Cranberry spiced biscotti

This delightful cranberry spiced biscotti recipe is perfect for friends and family to enjoy, especially for Christmas! Make ahead of time and share as gifts with your nearest and dearest

By Jennene Plummer
  • 25 mins preparation
  • 40 mins cooking
  • Makes 40
  • Print


  • 2/3 cup caster sugar
  • 2 eggs
  • 2 1/2 cup plain flour, sifted
  • 1/2 cup pistachio kernels
  • 1/2 cup sweetened dried cranberries
  • 2 teaspoon finely grated orange zest


  • 1
    Preheat oven to 180°C. Line a large oven tray with baking paper.
  • 2
    In a large bowl, using electric mixers, beat the sugar and eggs together for 3 minutes until they have increased in volume and are thick and pale.
  • 3
    Stir in the flour with a wooden spoon until almost combined. Add the pistachios, cranberries and zest, then use clean hands to mix until well combined.
  • 4
    Shape the mixture into 2 logs about 20cm long. Place logs on the prepared tray and flatten slightly to 2cm thick. Bake for 15-20 minutes or until firm. Remove from the oven and leave until completely cool.
  • 5
    Reduce oven to very low, 120°C. Cut each log into 5mm slices and arrange in a single layer on an oven tray. Bake for 15-20 minutes, turning once. Cool completely on wire racks. Store in an airtight container for up to 1 month.


  • Use other flavourings of choice, like macadamia and date or mixed dried fruit.