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Pistachio-Cranberry Biscotti Straws

Scott Phillips

Yield: Yields about 2-1/2 dozen biscotti.



  • 5-5/8 oz. (1-1/4 cups) all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. table salt
  • 3/4 cup unsalted shelled pistachio nuts (3-1/2 oz.)
  • 1/2 cup sweetened dried cranberries (2-1/2 oz.)
  • 1 large egg
  • 1 large egg white
  • 1 Tbs. finely grated orange zest (from about 2 oranges)
  • 1 Tbs. fresh orange juice
  • 3/4 tsp. pure vanilla extract

Nutritional Information

  • Nutritional Sample Size per straw
  • Calories (kcal) : 60
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 35
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 325°F. Line a large cookie sheet with parchment or a nonstick baking liner.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt on low speed until well blended. On low speed (or with a wooden spoon if mixing by hand), briefly mix in the nuts and cranberries.
  • In a small bowl or a 1-cup glass measure, whisk together the egg, egg white, orange zest, orange juice, and vanilla. With the mixer on low speed, slowly pour in the egg mixture (mix in with the spoon if mixing by hand). Continue mixing (or mixing with a wooden spoon or your hands), until the dough is well blended and forms a sticky, moist dough, 1 to 2 minutes.
  • Dump the dough onto the lined cookie sheet. Using slightly damp hands, shape the dough into a 7×11-1/2-inch rectangle, wetting your hands as needed. Press and shape the dough as evenly as possible.
  • Bake until the rectangle is golden brown on top and slightly darker brown around the edges, about 25 minutes. Transfer the cookie sheet to a rack to cool for about 10 minutes or until it can be easily handled.
  • Transfer the biscotti to a cutting board; use a spatula to loosen it from the parchment if necessary. Using a serrated knife, cut the biscotti crosswise into slices about 1/3 inch thick. (I use a gentle sawing motion to break through the crust. After that, a firm push down on the knife is all that’s needed.) Discard the parchment, return the slices to the cookie sheet, and arrange them with a cut side down. (It’s all right if they touch because they don’t spread.)
  • Bake until the biscotti are light golden brown and feel dry, about 14 minutes. Transfer the cookie sheet to a rack and cool the biscotti completely; they’ll crisp as they cool.

Make Ahead Tips

The cooled biscotti can be frozen for up to 6 weeks or stored at room temperature for up to 3 weeks, layered between sheets of parchment or waxed paper in an airtight container.


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Reviews (7 reviews)

  • User avater
    Pielove | 10/28/2011

    Delicious and great texture! I used dried blueberries and lemon zest instead of cranberries and orange zest-- I suspect just about any fruit/nut/zest combination would work. These are cut very thin for the second baking, only 1/3 inch, which makes them very thin and crisp-- a great technique, as regular thick biscotti can be a bit of a jawbreaker. My only advice-- double the recipe, as this one only yields a little over two dozen, and you will definitely want more!

  • User avater
    recipesforkeeps | 06/11/2009

    Great biscotti recipe! Love how thin and crisp they turn out. Good for just nibbling on. Made many batches and always good. Friends and family repeatedly request that I bring them with me during holiday occasions.

  • user-164588 | 01/03/2009

    Delicious and easier to make than expected.

  • User avater
    chinamoon | 12/24/2008

    These were just okay. I would probably not make them again and if I were to make biscotti again I would use one of the other recipes that I have seen in Fine Cooking. I made the whole dessert menu and these were the least popular of all. Mostly because the others were so good.

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