Pistachio Raisin Biscotti Recipe | PBS Food

Pistachio Raisin Biscotti


Prep time: 15 Minutes

Total time: 1 Hour, 15 Minutes

Yield: Makes about 48



  • 2 1/4 cups all-purpose flour plus more for work surface
  • 3/4 cup sugar
  • 3/4 cup shelled unsalted pistachios
  • 3/4 cup golden raisins
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350° . In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
  2. On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
  3. Reduce oven temperature to 300° . On a cutting board, use a Serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Nutrition Info

Per serving: 58 calories; 1.3 grams fat; 1.5 grams protein; 10.2 grams carbohydrates; 0.5 grams fiber
Presented by:
Produced by: