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.

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