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Pistachio-Raisin Biscotti

37

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

Source: Everyday Food, January/February 2004

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • MS12234980
    14 JUN, 2012
    Thanks KJZac! I guess i have been making Sicilian style all the time. Anyway, I like it much better then American.
    Reply
  • MS12234980
    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?
    Reply
  • MS12234980
    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?
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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
    Reply
  • Glitza
    30 MAR, 2010
    Really easy to make! You can also switch the pistachos and rainsins for nuts, chocolate chips or anything you want!!!
    Reply
  • 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
    Reply
  • cocoisa
    18 FEB, 2010
    Hola parece rica la receta voy a probar.
    Reply
  • 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.
    Reply