A festive Southern twist on the classic Italian biscotti, featuring tart cranberries, rich pistachios, and the perfect holiday crunch.

All-purpose flour – 2 cups

Baking powder – 1½ tsp

Salt – ¼ tsp

Granulated sugar – ¾ cup

Unsalted butter (softened) – ½ cup

Large eggs – 2

Vanilla bean– 1½ tsp

Dried cranberries – ¾ cup

Shelled pistachios (unsalted) – ¾ cup

1. Preheat your oven to 350°F. Line a large baking sheet with parchment paper.

2. In a bowl, combine flour, baking powder, and salt.

3. In a separate mixing bowl, cream together softened butter and sugar using an electric hand mixer until fluffy.

4. Beat in eggs, one at a time, then vanilla bean.

5. Slowly add in the flour mixture until just combined.

6. Fold in cranberries and pistachios.

7. Divide dough in half. With floured hands, shape each half into a 12″x3″ log and place onto your baking sheet.

8. Bake for 30 minutes, then let cool 10–15 minutes.

9. Slice each log diagonally into ½-inch slices. Turn pieces cut-side down and return them to the oven.

10. Bake an additional 10–12 minutes per side until golden.

11. Let cool completely before storing in an airtight glass container or gifting.

Optional: Add orange zest, cinnamon, or cardamom for a fun flavor twist.

Delicious when dipped in chocolate or paired with hot drinks like espresso or chai.

Perfect for gifting—wrap in clear treat bags or vintage tins with recipe cards.

Keywords: biscotti, cranberry, pistachio, holiday cookies, southern twist