Make Ahead

Pistachio Cranberry Biscotti

November  9, 2010
2 Ratings
  • Serves 16 cookies
Author Notes

In Italian, the word "biscotto" means "biscuit" or "cookie." The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect. They are ideal additions to any dessert menu and are especially enjoyable when consumed with coffee, espresso, or dessert wines. I do not know anyone who can pass up a perfectly baked biscotti. Mine are not perfect, but they taste, oh, so good. I always have a large glass container on my desk full of them, and everyone who visits me in the morning will, coyly lift the lid and give me that look. How can I say "No"? The cranberries are so much a part of our Thanksgiving menu, it was the perfect fruit to add. I also like to give it a crunch with the addition of nuts and since the Girl Scouts insist on selling me a can of those wonderful pistachios, it was a no brainer. —Stockout

What You'll Need
  • 2 cups AP flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 2/3 cup sugar
  • 3/4 cup pistachios, chopped
  • 3/4 cup dried unsweetened cranberries or cherries, chopped very fine
  • 6 tablespoons unsalted butter, softened
  • 2 eggs, beaten
  1. In a large maxing bowl, beat butter and eggs. Gradually stir in dry ingredients.
  2. Divide dough in half. On a greased baking sheet, shape each half into a 10x2" rectangle.
  3. Bake at 350 degrees for 25-30 minutes or until firm.
  4. Cool for 5 minutes. Transfer to a cutting board.
  5. Cut diagonally with a serrated knife into 3/4" slices. Place cut side down on an ungreased baking sheet.
  6. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool.
  7. Store in an airtight container.

See what other Food52ers are saying.

  • lapadia
  • Stockout

2 Reviews

lapadia November 9, 2010
Beautiful & tasty!
Stockout November 10, 2010
Thank you, lapadia. I'm afraid I did not cut my dried cranberries small enough because when I sliced it they resisted the knife and the slices weren't as neat as they should have been. I am sure everyone else will do much better than I did.