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Breakfast/Brunch|Dessert & Baking

Cranberry Pistachio Biscotti



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cardamom
  • 3/4 cup light brown sugar
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 teaspoon lemon zest (finely grated peel)
  • 1 cup sweetened, dried cranberries
  • 1 cup pistachios, shelled and roughly chopped
  • 6 ounces white chocolate


  • Preheat oven to 325 degrees F. Cover a cookie sheet with parchment paper and set aside.
  • In a medium bowl combine flour, baking powder, and cardamom. Set aside.
  • In another medium bowl beat sugar and butter with a hand mixer until light and fluffy. Add eggs and lemon zest and beat until well blended. Add flour mixture, cranberries, and pistachios, and use a wooden spoon to stir until dough forms.
  • Place dough on the buttered cookie sheet and with floured hands form dough into a 12 x 2 log.
  • Bake the log at 325°F for 40-45 minutes until golden and slightly cracked on top. Allow to cool on baking sheet for 10 minutes. Remove from baking sheet and, using a serrated bread knife, slice width-wise into 1/2 inch slices. Add a new sheet of parchment paper to the cookie sheet.
  • Place slices, cut side down, on cookie sheet and bake for 10 minutes. Place biscotti on wire cooling racks.
  • When the biscotti are all baked and cooled, microwave the chocolate on high in a small glass bowl for 2 minutes, stirring every 30 seconds, until just melted. Dip biscotti base in chocolate and place on parchment paper to set.
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