Cherry-Pistachio Biscotti

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Yield: 3 dozen 3" to 4 1/2" biscotti

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Golden-green, mildly salty pistachios and deep red, sweet and tangy dried cherries complement one another beautifully, both in color, and flavor.

Cherry-Pistachio Biscotti

star rating (19) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen 3" to 4 1/2" biscotti
Published: 01/21/2011



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1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

2) In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy.

3) Beat in the eggs; the batter may look slightly curdled.

4) At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

5) Stir in the pistachios and cherries.

6) Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them.

7) Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the pieces of dough.

8) Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.

8) Bake the dough for 25 minutes. Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti without crumbling easier.

9) Reduce the oven temperature to 325°F.

10) Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

11) If you've used parchment on your baking sheet, remove it; save it for another day. Place the biscotti on the baking sheet, on edge; they can be very close together.

12) Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they feel very dry and are beginning to turn golden. They may still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. You'll want to start checking the biscotti around the 30-minute mark; the ones on the ends of the pan, or any smaller biscotti, may be ready to come out of the oven earlier than the larger/middle-of-the-pan biscotti.

13) Remove the finished biscotti from the oven, and cool them right on the pan.

Yield: 3 dozen biscotti.


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  • star rating 02/22/2015
  • mrmoran from KAF Community
  • My first foray into biscotti baking last Christmas was an unqualified success, thanks to this straightforward recipe and the cherry-pistachio flavor duet. Used a couple of drops of cherry flavoring, which worked well. Next time, I'll try the pistachio flavoring for comparison.
  • star rating 12/23/2014
  • Connie from Charlotte, NC
  • This was my first attempt at biscotti, and they turned out beautifully. I used dried cranberries instead of the cherries and I thought they tasted just fine. To shape them (the dough IS sticky) I sprayed my clean hands with cooking spray and it worked like a charm. Will most definitely be making them again!
  • star rating 09/04/2014
  • Jo from San Jose, CA
  • I adjusted this recipe to be lower carb and no gluten. I've tried the fruit and nut combo as listed and have used almonds and cranberries. I substitute 1 and 1/2 cups almond meal, 1/4 cup coconut flour, and 1/4 cup flax seed meal for the 2 cups of flour. I also used half Stevia half sugar for the sweetener amount. I think the coconut flour is needed to firm up the biscotti, all almond meal comes out too soft and crumbly. These were firm enough to dunk in my coffee! Yay!
  • star rating 07/14/2014
  • 60scookinggram from KAF Community
  • i followed the directions to the letter and the biscotti came out very dry. I made sure i sprayed water exactly as directed but very crumbly. sprayed after 2nd bake and am waiting for a while to try again.
    It sounds like the dough was quite dry if your biscotti become crumbly after baking. I would suggest to give our Baker's Hotline a call so that we can troubleshoot this issue. Jon@KAF 855 371 2253
  • star rating 04/15/2014
  • Deepa from San Jose, CA
  • awesome recipe..first time trying a biscotti. I replaced cherries with cranberries, as I had it handy..
  • star rating 01/18/2014
  • Sue from western Massachusetts
  • I've made this twice now, with almonds and almond extract instead of pistachios and vanilla, and it's so, so good. Easy, too. Do use a serrated knife to cut the warm logs, and use a sawing motion starting at one edge, rather than cutting down straight through.
  • star rating 12/11/2013
  • nmenzel from KAF Community
  • Delicious! But when do I sprinkle them with coarse sugar?
    Sprinkle the logs with coarse sugar just before the first bake.~Jaydl@KAF
  • star rating 09/30/2013
  • Andrea from Phoenix, AZ
  • Delish!!! will make it again and again.... maybe a tad less sugar. But excellent biscotti. Best so far
  • star rating 09/06/2013
  • cecilia from Provo, Utah
  • I have tried several recipes, but this is FAR the BEST!!!! Crumbly, dry and tasteful!
  • star rating 02/03/2013
  • JEM from
  • These turned out great!
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