#66 Cranberry & Pistachio Biscotti

Is it just me, or does Christmas feel like it was way more than just a month ago? If you follow me on Twitter or Facebook you may have noticed back in December that I was posting a bunch of pictures of counter tops over flowing with cookies, but I never shared any recipes! I know, how inconsiderate of me. That day I joined my sister in law and her fellow culinary school friend to bake cookies for the holidays.

Normally, I would be all up in that mixer and covered in flour, but my almost 2 year old niece and her adorable little friend were just so irresistibly cute, I ended up playing with them on the floor most of the time.

One of my favorite cookies out of the bunch was the Cranberry & Pistachio Biscotti. I am typically not a fan of biscotti. They are just so hard and dry, and always seemed so flavorless. These are quite the opposite. This biscotti packs a ton of flavor from the combination of cranberries, pistachios, lemon, and corn meal. They taste lovely with a nice cup of Raspberry Tea. I’ve been staying away from the coffee/caffeine recently, it was starting to make me kinda crazy, but i’m sure it would taste amazing with a nice cup of hot coffee too. :)

Burlap is kinda hairy? Who knew…so strange. Ignore the little fuzzies ;)

The prep for this recipe is so simple, it can be done in about 10 minutes and then it’s popped into the oven. So quick and easy!

#65 Cranberry & Pistachio Biscotti

10 minutes

Cook Time: 45 minutes

Yield: 2 dozen


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon finely grated lemon zest
  • 1 cup dried cranberries
  • 1 cup chopped pistachios


  1. Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
  2. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
  3. Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
  4. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.


Source: Martha Stewart



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