Sunday, July 12, 2009

Cranberry Pistachio Cardamom Biscotti

Print Page

Welcome to Monkeyshines in the Kitchen! This inaugural recipe is based on a chocolate biscotti recipe from a Ghirardelli chocolate bar wrapper, adapted to include cranberries, pistachios and cardamom.


2 c flour
1/2 t ground cardamom*
1 1/2 t baking powder
1/2 t salt
3/4 c light brown sugar
4 oz butter, softened
1 t vanilla essence
2 large eggs
3/4 c pistachio nuts (unsalted, shelled)
3/4 c dried cranberries

* Freshly ground cardamom is vastly superior to the pre-bottled stuff; grind the seeds from ~8-10 green cardamom pods using a mortar and pestle to yield 1/2 teaspoon.


Preheat oven to 325º F

(i) Sift the flour into a bowl and mix with the baking powder, ground cardamom and salt.
(ii) Mix the butter and sugar using a hand mixer or a stand mixer until it's light and aerated.
(iii) Lightly beat the eggs with the vanilla essence and gradually beat into the butter/sugar mixture.
(iv) Add the flour mixture ~1/2 cup at a time, mixing thoroughly. The resulting dough will be firm but still a bit sticky.
(v) Mix in the cranberries and pistachios.
(vi) Divide dough in two and, on a lightly floured surface, form into 2 roughly equal logs, each about 12" x 2" x 3/4". Place 6" apart on a nonstick cookie sheet and bake at 325º F for 30 minutes, or until light brown and starting to crack a bit on top.
(vii) Remove from oven, transfer to a cutting board and slice diagonally into ~3/4" wide biscotti. Return to the cookie sheet (cut side down) and bake a further 10-15'.

The above yields biscotti that are a bit softer than the traditional kind; to add crunch, increase oven temperature to 350º F and/or cook for 10 minutes more.

Print Page


  1. This looks yummmm.. tempting one :)

    Here for the first time and should say your blog name pulled me here. Very interesting one and so is your blog. Wishing to see more from you. Good luck.

  2. Welcome Nithya. We are glad you stopped by and do hope that you enjoy the biscotti - one of our all-time favorite cookies.