Pistachio Biscotti

Pistachio Biscotti
Yield: 2 dozen Prep 25 mins Bake 325°F 55 mins


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon grated lemon rind
  • 3/4 cup dried tart cherries, chopped
  • 3/4 cup shelled pistachio nuts, chopped
  • 10 ounces white baking chocolate, melted
  • 2 teaspoons solid vegetable shortening
  • 1/3 cup chopped pistachios
  • Red and green crystallized sugar (optional)

Make It

1. Heat oven to 325 degrees F. In large bowl, whisk together flour, baking powder and salt.

2. In second large bowl, beat together butter and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add eggs and lemon rind; beat until fully incorporated. On low speed, add cherries and nuts. Gradually beat in flour mixture until fully incorporated and dough forms (dough will be stiff).

3. Shape dough into 2 flattened logs, 8 inches long and 3 inches wide. Place on ungreased baking sheet.

4. Bake in 325 degree F oven for 35 minutes. Transfer logs to wire rack; let cool 10 minutes. With serrated knife, cut logs into 1/2-inch-thick slices; place on baking sheet, cut side down. Bake in 325 degree F oven another 20 minutes. Transfer biscotti to wire rack; let cool completely.


5. In microwave-safe bowl, combine chocolate and shortening. Microwave on high power for 1 minute; stir to blend. Microwave at 30-second intervals, stirring to melt completely. Dip half of each biscotti into melted chocolate; sprinkle chocolate with ground nuts or red or green crystallized sugar, if desired. Place on waxed paper-lined baking sheets; let stand until chocolate is set. Store in airtight container at cool room temperature for up to 3 days. Makes 2 dozen.

Nutrition Facts

Amount Per Serving: cal. (kcal): 248, Fat, total (g): 13, chol. (mg): 36, sat. fat (g): 7, carb. (g): 29, fiber (g): 1, pro. (g): 4, sodium (mg): 75, Percent Daily Values are based on a 2,000 calorie diet.