White Chocolate, Dried Cherry and Pistachio Biscotti
  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.
  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.
  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.
  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!
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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