Cranberry-Pistachio Biscotti from Corner Oak Manor B & B
  • 1 1/3 cups dried cranberries
  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pistachio nuts
  • 1 large egg
  • 1 teaspoon water


  • In a medium bowl soak the cranberries in enough hot water to cover for five minutes. Drain well and pat dry with paper towels or roll in a cloth towel.
  • Stir together the flour, sugar, baking soda and powder, and salt in a mixing bowl. Add the eggs and the vanilla, beating until it becomes doughy. Stir in the cranberries and add the pistachios.
  • The dough will get thick. Turn the dough out onto a lightly floured surface, and knead and halve it. Working on a large buttered and floured baking sheet, form each piece of dough into a flattish log 13 x 2 with floured hands.
  • Arrange the logs at least three inches apart on the sheet.
  • In a small bowl beat one egg with one teaspoon of water and brush the logs with the egg wash.
  • Bake the logs in the middle of a 325-degree oven for 30 minutes, and then cool on the baking sheet on a rack for 10 minutes.
  • Cut the logs crosswise on the diagonal into ¾-inch thick slices. Arrange the biscotti slices standing up on a baking sheet.
  • Bake for 15 to 20 minutes or until they are pale golden and dry. Transfer to a rack to cool completely.
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