Cranberry Orange Pistachio Biscotti



With the holidays quickly approaching, all I feel like doing is baking – cakes, cookies, pies, and biscotti.  I love biscotti and never feel stuffed after eating one or two.  I love them with my coffee, tea or even as a midday snack.  They’re so light and delicious!

A favorite recipe I’ve been making for years is Cranberry Pistachio Biscotti.  After viewing a biscotti recipe on one of the many blogs I frequent, I decided this morning when I woke up that I was going to make mine –  however, I thought I’d change it up a bit.

I had some delicious Blood Orange Olive Oil that I purchased from a store that recently opened  at Plaza Frontenac in St. Louis, called DiOlivas.  I love Olive Oil and Vinegar stores as you’re probably aware, if you’ve been following my blog for a while.  With a myriad of choices, each one delicious and unique in their own way (I was able to sample whatever I wanted), I walked out with quite a few varieties to take home and create, culinary masterpieces!

DiOlivas is a locally owned family business, so if you live in or around the St. Louis, Missouri area you should definitely pay them a visit.  If not, you can always purchase their products online – everything I tasted was so good, you can’t go wrong with any of them.

So, this morning I decided to make biscotti.   Instead of my usual recipe that I often make during the holidays, I decided to use my Blood Orange Olive Oil instead of plain Olive Oil, plus, add the zest of an orange.

OMG!  You have no idea how moist and delicious these were!  Even my daughter said they were the best biscotti I’ve ever made.

So of course I knew I had to share the recipe with you.  I know you’re going to love them.  Besides making them for yourself, don’t forget to package some up to give as a holiday gift.  Who wouldn’t love these?

Cranberry Orange Pistachio Biscotti


¼ cup DiOlivas Blood Orange Olive Oil

¾ cup sugar

2 teaspoons Pure Vanilla

½ teaspoon almond extract

2 large eggs

½ teaspoon salt

1 ¾ cups, unbleached flour

1 teaspoon baking powder

½ cup dried cranberries

1 ½ cups pistachio nuts, shelled

Zest of one Orange



1. Preheat oven to 300F degrees.  Spray cookie sheet with non-stick spray and line with parchment paper.

2. Using an electric mixer, blend olive oil and sugar together.

3. Then add vanilla and almond extracts and eggs, beating until the mixture is completely blended.

4. In a small bowl, whisk together flour, salt and baking powder until thoroughly combined.  On low speed, gradually add to the egg mixture.  Fold in orange zest, pistachios and dried cranberries.

5. Divide dough in half.  On the cookie sheet, form each half into a log about 12 inches long and 2 inches wide.  Space logs about 4 inches apart.  (Dough will be sticky so lightly moisten hands in cold water before forming into logs).

6. Bake in center of oven for 35 minutes or until the logs are light brown.  Remove from oven and turn heat down to 275F degrees.  Let logs cool on baking sheet 10 minutes.

7. With a large metal spatula, remove the logs to cutting board and using a long, sharp knife, cut each log on the diagonal into ¾ -inch slices.

8. Stand slices upright on cookie sheet and return to oven for 8-10 minutes, until they are light brown.



9. Cool biscotti on rack and store in a tin between sheets of waxed paper.  They can be kept at room temperature for up to 2 weeks.







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  1. Vicki ,that blood orange olive oil sounds wonderful ! I have yet to make biscotti though I’ve bookmarked several recipes already 😀 Your biscotti looks delicious ! Love the festive cranberry and pistachio combo !

  2. Perfect for holiday gifts… If I could share 😉

    Choc Chip Uru

  3. They are PERFECT! Blood orange olive oil sounds really interesting.

    • Blood Orange Olive Oil is delicious. I could drink it on it’s own, add to salads, put on fish or whatever you like with orange. You could even use Lemon Olive Oil and Lemon zest with these and it would taste wonderful. I like pairing the cranberries with the orange, it seems like a perfect marriage.

  4. Blood Orange Olive Oil is something new to me…sounds so good..I bet these would taste divine 🙂

  5. I’m hoping I can pick up some blood orange olive oil at the little spice shop that’s not too far from here. Your biscotti sound phenomenal…and would make amazing gifts!!!

  6. These look SO good and I can’t wait to make them!! That blood orange olive oil sounds very interesting. Great recipe!

    • I’ve made this recipe for years but decided this time instead of using regular olive oil I’d try the blood orange and it made a huge difference in the taste – even my daughter noticed.

  7. blood orange olive oil? that sounds so amazing. there is an olive oil shop not too far from my house, but i’ve never been there. you’ve inspired me to check it out…

  8. I was just thinking of making more biscotti so what perfect timing! I’ll have to see if our olive oil and vinegar specialty store carries a blood orange oil because I’m already in love with the sound of these.

  9. Hi, Vicki! I wanted to tell you my hint for cutting brownies. I always pop them in the fridge first…when they are cold, they cut perfectly! Of course, I’m not ever patient enough to wait for them to come back to room temp before taking photos, so they often loose their moist, gooey look…but they are neat and tidy 🙂

  10. The olive oil sounds really interesting. I should see if Charlotte has that kind of interesting olive oil store.
    Thanks for a good biscotti recipe. I made one two years ago and have not tried since then. Pistachio is especially loved in this house, so I am sure it will be gone quickly!

    • I think you’ll like them. You can always change up the recipe by adding different nuts, dried fruit and even various flavored olive oils. Now I’ll have to come up with another variation.

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  12. Hi Vicki! I can see you are pretty busy with your Biscotti. I wish I could make this now, we don’t get cranberries here, I do have pistachios (of course, its essential!).

    You know, your little present parcel reminds me of st.nickolas day, which is on the 6th. Usualy we give and get bags like that stuffed with oranges, st.nickolas chocolates, biscotti sometimes as well and other sweets.

    • I can’t believe you don’t get cranberries. I’d be happy to send some dried ones to you but my guess would be that it’s not allowed to send food. If so, I’d be happy to.

      So funny that my packaging reminded you of your little goodie bags. It must be the wrapping paper behind the bag.

  13. Beautiful and so festive Vicki! I love your orange additions, what a wonderful flavor combination with the cranberries and pistachios!

  14. Lovely biscotti. Perfect with my morning tea!

  15. No matter how full I am after a meal, I always have room for a biscotti. Your recipe sounds terrific.

  16. This sounds like a wonderful recipe, and so pretty as a Christmas cookie.

  17. Back to answer you about the twine around the brie. I kept it on just for the look when I served it. Once the pastry has cooled a bit, I think it would be safe to remove it…it’s pretty sturdy.

  18. Blood orange olive oil! what wonderful flavorings!! I’ve never made biscotti – it’s time I tried and this is just the recipe for it!!
    mary x

  19. I love biscotti with my coffee! This looks and sounds wonderful with the orange olive oil. I’ll have to track some down because these sound perfect. 🙂

  20. I’ve never had blood orange olive oil. I’ll definitely have to check out DiOlivas – the stuff sounds delish. And your biscotti looks to be out of this world. Good stuff – thanks.

  21. Never seen blood orange olive oil but I must keep an eye out for it! The biscotti looks amazing, Vicki! 🙂

  22. Hi Vicki,

    I just found your blog and love it! I, too, just made cranberry and pistachio biscotti, but added white chocolate! I used to live and work in St. Louis in the 70’s and loved it so much! Now following you!

    Happy holidays,

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