Cherry-Pistachio Biscotti

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“originally from "Woman's Day" magazine”
1hr 35mins
80 biscotti

Ingredients Nutrition


  1. Oven to 350 degrees.
  2. Lightly grease a large cookie sheet. In a food processor, process flour, sugar, lime peel and baking powder until blended.
  3. Add butter and cherries.
  4. Pulse until cherries are coarsely chopped.
  5. Spoon off and reserve 1 tablespoon of beaten eggs.
  6. Add remaining eggs and pistachios and pulse until dough is evenly moistened.
  7. Turn dough out onto on a well-floured surface.(Dough will be sticky). Divide dough in 1/4s.
  8. With hands, roll each portion into a 9" log.
  9. Place logs crosswise 3" apart on prepared baking sheet. Press logs to flatten to 2" wide. Brush with reserved egg.
  10. Bake 25 min. or until golden brown.
  11. Let cool on sheet on a wire rack 10 min.
  12. Loosen with a spatula and remove to a cutting board.
  13. Let cool 10 min. longer.
  14. Using a large heavy knife, cut each log diagonally in 1/2" thick slices.
  15. Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14-16 min.
  16. longer until crisp.
  17. Remove to wire rack to cool (cookies will get even more crisp). - - - - - - - - - - - - - - - - - -

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