Behind a computer at work or spending hours blogging, a coffee break is a welcomed time. There’s nothing better than a biscotti with your favorite beverage to revive and refresh. Pistachio Cherry Biscotti is a perfect treat.There are affiliate links in this post.
Pistachio Cherry Biscotti are crunchy on the outside but with a slightly softer middle. So dunk if you want but no need to soften.
Mix up the dried fruit and nuts for lots of different combinations. Sometimes I make them with cherries, sometimes with cranberries. Pistachios are my favorite but substitute pecans, hazelnuts or whatever you like. Same with the chocolate. White chocolate, milk chocolate or dark. I even used Dark Orange (Moser Roth) with bits of almond on the biscotti above.
Shell pistachios (or purchase shelled pistachios which are far gentler on fingernails!), rough chop cherries and zest orange.
Whisk the flour and baking powder in a medium bowl to blend.
Using an electric mixer, beat the sugar, butter, zest, and salt in a large bowl to blend.
Beat in the eggs 1 at a time, scraping the side of the bowl.
Add the flour mixture and beat just until blended.
Stir in the pistachios and cherries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes.
Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices.
Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.Dipping in chocolate
Melt chocolate in microwave or stir in a bowl set over a saucepan of simmering water until the chocolate melts. Dip biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet; refrigerate until the chocolate is firm, about 35 minutes.Pistachio Cherry Biscotti
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- zest from 1 orange (or use lemon zest)
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios
- 2/3 cup dried cherries (or dried cranberries)
- 12 ounces white chocolate, chopped (or dark chocolate)
Whisk the flour and baking powder in a medium bowl to blend.
Using an electric mixer, beat the sugar, butter, zest, and salt in a large bowl to blend.
Beat in the eggs 1 at a time, scraping the side of the bowl.
Add the flour mixture and beat just until blended.
Stir in the pistachios and cranberries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes.
Cool for 30 minutes.
Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices.
Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Melt chocolate in microwave or stir in a bowl set over a saucepan of simmering water until the chocolate melts. Dip the bottom edge of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet; refrigerate until the chocolate is firm, about 35 minutes.
Store in an airtight container up to 4 days, or wrap in re-sealable plastic bags up to 3 weeks.
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I've never made biscotti. This looks really good
Oh! That sounds really good, Lorraine! I have not made biscotti in years- I used to make it once in a while for my ex-sil. He loved it—still does, I'm sure. Hope you have a good weekend-xo Diana
Good Morning! John and I are drooling over your photos today! 25 years ago when we married, John's favorite cake that I baked was pistachio. He absolutely loves biscotti and yours have EVERYthing he loves! Thank you and have a wonderful day.