5. Cranberry Pistachio Biscotti Sandwiches

Twice-baked biscotti get a festive upgrade with a cranberry cream filling and crunchy pistachios — perfect for gifting or dunking.

Why You’ll Love This Recipe

• Crunchy outside, creamy center
• Packed with holiday colors and flavor
• Looks elegant on cookie trays
• Great for coffee or tea lovers

Equipment You’ll Need

• Mixing bowl
• Baking sheets with parchment
• Sharp knife
• Piping bag or small spoon

Ingredient Notes

Use dried cranberries, not fresh, for the filling. You can sub white chocolate for cream cheese if needed.

Serving Suggestions

Serve with coffee, espresso, or a glass of port. Wrap pairs in parchment for gifting.

Make-Ahead and Storage Tips

Store assembled cookies in the fridge for 3–4 days. Biscotti shells can be frozen.

Recipe

Yield: ~20 sandwiches (40 biscotti halves)

Ingredients

• ½ cup (113g) unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup dried cranberries
• ½ cup shelled pistachios

Filling:

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 2 tablespoons finely chopped dried cranberries

Instructions

1. Preheat oven to 350°F. Line baking sheet.
2. Cream butter and sugar. Beat in eggs and vanilla.
3. Stir in flour, baking powder, and salt. Fold in cranberries and pistachios.
4. Divide dough in two and shape into flat logs. Bake 25 minutes. Cool slightly, then slice into ½-inch pieces.
5. Bake slices 10 minutes per side until golden and crisp. Cool completely.
6. Mix filling ingredients. Spread or pipe between two biscotti halves to make sandwiches.