! Not to sweet, but full of taste. I love that this is made with olive oil and not butter. These are a keeper! I may experiment with choclate chips and macadameia nuts next time.
Great biscotti, perfect with coffee. Loved it with the end dipped in melted chocolate.
I made these for Christmas and they were such a hit! The cranberries and pistachios complemented each other perfectly. I love soaking it up in coffee. This will be a recipe I will keep for years to come!
Fabulous recipe. So easy to make.
these are a true crowd pleaser - i've made them four or five times, and my mom, who hates baking, has asked me to make them for her twice so that she can learn how by watching. i like to make the loaves small so that the end product is miniature, which looks very cute on a cookie plate.