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Lemon Cranberry Pistachio Biscotti: Crispy Dipping Cookies

Close-up of three slices of lemon cranberry pistachio biscotti featuring bright red cranberries and green pistachios.
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Make authentic, twice-baked Italian biscotti at home featuring bright lemon zest, tart cranberries, and crunchy pistachios. This recipe guides you to the perfect crisp texture for dipping in coffee or tea.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/2 cup dried cranberries
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes. Mix in the vanilla extract, lemon zest, and lemon juice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pistachios and dried cranberries. The dough will be stiff.
  5. Turn the dough out onto a lightly floured surface. Gently form the dough into a log about 10 inches long and 2 inches wide. Place the log onto the prepared baking sheet.
  6. Bake for 25 to 30 minutes, or until the log is firm and lightly golden brown.
  7. Remove the log from the oven and let it cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
  8. Transfer the slightly cooled log to a cutting board. Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices.
  9. Arrange the slices cut-side down on the baking sheet. Brush the tops lightly with milk.
  10. Bake for another 10 to 15 minutes. Flip the biscotti over and bake for another 10 to 15 minutes until they are dry and crispy. This is the second bake that creates the traditional crunch.
  11. Cool completely on a wire rack.

Notes

  • For the best dipping cookies, make sure the second bake is long enough to dry them out completely. They should feel hard, not chewy.
  • You can substitute almonds for pistachios if you prefer a Pistachio Almond Biscotti Alternative.
  • These make excellent Gourmet Holiday Treats and store well for up to two weeks in an airtight container.
  • Serve these Citrus Nut Cookies alongside your morning coffee or an after-dinner dessert wine.

Nutrition

Find it online: https://kingscook.com/lemon-cranberry-pistachio-biscotti-recipe/