Biscotti with Pistachios and Cherries

Biscotti with Pistachios and Cherries

These twice baked cookies filled with pistachios and dried cherries are perfect for holiday gift giving.


2 1/2 cups flour
1 tsp. baking powder
Pinch of cinnamon
Pinch salt
1/2 cup butter, room temperature (unsalted)
2/3 cup sugar
2 eggs
1 tsp. to 1 tbsp. vanilla
1/2 cup dried cherries or cranberries, chopped
1/2 cup pistachios, chopped
1 tbsp. orange zest
White chocolate, melted, for dipping (optional)


Preheat oven to 350 degrees F. Line baking sheet with parchment.

Combine flour, baking powder, cinnamon and salt. Set aside.

Beat sugar and butter until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until well combined. Stir in vanilla.

Add flour mixture to egg mixture. Mix until dough comes together. Stir in orange zest, dried cherries and pistachios.

If dough is too sticky, add a little flour. Divide dough in half. Shape each half into 8-inch x 3-inch logs.

Bake the cookie logs until set, cooked through and lightly golden brown, about 25 to 30 minutes. Remove from oven and let cool. Cut the cookies into 1/ 2-inch slices.

Reduce oven temperature to 300 degrees F. Transfer slices to parchment-lined cookies sheets, leaving a little space between the cookies. Bake cookies until lightly golden on each side, about 10 minutes per side.

Cool completely. Dip cookies in white chocolate, if desired.

Yield: 30 to 40 cookies.



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