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Prep Time
40 Mins
Bake Time
33 Mins
Cool Time
30 Mins
Yield
Makes 2 1/2 dozen
Photo: Iain Bagwell; Styling: Linda Hirst

How to Make It

Step 1

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Step 2

Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla.

Step 3

Combine flour and next 3 ingredients in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended. Stir in pistachios and cherries.

Step 4

Place half of dough on each prepared baking sheet. Shape each half into a slightly rounded log about 10 x 3 inches using floured hands. (Dough will be very sticky.)

Step 5

Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on baking sheet on a wire rack.

Step 6

Transfer logs to a cutting board, and cut into 1/2- to 3/4-inch-wide slices with a serrated knife. Place slices, cut sides down, on a baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely.

Step 7

Dip ends of biscotti in dark chocolate, and drizzle with white chocolate, if desired. Place on wax paper to set.

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