Pistachio Dried Cherry Biscotti

What are biscotti? Biscotti are a crispy Italian twice baked, oblong cookies that are great for dunking in coffee, tea or wine, or in this case…chocolate!!


It really does make a difference in the brand of butter that you use. I like using Plugra because it is a European style butter. It contains a higher percentage of butter fat than most typical american butters.


Make sure that you use large eggs. Using larger or smaller eggs will change the consistency of the batter and caude the cookies to spread too little or too much. It is also very important that the eggs are room temperature. Room tempertaure eggs will more easily blend with the whipped butter and sugar creating an emulsion. If the eggs are too cold, when added to the creamed eggs and sugar, it will cause the butter to firm up and break into small clumps curdling the mixture.

Pistachio Dried Cherry Biscotti


  • 84 grams of Room Temperature Unsalted Butter 6 Tablespoons
  • 132 grams of Granulated Sugar 2/3 Cup
  • 2 Large Room Temperature Whole Eggs
  • 1 teaspoon of Vanilla Extract or Vanilla Bean Paste
  • 200 grams of All-Purpose Flour 1⅔ Cups
  • 1 teaspoon of Baking Powder
  • ¼ teaspoon of Kosher Salt
  • ½ cup Roasted Pistachios
  • ½ cup Tart Dried Cherries, coarsely chopped
  • 170 grams of Semi-Sweet Chocolate ( a good quality chocolate, not chocolate chips) 6 Ounces


  • Preheat your oven to 350° F.
  • Line a half sheet pan (16” x 12”) with a piece of parchment paper.
  • Place the butter and granulated sugar in the bowl of a stand mixer, or in a large bowl if using a hand mixer, and mix on medium speed for 2-3 minutes, or until the mixture is light and fluffy.
  • Next add each egg one at a time and beat until combined.
  • Add the vanilla and beat until combined.
  • In another bowl, whisk together the flour, baking powder and salt.
  • Add the pistachios and cherries to the flour mixture and stir to combine.
  • Add the flour mixture to the bowl and mix on low until it is just mixed in. Finish mixing with a spatula.
  • Divide the dough in half and form 2 rectangular logs (10" x 2") on the parchment lined pan. Leave about 4" of space between each log of dough.
  • Place the pan in the freezer for 20 minutes.
  • Bake for 23-25 minutes or until light golden brown and firm to the touch.
  • Remove from the oven and place the pan on a wire rack and allow the logs to cool for about 15 minutes.
  • Reduce the oven temperature to 325°
  • Cut each log on the diagonal into 1/2" slices. Place the slices cut side down on the baking sheet.
  • Bake for 9-10 minutes on one side. Flip the slices and bake another 9-10 minutes.
  • Remove the cookies from the oven and place the cookies directly on a rack to cool completely. They will crisp up as they cool.
  • In a bowl set over simmering water, melt the chocolate. Once the chocolate is melted, pour it into a tall slim glass. This will make it easier to dip the cookies.
  • Line a pan with a clean sheet of parchment paper. Dip each cookie half way into the chocolate and shake off any excess. Place the cookies on the parchment paper. Place the tray on the refrigetator to chill until the chocolate is firm.

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