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100% Whole Wheat Cranberry Pistachio Biscotti

Course Cookie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 1/2 - 2 dozen
Author Heidi @ Food Doodles


  • 2 1/4 C white whole wheat from soft wheat or whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 2/3 C sucanat or brown sugar
  • 2 tsp whole anise seed
  • 1/2 C shelled pistachios or almonds
  • 1/2 C dried cranberries
  • 2 large eggs
  • 1 tsp vanilla
  • zest of one orange
  • 1 tbsp water if necessary
  • Chocolate for dipping or drizzling as desired at least 2 oz


  1. Preheat oven to 350 degrees.
  2. Prepare a baking sheet by lining it with parchment paper or a silicone liner. Set aside.
  3. Stir together the flour, baking powder, sea salt, and sucanat or brown sugar.
  4. Add the anise seed, nuts and cranberries and stir till the flour covers everything.
  5. Add in the eggs, vanilla and orange zest and stir until no dry ingredients remain, adding 1 tbsp of water only if needed. Dough should be thick.
  6. Place the dough on the prepared sheet and shape(wetting hands lightly to keep the dough from sticking if needed.) Shape into one 12" long x 4" wide cookie.
  7. Place in the 350 degree oven and bake 20-25 minutes until golden around the edges. Remove from the oven and turn the oven down to 300 degrees.
  8. Cool for 10 minutes, then with a large serrated bread knife slice 1/2" thick slices on an angle. Place the cookies cut side down on the baking sheet and return to the oven at 300 degrees for 10 minutes.
  9. After 10 minutes, remove the biscotti, flip the cookies and return to the oven for another 10 minutes.
  10. When the cookies are done, remove from the oven and place on a cooling rack until completely cool.
  11. When cool, dip or drizzle with chocolate as desired.
  12. cookie 12" x 4" wide bake 25 minutes until light brown. Cool 10 minutes and then slice into 1/2" slices. Oven 300 degrees. Bake 10 minutes each side. Remove and cool completely. Store in airtight container.