Maria’s Cranberry Pistachio Biscotti

  By Maria Stuart

March 5, 2016

  • Prep: 30 mins
  • Cook: 2 hrs
  • Yields: About 3 dozen biscotti.


1/2 pound (2 sticks) unsalted butter, softened

2 cups sugar

4 eggs

1/2 tablespoon baking powder

1 tablespoon vanilla

2 tablespoons anise seed

1 cup chopped almonds

4 cups unbleached all-purpose flour

1 cup dried cranberries

1 cup pistachio nuts


1Preheat oven to 350 degrees.

2Mix butter, sugar, eggs, baking powder, vanilla, anise seed and almonds until well blended.

3Add in flour gradually and mix. When smooth, stir in dried cranberries and pistachios. The dough will be sticky, but not difficult to handle.

4Make 2 logs about 12 inches long and 4 inches wide.

5Bake 40-45 minutes on a baking sheet with sides or in a biscotti pan (which will hold one log or half the recipe) or another kind of rectangular baking pan. The sides on the pan or sheet are important because they keep the sides of the biscotti from burning.

6Remove the loaves from the oven and allow to cool.

7If you’re using biscotti pans, let them cool just a bit and the loaves will come out easily. Sometimes you might need to loosen the edges with a spatula, and sometimes you might need to flip the pan over and bang on the bottom, but the loaves will come out in one piece. It’s amazing! You don’t need

8to grease the pans, either.

9It’s important to let the loaves cool before slicing – it makes a world of difference in the appearance of the biscotti and keeps the slices from breaking apart.

10When cool, cut each into 1-inch slices. Stand slices back on baking sheet, bake 10-15 minutes until golden.

11If I have time, I let the cookies sit out for a day to get good and dry, which makes them better for dunking into coffee.


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