Cranberry-Pistachio Cornmeal Biscotti Recipe

Name: Cranberry-Pistachio Cornmeal Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350F with rack in center.
2
Whisk together flour, cornmeal, baking powder, and salt.
3
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth.
4
Add sugar and mix until pale and fluffy.
5
Mix in eggs one at a time, until well combined.
6
Reduce speed to low.
7
Add flour mixture all at once; mix until just combined.
8
Add lemon zest, cranberries, and pistachios, and mix until combined.
9
Transfer dough to a baking sheet lined with parchment paper.
10
Pat into a log that is roughly 14 by 3 1/2 inches.
11
Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes.
12
Let cool on sheet on a wire rack, about 15 minutes.
13
Transfer log to a cutting board.
14
Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices.
15
Arrange slices on a baking sheet lined with parchment.
16
Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
17
Let cool on sheet on a wire rack.
18
Cookies can be stored in an airtight container at room temperature up to 2 weeks.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/4 cups yellow cornmeal, 1/2 teaspoon baking powder, 1/2 teaspoon coarse salt, and more.

Yes, Cranberry-Pistachio Cornmeal Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Pistachio Cornmeal Biscotti

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