Cherry-Pistachio Biscotti

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.
Prep 15 m
Chill 120 m
Bake 23 m
Bake 20 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 Bake at 375 degrees F for 23 minutes or until lightly browned. Remove to rack to cool.
  4. 4 of 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 Information for Cherry-Pistachio Biscotti
Servings Per Recipe:
Per Serving: 2 g sat. fat, 4 g Fat, total, 19 g carb., 95 kcal cal.