Our favorite ways to use delicious pistachios in cakes, cookies, salads, and of course, ice cream.

Staff Picks

Baked Alaska

Rating: 3.61 stars 202
This old-fashioned dessert, which originated at New York City's Delmonico's restaurant to commemorate the purchase of Alaska in 1867, has become popular again, and why not? An ice-cream cake covered with an igloo of meringue emerging from an oven is a real showstopper.

Meat Pie with Hot-Water Crust

Inspired by the traditional game pies that were staples on tables across Britain, this savory dinner showstopper calls for a unique hot-water crust that's sturdy enough to holds its own against Martha's chicken-and-pork filling studded with pistachios and fresh herbs.

Mixed Fruit-and-Nut Cookies

Rating: 3.76 stars 63
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.

Warm Pistachio-Raspberry Cakes

These cakes are bursting with fresh raspberries and nutty pistachio flavor. They're best served warm with a dollop of whipped cream.

Creamy Lemon Pasta with Pistachios

Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole dish.

Embellished Wreath Cookies

Buttery classic, sugar cookies make a delicious treat anytime. Here, Martha heightens them to special-occasion status with a simple glaze and a fanciful combination of candied flowers, crystallized ginger, and chopped pistachios.

Cranberry-Pistachio Biscotti

Rating: 3.8 stars 142
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."

Slow-Cooker Root-Vegetable Confit

Instead of roasting your vegetables, try giving them the slow-cooker treatment. Here, carrots, parsnips, and beets are poached in a spiced oil until silky and flavorful. Serve with pesto over grains or alongside roasted meats. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

Cannoli Dip

This deconstructed version of cannoli transforms the filling of the traditional Italian pastry into a sweet, creamy crowd-pleasing dessert dip. Fried cannoli "chips" stand in for the shell and are perfect for scooping.

Pistachio Cannoli Cake

This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest. 

Tuscan Biscotti (Cantucci)

Otherwise known as biscotti di Prato, cantucci are twice-baked almond cookies from Tuscany. Martha ups the ante by adding pistachios and two kinds of dried fruit—apricots and cherries.

Milk Chocolate-Pistachio Tart

Rating: 4.15 stars 60
You'll find pistachios everywhere in this dessert -- embedded in the crust, in a paste layered beneath the milk-chocolate filling, and in a dusted coating on top. Martha prepared this recipe in Episode 501 of "Martha Bakes."

Inspiration and Ideas

Chocolate-Pistachio Biscotti
Rating: Unrated 135
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
Lime Squares with Pistachio Graham-Cracker Crust
Rating: Unrated 432
This creamy dessert is a cross between key lime pie and traditional lemon bars.
Bacon-Wrapped Dates
Rating: 3.09 stars

Bacon-wrapped dates are classic hors d'oeuvres. They get a new look—and taste—thanks to some dried apricots and pistachios.