These Cranberry Orange Pistachio Biscotti Dipped in Dark Chocolate are the best to share this season with your friends and family. They are delightful Italian cookies to have with a cup of coffee or tea.

The Cranberry Orange Pistachio Biscotti is one of my favorite cookies and the first cookie I make way before Christmas. We make these cookies during Christmas and share them with our friends and family. I double the recipe for a big batch and still find it insufficient.

Occasionally, I like making them during Easter; and anytime I desire it. I love when I see my cookie jar filled with these biscotti lying on my counter. So I can grab one and enjoy it with my cuppa. Apart from these festive flavors, our favorites are almond Biscotti, Chocolate hazelnut, and chocolate chip.
If you love dunking cookies in your coffee or tea, then I suggest that you make these lovely biscotti.

What is Biscotti

Biscotti is a twice-baked Italian cookie that is dipped in a drink. It is also known as Cantucci. It’s a firm and crunchy Italian cookie best dunked in a cup of coffee and tea.

How to Make Biscotti

This Cranberry Orange Pistachio Biscotti is a firm, crispy, crunchy, delicious cookie that can be had just as it is or dunked in your favorite drink. It is a foolproof recipe that will not disappoint you.

Traditional biscotti does not have any fat. Since it doesn’t have any fat, the biscotti is dry, crisp, and hard and can be stored longer. Adding little fat yields a slightly soft and crisp cookie: that is also firm enough to dunk into your favorite drink.

Ingredients for the Cranberry Orange Pistachio Biscotti

Flour – I used all-purpose flour for this recipe.

Leavening agents- use 2 teaspoon baking powder.

Sugar– I like the addition of 1/2 brown and 1/2 white granulated. On the other hand, if your preference is completely white or brown, you can change it accordingly.

Eggs – Use 3 large eggs + 1 egg white for the egg wash

Butter – Use 4 Tablespoons of unsalted butter. You can also replace the butter with any neutral oil. Yet, if you favor a non-fat biscotti, leave the butter out.

Fruits & Nuts – Dried cranberries and pistachio is an excellent combination for this season. Soaking the dried cranberries in hot water will plump up the fruit.

However, you can add fruits and nuts for your liking. Here are a few of our favorite combos: orange & chocolate chip, chocolate hazelnut, almond, cashew raisins, and figs & walnut.

Flavoring – vanilla and orange zest works well with cranberry and pistachio. Adding a little bit of salt enhances baked goods.

Chocolate coating – I like to coat the biscotti with dark chocolate. However, you can coat/ drizzle it with white chocolate or leave the chocolate out. Use best quality chocolate for dipping. I used 225g of dark Belgian chocolate with cocoa nibs.

How to make Cranberry Orange Pistachio Biscotti

Preheat the oven to 338F / 170C

Soak 1/2 cup of dried cranberries in 1/2 cup hot water and leave aside. Drain and squeeze out the water before adding it to the cookie dough.

Cream butter, sugar, vanilla, and orange zest, in a large bowl.

Add the eggs. Whisk until combined.

Next, add the Baking powder and salt to the flour. Mix to incorporate.

Add the dried ingredients into the wet and use a rubber spatula / wooden spoon to fold until well combined. Add the drained cranberries & pistachios between the folding.

Divide the dough in half and form each half into a rectangular log shape on a parchment-lined sheet pan.

Bake at 338F / 170C for 20 – 25 minutes or until slightly golden.

Take the cookie logs out from the oven and leave them on the sheet pan to cool for 15 minutes.

After 15 minutes, use a serrated knife to cut 1-inch angular slices and, place the slice side down on the cookie sheet and bake for 10 minutes. Next, turn the biscotti over and bake the other side for 10 minutes.

Transfer them to a cooling rack and cool completely. Store in an airtight container( preferably a glass container)for two weeks.

Melt the dark chocolate in a microwave or over a double boiler.

Dip each biscotti into melted dark chocolate and place them on the previously used parchment-lined cookie sheet, and let it sit for at least an hour for the chocolate to set.

If freezing, plain biscotti can be frozen: for up to 3 months(without the chocolate coating). Pop the frozen biscotti in a preheated oven for 10 minutes before serving to have a warm crisp cookie.