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Pistachio-Raisin Biscotti

Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.

  • Prep:
  • Total Time:
  • Yield: Makes 48
Pistachio-Raisin Biscotti

Source: Everyday Food, January/February 2004


  • 2 1/4 cups all-purpose flour, plus more for work surface
  • 3/4 cup sugar
  • 3/4 cup shelled unsalted pistachios
  • 3/4 cup golden raisins
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.

  2. On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.

  3. Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Cook's Note

Store these cookies in an airtight container for up to one week. If the weather is damp and they lose some crispness, reheat in a 250 degree oven for five minutes.

Reviews (19)

  • laetheridge 14 Jun, 2012

    Thanks KJZac! I guess i have been making Sicilian style all the time. Anyway, I like it much better then American.

  • laetheridge 14 Jun, 2012

    I've made biscotti many times before, I thought it odd that this recipe asked for no butter at all. It was impossible to roll the logs as they were extremely crumbly.
    I added 4 TB softened butter as in my other recipes, problem solved. Has anybody had the same problem?

  • laetheridge 14 Jun, 2012

    I've made biscotti many times before, I thought it odd that this recipe asked for no butter at all. It was impossible to roll the logs as they were extremely crumbly.
    I added 4 TB softened butter as in my other recipes, problem solved. Has anybody had the same problem?

  • BitterChocolate 12 Dec, 2011

    Thanks so much for this wonderful receipe. Christmas biscotti with green whole pistachios and red halved cranberries (instead of raisins) were so delicious; colours were so bright. This biscotti will be one of my traditonal cookies for my tin boxes. Happy Holidays from my home in Istanbul, Turkey to all of you at the Martha Stewart. Becky Altinman

  • Manal4 25 Dec, 2010

    I just got the recipe and made it with little change like I uased walnuts instead of pistachios, and dried cranberries instead of raisins, and it's is really very good.
    Thanks Martha.

  • KJZac 5 Nov, 2010

    "American" biscotti is dry, hard, and almost ruptures when you finally can bite it. Sicilian biscotti always has yolks and butter (1/2 cp), what results is a fine textured cookie that is more toasted because of the twice baking. Dipping in wine or espresso is optional, not necessary. Really not idiotic...sorry MaryLouH

  • Glitza 30 Mar, 2010

    Really easy to make! You can also switch the pistachos and rainsins for nuts, chocolate chips or anything you want!!!

  • MaryLouH 12 Mar, 2010

    Most biscotti recipes have very little if any added fat (outside what is in the egg yolk(s), nuts or chocolate) ... I seriously do not get the previous comment about 'mistakenly used a stick of butter' when the recipe called for NONE! Amusing, but rather idiotic ... sorry gunnerhepp

  • cocoisa 18 Feb, 2010

    Hola parece rica la receta voy a probar.

  • gunnerhepp 5 Feb, 2009

    This was my first biscotti and it was delicious! It was very easy for a novice. I substituted cherries for the cranberries and they were delicious. Next time I'll try the cranberries. I mistakenly used a stick of butter and they still came out delicious.

  • 3cats 1 Feb, 2009

    i just made these this morning. very nice biscotti recipe! i didn't have pistachios, so i substituted chopped macadamia nuts and dried pineapple, mango, papaya bits instead of raisins. the dough needed the full 20 minutes both times. i also flipped the cookies and gave them an extra 2 minutes on the other side. they did rise nicely on the first bake, but i only got a little over 3 dozen 1/2 inch cookies. they hold together well, and the dried fruit stays chewy and adds texture.

  • cbroihier 1 Feb, 2009

    Made these yesterday - best biscotti dough I've worked with. I see no reason for added fat when there are 3 large eggs in the recipe.

  • 19Brenda55 31 Jan, 2009

    I've not made this recipe for biscotti, but had a biscotti business for several years where i never used butter or oil and it was very successful--i am interested in trying this one!

  • danceswithbunnies 31 Jan, 2009

    I'm skeptical about the no butter thing. I've never made one without at least a little. I'll watch this to see some more reviews.

  • lauraaiken 31 Jan, 2009

    can you use peanuts instead.?

  • hollywoodgimp 31 Jan, 2009

    No butter nor oil in these. I make biscotti alll the time and use butter, 1 stick. These definitely are worth a fat!

  • lovisa 31 Jan, 2009

    I've been searching for a biscotti recipe made without white chocolate, finally here it is!!!!Sounds declicious, also the varied ingredients. I'll be sure to try this recipe. Thanks for the comments.

  • gator_mom 14 Dec, 2008

    I made these last night and they were a hit with my husband and boys. I like them because they aren't rich and they are easy to make.

  • Grandmultipara 10 Mar, 2008

    I get raves every time I make and serve these. I vary ingredients (dried fruit, nuts, chocolate chips) and flavors (lemon or orange zest, almond flavoring). Last time, I dipped an end in either white icing or chocolate, and drizzled contrasting icing over it. Elegant presentation and excellent taste!

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