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Homemade cranberry pistachio sourdough biscotti with dried cranberries and pistachios, served with tea.
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Cranberry Pistachio Sourdough Biscotti

Lightly sweet sourdough biscotti with tart cranberries and crunchy pistachios — perfect for tea, coffee, or snacking.
Course Breakfast, Coffee companion, Dessert, Snack, Tea-time treat
Cuisine Bakery-style, Homestyle, Italian, Sourdough-inspired
Keyword Cranberry pistachio biscotti, Easy biscotti recipe, Holiday-inspired biscotti, Homemade biscotti, Nut and fruit biscotti, Sourdough biscotti, sourdough dessert, Sourdough discard biscotti, tea or coffee biscotti, Twice-baked cookies
Prep Time 15 minutes
Cook Time 55 minutes
Cool Time 20 minutes
Total Time 1 hour 30 minutes
Servings 20 Biscotti

Ingredients

  • 100 g sourdough discard unfed (~½ cup)
  • 100 g sugar ~½ cup
  • 2 large eggs
  • 60 g melted butter ¼ cup
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional
  • 240 g all-purpose flour 2 cups
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 80 g dried cranberries ¾ cup
  • 70 g shelled pistachios ½ cup, roughly chopped

Instructions

Preheat oven

  • Preheat to 350°F (175°C). Line a baking sheet with parchment paper.

Mix wet ingredients

  • In a large bowl, whisk together sourdough discard, sugar, eggs, melted butter, vanilla, and almond extract (if using) until smooth.
    100 g sourdough discard, 100 g sugar, 2 large eggs, 60 g melted butter, 1 tsp vanilla extract, ½ tsp almond extract

Add dry ingredients

  • Stir in flour, baking powder, and salt until combined. Fold in cranberries and pistachios. Dough will be thick but soft — that’s normal!
    240 g all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, 80 g dried cranberries, 70 g shelled pistachios

Shape logs

  • Divide dough in half. Shape into two logs about 8–9 inches long, 2½–3 inches wide, 1 inch tall.

First bake

  • Bake for 25–30 minutes, until lightly golden and set. Cool 15–20 minutes.

Slice

  • Using a serrated knife, slice logs diagonally about ½–¾ inch thick.

Second bake

  • Lay slices cut-side down. Bake 8–10 minutes, flip, and bake another 8–10 minutes, until golden and crisp.

Cool and enjoy

  • Cool completely before storing. Biscotti crisp further as they cool.

Notes

Storage Tips
  • Airtight container at room temperature: up to 2 weeks
  • Freeze for up to 2 months
Tips for Success
  • Slightly sticky dough is normal. Don’t overwork it.
  • Optional almond extract enhances pistachio flavor.
  • Slice carefully with a serrated knife to keep biscotti intact.