Dried Cherry and Pistachio Biscotti

I am slowly venturing into baking in the little condo kitchen.  I have none of my tools, they are in storage in Maryland with the rest of our furniture.  I am really missing my standing mixer. But, my arms are getting more of a workout, at least.

Another of my farmer’s market finds was local dried cherries.  They also sell dark chocolate filled with these cherries – ooh, those are good.


I love making mandel bread, so I figured I would try my hand at biscotti.  Dried cherry and pistachio sounded like a great combination to start.  I will me making more biscotti – I love these!!


I brought them to a networking event, they were quite a hit. Of course my husband would have preferred if I left them home.

Dried Cherry and Pistachio Biscotti

very slightly adapted from Karen DeMasco in Bon Appetit 

1 3/4 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
3 Tbsp. vegetable oil
1 Tbsp. orange zest
2 tsp. lemon zest
1 1/2 tsp. vanilla extract
1 cup dried cherries
1 cup unsalted, shelled pistachios


Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in a bowl and mix together well.


Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients.


Add egg mixture to flour mixture;


Mix together well. Fold in cherries and pistachios.


Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16″-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5″ apart. Flatten each log into a 2″-wide strip.

one flattened and one not yet flattened

Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.


Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3″-thick slices. Arrange slices, cut side down, on baking sheets.


Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. 



Makes about 2 ½ dozen, store in an airtight container at room temperature.


2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s