Cranberry Pistachio Biscotti Recipe

A perfect holiday treat with coffee or hot cocoa - Cranberry & Pistachio Biscotti.
  • Ready in: 1 hours, 30 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 1 hours, 10 minutes
  • By:
  • Servings: 24 servings

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  • ½ cup butter, softened
  • 2 large eggs, beaten
  • 3 tablespoons all-purpose flour
  • ⅓ cup dried cranberries, chopped
  • ¼ cup shelled pistachios
  • ½ cup white chocolate chips, melted, optional

cooking methods

  • Bake


  1. Preheat oven to 350°F. In large mixing bowl, combine Absolutely Almond Pound Cake Mix™, butter and eggs; mix until well combined. Place on a clean surface; knead flour into dough. Mix in cranberries and pistachios.
  2. Transfer to a large, greased baking sheet. Form into a 12x4x1-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.
  3. 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.
  4. Drizzle with melted white chocolate, if desired.

Makes 24 servings.

Make Ahead & Freeze: Prepare step 1. Place in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 2.

Nutrition per Serving: Calories: 150 Total Fat: 6g Sat. Fat: 3.5g Cholest: 30mg Sodium: 170mg Carbs: 22g Fiber: 0g Sugar: 12g Protein: 2g

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Rated 5 out of 5 by from Never really cared for Biscotti until now Easy to make and delicious to eat!!! I will be making this one again and again!!!
Date published: 2015-12-27
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