Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.

　　

Ingredients

Makes about 2 dozen

　　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

　　

Step 1

Preheat oven to 350°F with rack in center. Whisk together flour, cornmeal, baking powder, and salt.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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. Let cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

　　Martha Stewart's Cookies