Cranberry Pistachio Biscotti Recipe

A perfect holiday treat with coffee or hot cocoa - Cranberry & Pistachio Biscotti.
  • Ready in: 1 hours, 15 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 45 minutes
  • By:
  • Servings: 24

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  • ½ cup (1 stick) softened butter
  • 2 large eggs, beaten
  • 3 Tbsp. flour
  • 1/3 cup dried cranberries, chopped
  • ¼ cup shelled pistachios
  • ½ cup white chocolate chips, melted (optional)

cooking methods

  • Bake


Preheat oven to 350°. Combine Absolutely Almond Pound Cake Mix™, butter and eggs in a large bowl. Mix until well combined. Turn out onto a clean surface. Knead flour into dough. Mix in dried cranberries and pistachios.

Transfer to a large, greased baking sheet and form into a 12 x 4 x 1-inch rectangle. Bake 25 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Remove from oven and cool 15 minutes.

Slice cake into ½-inch-wide slices; place slices on their side on baking sheet. Bake 10 minutes. Turn slices over and continue baking 8-10 minutes or until golden brown. Remove from oven and cool. Drizzle with melted white chocolate, if desired. Makes 24 servings.

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