Pistachio dried cranberry biscotti

 Pistachio dried cranberry biscotti

Biscotti is great for dipping into a hot cup of coffee or a light snack or easy dessert and keeps well in a ziplock bag for at least week or in the freezer for 3 months.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


Pre heat oven 350 degrees   Serves: 6 or more.


6 tablespoons unsalted butter

2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

2 eggs

1 cup shelled pistachio nuts

3/4 cup dried cranberries



Cream room temperature butter with sugar using a mixer on medium speed.

Combine dry ingredients in a separate medium sized bowl.

Add dry ingredients a cup at a time until incorporated into the butter mixture with mixer setting on low.

Add pistachio nuts and dried cranberries to mixture and continue mixing on low just until the nuts and dried cranberries are combined.

Line a baking sheet with parchment paper.

Turn dough out onto a lightly floured cutting board and knead for 3 minutes.  Place the dough on the parchment paper and form a  4″ x 12″ x 1″ high log.

Bake in pre-heated oven for 25 minutes.

Remove the baking pan from the oven and let the biscotti rest for 8 minutes.

Cut the biscotti into 1″ x 4″ slices and place the biscotti back on the baking sheet.

Lower the oven to 300 degrees.

Bake the biscotti for 8 minutes.  Remove from oven and let the biscotti cool.

Packaged in ziplock gallon bag and enjoy!


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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