Earlier this season, I was killing time at a bookstore and stumbled upon the Taste of Home Best Loved Cookies & Candies 2010 magazine. Flipping through the pages and pages of recipes and adorable decorated treats, I knew that the magazine was coming home with me and that I was going to have some fun trying new recipes out this season. This was my first new recipe, and I am very happy with the results! My only deviation from the original recipe was to substitute whole wheat flour for part of the regular flour – I just wanted them to be a bit healthier and chewier.

Pistachio Cranberry Biscotti
Adapted from Taste of Home

Cooking Time: 36 Minutes
Servings: About 24 Cookies

  • 1/3 cup butter, room temperature
  • 2 eggs
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup sugar
  • 3/4 cup pistachios
  • 3/4 cup dried cranberries

Preheat the oven to 350. Line your baking sheet with parchment paper.

In a large bowl, beat the butter and eggs together. In a separate bowl, combine all of the remaining ingredients.

Gradually add the dry ingredients into the large bowl and mix well. Note that the dough will be sticky. Chill the dough for 30 minutes.

Aren't the colors pretty?

Divide the dough in half and shape each half into a 10″ x 2″ x 1″ box or log, like below.

Bake for 25-30 minutes or until firm. Err on the longer side of this time amount if you’re unsure. Remove your baking sheet from the oven and cool for 5 minutes.

Transfer the logs to a cutting board and slice diagonally into 3/4″ slices. Place the slices cut side down on your baking sheet again.

Bake for 5 minutes, flip the slices over and bake 5-6 minutes longer. The edges should be nice and golden brown. Allow the cookies to cool for 3-4 minutes on the baking sheet, then let them cool completely on wire racks.

Store in an airtight container, and serve with a festive cup of coffee or hot chocolate.