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Pistachio and Cranberry Biscotti--Whole Foods Website

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“I saw a similar recipe on here for this biscotti, but the key to this biscotti's sweetness is in using maple syrup not granulated sugar. The website suggests drizzling with chocolate. I did a few that way for gifts, dipped a few in chocolate for my sweet-tooth boyfriend, and left a few plain for me. Just know that without any chocolate, they are more like a biscuit and aren't very sweet (although they won't ruin your diet that way, either!). Hope you enjoy as much I have...perfect with a cup of coffee or tea.”
1hr 25mins
20-24 cookies

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.
  4. Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.
  5. Mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).
  6. Divide dough into two equal portions and transfer to a parchment-covered baking sheet. Shape into two logs, each about 12 inches long and about 1 inch tall. Leave space between logs to allow space for dough to spread during cooking!
  7. Bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.
  8. Remove from oven. Use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.
  9. Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp (I like mine extra crispy, so I turn the oven down to 300° and let the cut cookies bake a little longer).
  10. Remove from oven and transfer cookies to baking rack to cool completely.
  11. Meanwhile, melt chocolate separately over a double boiler (or in microwave). When cookies are cool, drizzle with dark chocolate and refrigerate to allow chocolate to harden (a few minutes).

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