Coconut Pistachio Cranberry Biscotti

Let me say this first, these flavors are the ones I had in my pantry so feel free to personalize your biscotti to whatever you have in yours! Just make sure the flavors don’t clash first.

This biscotti recipe is one of my faves because prepping/making the dough is super easy. You can undercook the biscotti so it comes out on the soft-side or go with my suggested bake times and get that super crunchy biscotti.



-2 eggs

-2/3 cup granulated sugar

-1 teaspoon baking powder

-1.5 teaspoon vanilla

-1/4 teaspoon salt

-1.75 cups all purpose flour

-1/2 cup chopped pistachio

-1/2 cup dried cranberries

-1/2 cup shredded coconut



1.) Preheat oven to 350 degrees F.

2.) Combine the 2 eggs and 2/3 cup sugar into a bowl and mix for about 5 minutes. This should result in a very creamy mixture. Now you can add the vanilla. Stir until incorporated (about 30 seconds more.)

3.) In a separate bowl, combine the flour, baking powder and salt. Mix well.

4.) You can now combine the wet and dry mixtures. I suggest moving the dry mix into the wet mix in small batches and then mixing. There is a lot of flour that can make a mess when the mixer turns on so mix everything together a bit at a time. Once both the wet and dry mixtures are incorporated together well, you should have a very sticky dough.

5.) You can now add your dried fruit and mix until evenly incorporated. I chose pistachio, coconut and cranberries because its what I had on hand but feel free to get creative with this. You can use dried pineapple, dried mango, raisins, walnuts, pecans. Anything you’d like! I do suggest staying within the measurements I have (1.5 cups for both the dried fruit and nuts) because you don’t want there to be so much dried fruit and nut that it becomes more than the dough. Going over this amount by about a 1/4 cup is fine.

6.) Line 2 cookie sheets with parchment paper.

7.) Spread a small amount of flour on the middle portion of each piece of the parchment papers. Use only about a teaspoon or so of flour. Do not overdo it.

8.) Split the dough in half and place each of the halves in the middle of one of the floured parchment lined cookie sheets.

9.) Form it into a small log/brick and then start to evenly smash out the log to a thinner sheet. I usually make mine about 12 inches long. Do not make it too thin though!

10.) Place on center rack of oven and bake for 25-28 minutes.

11.) Remove from oven and allow to cool slightly for about 5-8 minutes. Do not wait much longer than that as the dough will harden and become harder to cut if it’s completely cool.

12.) While the biscotti is cooling, reduce the oven temp to 320 degrees F.

13.) Once the dough has cooled, you can cut it into strips. I prefer smaller/thinner strips of biscotti but it is up to you and your preference. I would not do an inch thick though so aim for 1/4 inch- 1/2 inch thick at most.

14.) Once you have cut the log into strips, place them all back into the cookie sheets face down on the parchment paper and bake for about 10 minutes. Take them out of the oven and flip them to the other side. Bake for another 10 minutes. I have done batches where I have baked it for a little longer than 10 minutes and it was fine. The longer you bake the biscotti for, the harder they become. You can bake them for as little as 8 minutes each side if you prefer biscotti on the softer end.

15.) Once you have baked the biscotti on both sides, allow to cool completely before you package them up into a tight container. Packaging them before cooling completely could lead to soggy/stale biscotti. These biscotti can last up to a month in a air tight container!

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