New This Month

Cranberry-Pistachio Cornmeal Biscotti


Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.

  • Yield: Makes about 2 dozen

Source: Martha Stewart's Cookies


  • 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.

Cook's Notes

Holiday Cookies 2011

Reviews Add a comment

  • cmjohnsonnnhot
    23 APR, 2016
    FAIL.... If the recipe requires finely ground cornmeal, it should SAY SO! I followed EXACTLY the directions in my cookbook, "Martha Stewart's Cookies" (first edition), and thought the dough was way too sticky. "But Martha Stewart [or someone in her organization] will have tested the recipe," I thought, and carried on. Big mistake. The dough spread out to cover almost all of the cookie sheet. I see I'm not the first person to have discovered this problem in the cookboook. Boo! RECIPE FAIL!!
  • kitchen-flanerie
    8 DEC, 2013
    Really good recipe -- the slight crunch added by the cornmeal (and the nuttiness) was really nice with the slight salt of the pistachios and the tart-sweet of the cranberries. One hint: this recipe WILL ONLY WORK with finely-ground cornmeal. I used Bob's Red Mill brand cornmeal from the organic section and it worked like a dream.
  • Norissa
    9 AUG, 2012
    Followed the receipt but It's too wet to form a log.
  • damascuspeacock
    11 DEC, 2011
    I bought the cornmeal from the bulk dept of the grocery store. It was the Medium grind. There wasn't a "fine" available. While the cookie was tasty, the grittiness of the cornmeal made for an unpleasant and almost hazardous experience. Even dunked in milk you have to be careful eating these as to not hurt your teeth.
  • MyselfLisa
    4 JUL, 2011
    This is one of the best biscotti recipes I've made. The cornmeal really adds to the quality and essence of this cookie.
  • MichAm1984
    13 DEC, 2009
    I made this biscotti today and it is delicious. I am bringing it to a Christmas dinner this week as a gift for the hostess.