Cranberry Pistachio Biscotti

By Commissary

Illustrations by
Alyssa Beltle

Makes 1 dozen


  • 2 1/2 cups All Purpose Flour
  • 1 cup White Sugar
  • 2 large Brown Eggs (from Rooster Street)
  • 1 1/2 teaspoons Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1 cup Dried Cranberries
  • 1 1/2 cups Roasted Pistachios
  • 1 cup of white chocolate melting wafers


  1. Preheat the oven to 375F.
  2. Beat the white sugar, egg, and vanilla together until combined.
  3. Combine the all purpose flour, baking powder, and salt and add to the wet ingredients.
  4. Mix until it starts to come together and then add in the dried cranberries and 1 cup of pistachios.
  5. Continue to mix until it all comes together and forms a smooth dough.
  6. The dough will be tacky so it's helpful to have a small bowl of water nearby to help spread the dough out. Place a piece of parchment paper the size of your baking sheet down on your work surface and place the dough on it. Spread and press the dough into a rectangle about 7" wide by 12-13" long. This is where the water comes in handy.
  7. Place your shaped dough on the baking sheet with the parchment paper. Chop the remaining 1/2 cup of pistachios and scatter on top of the dough, pressing down lightly. Place the biscotti into the oven.
  8. Bake for 15-20 minutes until the dough is light golden brown and firm enough to slice through.
  9. Remove from the oven and set aside until cool enough to handle, about 10-15 minutes. *If the dough is not stiff when you try to move it then it needs to be baked longer. Place it back in the oven and continue baking in 2-3 minute intervals until firm enough.
  10. Once it is cool enough, move it to a cutting board and slice in about 1" pieces. You should get about 12 slices.
  11. Line your baking sheet with a fresh piece of parchment paper and place the sliced biscotti pieces cut-side down.
  12. Place back in the oven and bake for 5-10 minutes until the biscotti is toasted and golden brown.
  13. Once the biscotti is cool, melt the white chocolate melting wafers and drizzle over the biscotti. Let the white chocolate set up before storing.
  14. Store in an air-tight container for up to 2 weeks.
  15. Enjoy with your favorite Necessary coffee or Passenger tea.