Cherry-Pistachio Biscotti

These delightful cherry and pistachio sliced cookies are baked to a golden brown and then dipped in melted chocolate. Serve this recipe with hot coffee for a delicious holiday snack.

Cherry-Pistachio Biscotti
Yield: 2-1/2 dozen Prep 15 mins Chill 2 hrs Bake 375°F 23 mins Bake 325°F 20 mins


  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup light-brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cherries, chopped
  • 1/2 cup pistachios, chopped
  • 3 ounces milk chocolate, melted

Make It

1. Heat oven to 375 degrees F. Mix flour, baking powder and salt in a bowl. Beat butter, sugar in second bowl until creamy. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Add cherries and nuts. Gather dough in a ball; divide in 2 halves.

2. With floured hands, roll dough into two 12-inch logs. Place on a large ungreased baking sheet. Flatten logs slightly so each is 2 to 3 inches wide.

3. Bake at 375 degrees F for 23 minutes or until lightly browned. Remove to rack to cool.

4. Lower oven temperature to 325 degrees F. Cut loaves into 3/4-inch-thick slices (about 16 per log). Place, cut-side down, on sheet. Bake 10 minutes. Turn over; bake an additional 10 minutes. Cool on rack. Dip one end in melted chocolate; let dry on parchment or waxed paper.

Nutrition Facts

Amount Per Serving: cal. (kcal): 95, Fat, total (g): 4, sat. fat (g): 2, carb. (g): 19, Percent Daily Values are based on a 2,000 calorie diet.