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Pistachio-Cranberry Biscotti

This recipe was adapted from Biscotti by Lou Seibert Pappas (available at Amazon.com).

slideshow  More Cookie Recipes

  • Total Time:
  • Servings: makes about 3 1/2 dozen

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  • 1 cup shelled raw pistachios
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries
  • 2 ounces white chocolate, melted


  1. Preheat the oven to 350°. Spread the pistachios in a pie plate and bake until golden, about 6 minutes; let cool. Turn the oven down to 325°.
  2. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, followed by the vanilla. At low speed, beat in the dry ingredients. With a wooden spoon, stir in the pistachios and cranberries.
  3. Butter and flour a large cookie sheet. Pat the dough out on the sheet into two 14-inch-long logs 1 inch wide and 1 inch high; leave 3 inches between them. Bake in the lower third of the oven until golden, about 20 minutes. Transfer the cookie sheet to a rack; let the logs cool for 5 minutes. Using a serrated knife, slice logs on the diagonal 1/2 inch thick.
  4. Bake the slices for 7 minutes on each side. Transfer the biscotti to a rack to cool completely. Drizzle with the melted white chocolate and refrigerate until set, about 10 minutes.

Make Ahead

The biscotti can be kept in an airtight container for 1 week.

Contributed By Published December 2004

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