Cherry-Pistachio Biscotti with White Chocolate
Traditional Italian twice-baked cookies featuring tart dried cherries and crunchy pistachios, finished with a white chocolate drizzle. These crisp, dunking-perfect biscotti balance sweet and nutty flavors with a satisfying crunch. Ideal for coffee breaks, holiday gift-giving, or elegant dessert platters. The double-baking technique creates the signature firm texture that makes biscotti perfect for dipping in coffee or wine.
Ingredients
Instructions
- 1
Heat oven to specified temperature and spray cookie sheets with cooking spray
- 2
Beat butter and sugar with electric mixer until creamy
- 3
Beat in vanilla and eggs until combined
- 4
Stir in flour and baking powder until blended
- 5
Fold in pistachios and dried cherries
- 6
Divide dough in half and shape each half into logs on cookie sheets
- 7
Flatten logs to specified width
- 8
Bake until set and edges begin to brown
- 9
Cool on racks briefly then slice diagonally with serrated knife
- 10
Arrange slices cut-side down on cookie sheets
- 11
Bake until lightly browned and dry
- 12
Turn cookies over and bake until completely dry
- 13
Cool completely on racks
- 14
Microwave white chocolate until smooth
- 15
Dip each cookie partially in chocolate and let set on waxed paper
Tips
Use a sharp serrated knife for clean diagonal cuts without crumbling the partially baked logs.
Let biscotti cool completely before dipping in chocolate to prevent melting and ensure clean coating.
Store in airtight containers for up to 2 weeks - the twice-baking process creates excellent keeping quality.
Good to Know
Store tightly covered at room temperature for up to 2 weeks
Can be made up to 2 weeks ahead - flavor actually improves after a day
Serve with coffee, tea, or dessert wine for traditional Italian experience
Common Mistakes
Slice logs while still warm to avoid cracking and crumbling
Don't skip the second baking to ensure proper crisp texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze biscotti?
Yes, freeze for up to 3 months in airtight containers. Thaw at room temperature before serving.
What if my dough is too sticky to shape?
Add flour 1 tablespoon at a time until manageable, or chill dough for 30 minutes before shaping.
How long do these keep?
Store covered at room temperature for 2 weeks, or freeze for up to 3 months for best quality.