These biscotti have shown up in my past holiday baking because of how festive they look—jewelled with the bright greens of pistachios and reds of dried cranberries.
Unlike some other biscotti recipes, which don’t contain some kind of fat content like oil or butter, these ones have olive oil, which adds a lovely fruity touch to the cookies and helps make them tender, instead of the super dry and super rock-hard versions that practically break your teeth when you bite into them.
If you want to make these super fancy, I sometimes like to dip one side of the biscotti in white chocolate and drizzle with some milk or semisweet chocolate afterwards. Best of all, biscotti keep very well, so you can make a big batch and serve them all holiday long to drop-in guests, or bring them along as an instant hostess gift.
Find the recipe for Cranberry Pistachio Biscotti here.
Follow along with my Twelve Cookies of Christmas.