This biscotti is special for Christmas with the red and green from the dried cranberries and pistachios, but I love the taste so much I make these year round!  

For the second bake time, I make a change from the usual way to do biscotti.   I keep the second oven time short and do not twice bake each side.  Instead, I put the sliced  biscotti bars back in the oven with the bottom side down. Separate them from each other so the heat goes around them.   This gives me a semi-soft or semi-hard biscotti, whichever way you want to say it!  

A glaze is optional, not needed. I love them plain too.  You can substitute any nut or fruit you wish, but this cranberry pistachio mix is a tasteful combination and really great for Christmas.

See my recipe for CHRISTMAS BISCOTTI using candied cherries.

The SLIDESHOW BELOW shows the steps how to make them.  



  1. Lucy December 13, 2016 at 4:33 pm

    I begged Donna for this recipe and she referred me to your blog.
    Best thing that’s happened to me all day! I can see I’ll be spending lots of time here.

    1. Angie December 14, 2016 at 5:30 pm

      HI Lucy! Thanks so much for commenting! Donna was just telling me today how many times she makes these biscotti! So glad you like them as well! Enjoy!

  2. Donna July 29, 2015 at 8:56 pm

    Angie, I have made them twice now and hope to make them many more times A BIG HIT!!!!

    1. ang1m July 29, 2015 at 9:52 pm

      So glad you like these biscotti, Donna! I can’t believe I taught a pro like you something! I have learned a lot from you! 🙂

  3. ang1m January 14, 2015 at 5:56 pm

    Everyone who has tried it raves about these, Margo! But it sure is hard to eat just one!

  4. Margo January 14, 2015 at 5:44 pm

    This is my favorite biscotti… Sounds great….going to try this


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