These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking! Preheat oven to 375°. Line baking sheet with silpat or parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add pistachios, cranberries and mix.
Make Cranberry Almond Biscotti: If you really want to give a nod to traditional biscotti, substitute the pistachios for chopped almonds. I also love how these taste with pecans or walnuts! Swap Out the Cranberries: Any dried fruit will make an amazing addition to these cookies.
These Italian biscotti cookies are loaded with pistachios and cranberries, twice baked to form a crispy delicious cookie, perfect for dunking! Preheat oven to 375°.