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Cranberry-Pistachio Cornmeal Biscotti
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
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
Cook's Notes
Holiday Cookies 2011
Cook's Notes
Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Gallery
Cranberry-Pistachio Cornmeal Biscotti
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Cranberry-Pistachio Cornmeal Biscotti
Cranberry-Pistachio Cornmeal Biscotti
Cranberry-Pistachio Cornmeal Biscotti
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
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
Directions
Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
Cook's Notes
Holiday Cookies 2011
Cook's Notes
Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Cook’s Notes
Holiday Cookies 2011
Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Reviews (7)
Add Rating & Review
124 Ratings
5 star values:
33
4 star values:
44
3 star values:
32
2 star values:
11
1 star values:
4
Reviews (7)
Add Rating & Review
124 Ratings
5 star values:
33
4 star values:
44
3 star values:
32
2 star values:
11
1 star values:
4
Add Rating & Review
124 Ratings
5 star values:
33
4 star values:
44
3 star values:
32
2 star values:
11
1 star values:
4
124 Ratings
5 star values:
33
4 star values:
44
3 star values:
32
2 star values:
11
1 star values:
4
124 Ratings
5 star values:
33
4 star values:
44
3 star values:
32
2 star values:
11
1 star values:
4
- 5 star values:
- 33
- 4 star values:
- 44
- 3 star values:
- 32
- 2 star values:
- 11
- 1 star values:
- 4
Martha Stewart Member
Rating: 5.0 stars
12/01/2019
We absolutely love this recipe ! I have been making Conrmeal Biscotti for Christmas for 8 years. Every year I add another person to the list of people that I gift with biscotti. Year after year they keep asking for biscotti ! This recipe is unique in that it has a wonderful graininess (get a rough ground cornmeal). This is definitely an adult cookie ! Kick it up a notch and soak your cranberries in some brandy or dark rum ! Mmmmm!
One must be careful with the dry to wet ratio, other than that it's a simple recipe.
Thanks Martha - I love it that you kick it up a notch always !
Anna from Manitoba
Martha Stewart Member
Rating: Unrated
04/23/2016
FAIL.... If the recipe requires finely ground cornmeal, it should SAY SO! I followed EXACTLY the directions in my cookbook, "Martha Stewart's Cookies" (first edition), and thought the dough was way too sticky. "But Martha Stewart [or someone in her organization] will have tested the recipe," I thought, and carried on. Big mistake. The dough spread out to cover almost all of the cookie sheet. I see I'm not the first person to have discovered this problem in the cookboook. Boo! RECIPE FAIL!!
Martha Stewart Member
Rating: Unrated
12/08/2013
Really good recipe -- the slight crunch added by the cornmeal (and the nuttiness) was really nice with the slight salt of the pistachios and the tart-sweet of the cranberries. One hint: this recipe WILL ONLY WORK with finely-ground cornmeal. I used Bob's Red Mill brand cornmeal from the organic section and it worked like a dream.
Martha Stewart Member
Rating: Unrated
08/09/2012
Followed the receipt but It's too wet to form a log.
Martha Stewart Member
Rating: 3 stars
12/11/2011
I bought the cornmeal from the bulk dept of the grocery store. It was the Medium grind. There wasn't a "fine" available. While the cookie was tasty, the grittiness of the cornmeal made for an unpleasant and almost hazardous experience. Even dunked in milk you have to be careful eating these as to not hurt your teeth.
Martha Stewart Member
Rating: 5 stars
07/04/2011
This is one of the best biscotti recipes I've made. The cornmeal really adds to the quality and essence of this cookie.
Martha Stewart Member
Rating: Unrated
12/13/2009
I made this biscotti today and it is delicious. I am bringing it to a Christmas dinner this week as a gift for the hostess.
Martha Stewart Member
Rating: 5.0 stars
12/01/2019
We absolutely love this recipe ! I have been making Conrmeal Biscotti for Christmas for 8 years. Every year I add another person to the list of people that I gift with biscotti. Year after year they keep asking for biscotti ! This recipe is unique in that it has a wonderful graininess (get a rough ground cornmeal). This is definitely an adult cookie ! Kick it up a notch and soak your cranberries in some brandy or dark rum ! Mmmmm!
One must be careful with the dry to wet ratio, other than that it's a simple recipe.
Thanks Martha - I love it that you kick it up a notch always !
Anna from Manitoba
Rating: 5.0 stars
Rating: Unrated
04/23/2016
FAIL.... If the recipe requires finely ground cornmeal, it should SAY SO! I followed EXACTLY the directions in my cookbook, "Martha Stewart's Cookies" (first edition), and thought the dough was way too sticky. "But Martha Stewart [or someone in her organization] will have tested the recipe," I thought, and carried on. Big mistake. The dough spread out to cover almost all of the cookie sheet. I see I'm not the first person to have discovered this problem in the cookboook. Boo! RECIPE FAIL!!
Rating: Unrated
Rating: Unrated
12/08/2013
Really good recipe -- the slight crunch added by the cornmeal (and the nuttiness) was really nice with the slight salt of the pistachios and the tart-sweet of the cranberries. One hint: this recipe WILL ONLY WORK with finely-ground cornmeal. I used Bob's Red Mill brand cornmeal from the organic section and it worked like a dream.
Rating: Unrated
08/09/2012
Followed the receipt but It's too wet to form a log.
Rating: 3 stars
12/11/2011
I bought the cornmeal from the bulk dept of the grocery store. It was the Medium grind. There wasn't a "fine" available. While the cookie was tasty, the grittiness of the cornmeal made for an unpleasant and almost hazardous experience. Even dunked in milk you have to be careful eating these as to not hurt your teeth.
Rating: 3 stars
Rating: 5 stars
07/04/2011
This is one of the best biscotti recipes I've made. The cornmeal really adds to the quality and essence of this cookie.
Rating: 5 stars
Rating: Unrated
12/13/2009
I made this biscotti today and it is delicious. I am bringing it to a Christmas dinner this week as a gift for the hostess.
All Reviews for Cranberry-Pistachio Cornmeal Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cranberry-Pistachio Cornmeal Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
