Pistachio-Cranberry Biscotti
Edible gifts make some of the best gifts, and our biscotti are definitely worth baking and packaging for friends and family!
Recipe by Oxmoor House June 2007
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12/06/2020
Made these for the 1st time 3-4 years ago. They are now a part of our Christmas cookie baking. Once cooled I dip one end in white chocolate to add a little flare and who doesn't love a little chocolate. These are a hit every year on our cookie trays. Yes, a little time consuming but so worth it.
11/24/2014
Very yummy. So good!!!!
11/03/2013
These are really great as they are - but I tweaked them using Cointreau instead of orange extract and added in some chopped white chocolate. Yummy!!
12/04/2012
AWESOME!
11/26/2012
I made these using mandarin glazed pistachios. Awesome!
12/18/2009
I got rave reviews from my family when I made these. I will be making them all year. This is my first time making biscottis and I thought they were very easy. I made them with almonds the first time and did not chop almonds enough. When I sliced them the almonds were hard to cut thru.
12/11/2009
Best biscotti I have ever tasted. The orange extract really gives it a distinctive flavor, and the pistachios add a nice Christmasy color. It's good to have a helper when transferring the logs to the tray. Time-consuming but so worth it!
11/15/2009
This biscotti is truly outstanding. I substitued thinly chopped pecans for pistachios this morning and that worked perfectly. They are so delicious and I am sure I will make them often and will probaly give them as gifts. I can't say enough about how great they really are. I am so glad to have this recipe.
12/08/2008
These are great! I'm making them for a holiday cookie exchange. I followed the recipe, then dunked one end of each into melted white chocolate.
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