Pistachio Dried Cherry Cornmeal Biscotti




Pistachio Dried Cherry Cornmeal Biscotti

A delicious crunchy biscotti with th great taste of pistachio and dried cherries.


  • 132 Grams Granulated Sugar ⅔ Cup
  • 2 Teaspoons Orange Zest
  • 2 Large Whole Eggs
  • 84 Grams Unsalted Butter, Melted and Cooled 6 Tablespoons
  • 90 Grams Yellow Cornmeal ⅔ Cup
  • 120 Grams All Purpose Flour 1 Cup
  • 1 ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Kosher Salt
  • ½ Cup Roasted Pistachios
  • ½ Cup Dried Cherries


  • Preheat your oven to 350 F.
  • In a bowl of a stand mixer, or in a large bowl using a hand mixer, whisk together the eggs, granulated sugar and orange zest until the mixture is pale in color and doubled in volume. About 3-4 minutes.
  • Add the melted butter and mix until combined.
  • In a separate bowl whisk together the flour, cornmeal, baking powder and salt.  Add the pistachios and dried cherries and toss to combine.
  • Add the dry ingredients and beat on low until just incorporated.

ou can bake the biscotti 2 ways:

  • On a parchment lined baking sheet form the batter into 2 loaves each 10” x 2”.
  • Bake the biscotti for 17-18 minutes or until almost firm and a light golden brown.
  • Place the loaves on a wire rack to cool completely.


  • Line a biscotti pan (12” x 5 ½”) with parchment paper so it over hangs the long ends.
  • Press the dough evenly in the pan and bake for 20-25 minutes
  • The loaves should be a light golden brown and almost firm to the touch.
  • Remove from the oven and let cool for about 10 minutes.
  • Using the over hanging parchment paper, lift up the biscotti and place on a wire rack to cool completely.
  • Reduce the oven temperature to 300°
  • Slice the loaf or loaves ½” thick and place cut side down on the baking sheet.
  • Bake for 10 minutes, flip over the cookies and bake an additional 10 minutes.
  • Place the cookies directly on a wire rack and allow them to cool completely.