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Cranberry-Pistachio Biscotti


This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, February 2002


  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar, plus more for sprinkling
  • 3 large eggs, plus 1 large egg, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (2 1/2 ounces) unsalted pistachios, coarsely chopped


  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.

  3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.

  4. Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.

  5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

Reviews Add a comment

  • jonmartinelli
    4 SEP, 2011
    I LOVE THIS RECIPE! I make these all the time for parties and holidays EVERYBODY RAVES they think its an old-world family recipe. Try making these bite-sized and adding white chocolate chips or dipping. I use endless combinations of fruits and nuts and other favorings with this one basic recipe. Get creative and enjoy. Try almonds and dark chocolate, means and apricot, figs and walnuts.....
  • Winterbel
    27 DEC, 2010
    I thought this recipe looked fantastic, but the store was sold out of boiling water! Couldn't get a drop from the neighbours either. Maybe next time!
  • linny4life
    29 MAY, 2010
    Fantastic! I never thought making biscotti would be this easy. Next time I will experiment with different dried fruit and nuts and chocolate dip. Thanks, this great recipe encouraged me to keep trying new things!
  • Madhi
    5 APR, 2010
    really nice recipe, easy and elegant! I cut the recipe in half and made and I got only one and half a dozen. I feel almond extract will be a better substitute for vanilla for this one, will make it again. Love it! Thanks so much!!!
  • evil_rachel
    2 JAN, 2009
    I've always been under the impression that biscotti was difficult to make, but after watching this video I decided to give it a try. It was just as easy as it looked, and they were delicious! My boyfriend's cousin actually said they were better than the biscotti he ate when he lived in Italy.
  • prinesskikio12
    27 DEC, 2008
  • rutabbs
    24 DEC, 2008
    I wanted to give up baking forever today after loosing several rounds with new cookie recipes. My last recipe on the list was the biscotti. I'm so glad I didn't stop after the cookies! The biscotti (my first biscotti ever) turned out fantastic! Easy enough for a first-timer and fast enough to make in less than two hours. The cranberries and pistachios make a great pair. On to my next biscotti recipe!
  • EffieM
    13 DEC, 2008
    I have wanted to make these for ages. I just loved the red/green colors. I used glace cherries instead of cranberries, they are much brighter red and sweeter too. I'd like to know how long they would keep if I made some to give as Christmas gifts.
  • kyezbak
    8 DEC, 2008
    recipe was very easy, makes a lot. I thought they could be a bit sweeter, also i have made another recipe in the past using almonds instead of pistachios and used 1 tea vanilla and 1 tea almond extract and they had more flavor. am making again tonite!
  • maggiekari64
    6 NOV, 2008
    Soooo good. I make this every Christmas. I found it one year on her show. I vary the recipe by replacing the pistachios with dates. I use Cardamom for the spice. A big winner with my family and friends.