Cranberry Pistachio Biscotti

Dunkers of the world unite!

Oh, he he, I forget myself.

For some reason, I seldom think of biscotti except at holidays. I love to munch on a piece when I’m furiously cooking in the morning during the holiday season.

What is terrific about this recipe is that it is easy. But even more important is that it is versatile. You can substitute virtually any dried fruit and any nut or seed for the two found here.

Thus, you can be CREATIVE, and nothing is better than saying, “oh that? Just something I through together with stuff I had on hand.”

So give it a try and join the legions of happy dunkers whether in coffee or milk who know the joys of biscotti.


  • 2/3 c sugar
  • 2 lg eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 3/4 c flour
  • 1/2 c pistachios
  • 1/2 c dried cranberries


  1. Preheat oven to 375°
  2. In a mixer, combine and beat eggs and sugar until thick, fluffy and pale, about 5 minutes. Batter should ribbon when the beaters are raised.
  3. Add the vanilla
  4. In a separate bowl, whisk together the flour and salt and baking powder, and add to the egg mixture. Combine, and then fold in the nuts and cranberries.
  5. Line a baking sheet with parchment. Transfer the dough to that sheet and with wet hands, form into a log about 12″ x 3″.
  6. Place in oven and bake for 25 minutes or until firm to the touch.
  7. Let cook for 10 minutes and then place on a cutting board.
  8. Reduce oven temperature to 325°
  9. With a bread knife, carefully cut slices about 1/2 inch wide. Transfer to the parchment, cut sides down.
  10. Bake for 10 minutes, turn over and bake another 10 minutes
  11. Cool on racks and store in air-tight container.

Serves: 16-20 slices

**Try: blueberries, apricots, cherries, raisins (regular or golden), dates, figs, mango, papaya, peaches, apples,  pineapple, with almonds, macadamia, pecans, walnuts, hazelnuts, brazil nuts,  pumpkin or sunflower seeds, or even perhaps peanuts or cashews.  Ya see? The possibilities are endless.


One thought on “Cranberry Pistachio Biscotti

  1. Pingback: River Cafe Biscotti « JJASON What's in Season

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