White Chocolate, Dried Cherry and Pistachio Biscotti

I wish I had a little Italian grandmother who taught me how to bake the perfect biscotti, but I don’t.  Although my recent DNA results showed that I’m 15% Italian-Greek, I didn’t grow up eating Italian food. We always thought we were 100% Assyrian. Now I’m embracing my Italian roots, no matter how small, and I plan on cooking a lot more Italian and Greek food.

But guess what? You don’t have to be Italian to enjoy these delicious cookies. I have been making these cookies for a few years now. I found the original recipe online, but I played with it, like I always do, I guess no one ever told me not to play with food. I’m very happy with the results of my experimentation.

I have often given these delicious cookies out as birthday or Christmas gifts. They are always received with great excitement! Since Christmas is just around the corner, you may want to keep this recipe in mind!



Print Recipe
White Chocolate, Dried Cherry and Pistachio Biscotti
biscotti
Course Dessert, Snacks
Cuisine Italian
Servings
dozen
Course Dessert, Snacks
Cuisine Italian
Servings
dozen
biscotti
Instructions
  1. Preheat the oven to 350 degrees F
  2. Mix first three ingredients in a bowl and set aside. Using an electric mixer, beat the eggs, coconut oil, and vanilla extract until blended. Add the sugar and mix until completely incorporated. Add the flour mixture and once blended, fold in the pistachios, berries, and chocolate chips.
    dough biscotti
  3. Place parchment paper on a baking sheet. With wet hands, divide the dough equally and form into two logs, approximately 12 inches long and 3 inches wide. Leave a 3" space in-between the two logs. If needed, re-wet your hands and smooth the logs as best you can.
    biscotti Italian
  4. Bake in a preheated oven for 30 minutes. Remove from the oven and cool for 30 minutes. While the logs are cooling, reduce oven temperature to 325°F.
    biscotti
  5. Gently transfer one log at a time to a cutting board. Using a bread knife, slice each log crosswise into 12 equal portions. Replace the used parchment paper with a fresh one. Evenly space the biscotti and bake for another 20 minutes. Cool completely before eating. The biscotti will harden as they cool. Store in a tin container and they will last forever! Okay, not really forever, but you won't have to worry about tossing them out before they're gone. Better yet, do what I always do, share them with your friends!
    biscotti
Recipe Notes

If you like, you can either drizzle with melted white chocolate, or drizzle with a mixture of 1 cup powdered sugar, whisked with 2 tablespoons orange juice.

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