Cranberry Pistachio Christmas Biscotti recipes are tops on my baking list, these crunchy twice-baked cookies sweetly flavored and enjoyed plain or with chocolate.

As all of us do, I too have my favorite cookies I bake annually for the holidays. I’m sharing a cookie today that happens to be tops on my list, my best biscotti recipe. I don’t only bake it for the holidays, though 😉

Break out your French press (or your chocolate pot!) and prepare a lovely but STRONG cuppa. You’ll want something steamy for dunking this particularly crunchy cookie right into!

My holiday biscotti with cranberries and pistachios recipe is entirely ‘southernized‘ with Carolina yellow cornmeal incorporated right in with the all-purpose flour. The cornmeal to me, offers that dense, sturdy texture biscotti are known for.

Other recipes typically call for almonds or wheat flour for that stability. Cornmeal is cheaper and you likely already have it in your pantry.

It’s a true ‘heavy lifter’ in this recipe and not so far off from many Italian biscotti methods that use farina di mais. The biscotti still get a double bake but slice easy and pretty and without too much crumble.

IF you plan to serve or gift these babies for Christmas, do them up as far as decorating in as many ways as you like. The dough is the same regardless. For the absolute tastiest results, always use the best quality ingredients you have access to.

For my gift tins, I have dipped half my batch in melted chocolate, then dusted with finely chopped green pistachios, bright red cranberries, and orange zest. Others I then drizzled with white chocolate and crushed pistachios.

The second batch I simply took my serrated knife to and sliced. Biscotti stays fresh in an airtight container at room temperature for a couple of weeks. And this batch…this batch is ALL FOR ME!

What Tools are Needed for Baking Biscotti?

Just like all other cookies, biscotti requires the basics in terms of baking and kitchen tools. But before I mention that list, to mix the density of this dough thoroughly, I personally recommend using a stand mixer.

You may use a large bowl and a hand mixer if preferred but know up front that you will likely have to fold the pistachios and cranberries in by hand. This dough is super unforgiving in terms of stiffness.

So, that list 😉 General tools required for baking biscotti include parchment paper, baking sheet(s), a long-serrated knife, a cutting board, and a wire rack for cooling.

If you plan to do as I have and dip in chocolate, you will also require a microwave safe bowl OR double boiler for melting the chocolate(s). I use a double boiler because I tend to work slowly, and the double boiler keeps the chocolate melted for the duration of my slow dipping.

How to Make Biscotti

Prep and Preheat

Gather and measure out all of your ingredients and have all kitchen tools at the ready. Begin by preheating your oven to 350°F and lining a large, rimmed cookie sheet with parchment paper.

Make the Dough

In a small bowl whisk together the dry ingredients. These are the flour, cornmeal, ginger, baking powder, and salt. Set aside. In the bowl of your stand mixer, beat sugar, oil, eggs, vanilla, and about a teaspoon (I use a smidge more) fresh zest of an orange until very smooth, about 2 minutes.

Reduce the mixer speed to medium low and gradually add in the flour mixture. This is where you will be grateful for the stand mixer as the dough will be very stiff. Add in the pistachios and cranberries.

Shape and Bake

Flour both hands. Working directly on the prepared baking sheet, scrape the dough from the mixer bowl and onto the parchment. Shape into a 12 x 4-inch-long log that is approximately 3/4-inches thick.

Flatten the top slightly. Bake until lightly golden and the top begins to haze and crack, about 35 to 38 minutes, rotating the pan halfway through the baking time. Remove from the oven leaving the oven ON and allow the log to cool directly on the baking sheet for 15 minutes.

Slice and Bake Again

Remove the log carefully to a sturdy cutting board. Use a long-serrated knife to slice the log into 1/2-inch-wide slices. Place the slices cut-side-down onto the same parchment-lined baking sheet and bake again for 8 minutes before flipping and baking for another 8 minutes. the biscotti will be golden in color.

ProTip: before slicing, turn the log slightly to an angle. Begin slicing. Your biscotti will be slightly longer in length despite you still yielding the same number of cookies.

Cool and Dip into Chocolate

Cool the biscotti directly on the baking sheet, about 45 minutes. Then remove each cookie carefully to a wire rack to harden for about an hour prior to dipping in chocolate.

Pistachio Cranberry Sprinkles

Finely chop pistachios and dried cranberries and add to a bowl. Use your fingers to toss the two together. Dip one end of a biscotti into melted chocolate allowing any excess to drip. Immediately use one hand to gently sprinkle a bit of the pistachio-cranberry mixture over the melted chocolate.

Place the cookie back on the wire rack atop a parchment-lined cookie sheet to catch the drips. Follow the pistachio-cranberry mixture with a bit of additional freshly zested orange. Allow the chocolate to set before serving or storing.

White Chocolate Drizzle

After dipping the biscotti into the milk or dark chocolate, melt white chocolate and use a teaspoon to drizzle back and forth. You can also omit the milk or dark chocolate altogether and use strictly white.

Place the cookie back on the wire rack atop a parchment-lined cookie sheet to catch the drips. Allow the chocolate to set before serving or storing. Garnish your chocolate drizzled biscotti with finely chopped pistachios while chocolate is still soft if desired.

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