Biscotti with Pistachios and Dried Cherries

As an Amazon Associate, we may earn commissions from qualifying purchases from

This slightly sweet treat is just so wonderful. Perfect during the holidays, or really, any time of the year!

This is so perfect when served after an amazing meal with some espresso, coffee, or your favorite after-dinner drink. The flavors really work perfectly here! So good. Enjoy!

An overhead view of a white plate filled with a stack of biscotti with pistachios and dried cherries sitting next to two glass mugs of coffee.

How To Make Biscotti with Pistachios and Dried Cherries

Biscotti is so much easier to make than you might think. It is an amazing snack that originated in Italy, and we just can’t get enough!

And the great thing is that you can make it days in advance of serving. It’s perfect for nibbling on throughout the holiday season, or any time of the year for that matter!


NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

Biscotti works with a variety of ingredients. We think the combination of flavors in this version is truly spectacular.

Here’s what you’ll need:

Flour – All-purpose
Sugar – Granulated
Oats – Old-fashioned
Baking powder and baking soda
Butter – Unsalted and room temperature
Oil – Vegetable
Citrus zest – Orange and lemon
Extracts – Vanilla and Almond
Cherries – Dried
Pistachios – Shelled and roughly chopped

EXPERT TIP: Use a stand mixer or hand mixer to bring the dough together. It will be somewhat loose, which is normal. Use your hands to form two logs on a parchment paper-lined baking sheet. Then you’ll flatten each log so it’s only about 2 inches in height.

A pair of hands pressing on a flattened rectangular piece of biscotti dough on a baking pan.

Tips for Perfect Biscotti with Pistachios and Dried Cherries

Forming the Dough – Using your hands is the best way to do this. You’ll need to apply some pressure so the dough will come together. It’s okay if some of the cherries or pistachios fall from the dough. This is normal.

Bake Twice – You’ll want the dough to set initially in an oven set at 350°F. Be sure to let cool somewhat before proceeding. After slicing, bake in a lower temperature oven (250°F) for about 40 minutes, or until crispy on the outside and only slightly chewy on the inside. It should be pretty crunchy.

Store in Air-Tight Container – It’s okay to let the biscotti sit out when serving. But when storing, but sure to keep them in an air-tight container. No need to refrigerate them, but keeping them enclosed will keep them from becoming overly dried out and brittle.

EXPERT TIP: Use can use a serrated knife to slice the cooled biscotti, but we find using a large, sharp knife works best for cutting clean pieces. Slice on a diagonal for larger slices. Carefully slice in one quick downward motion.

A person using a serrated knife to cut a baked loaf of biscotti into thin strips on a cutting board.

How To Serve

Biscotti is wonderful because it can be served at breakfast time, snack time, or as a dessert after a wonderful meal.

As mentioned, it is really special to serve during the holiday season.

We highly recommend having plenty of freshly brewed coffee on hand. They are just begging to be dunked!

A person dunking a biscotti with pistachios and dried cherries into a glass mug filled with creamed coffee.

Other Holiday Baked Treats to Try

We just love baking during the holidays, and these are some of our all-time favorite recipes:

Red Velvet Sandwich Cookies
Pumpkin Whoopi Pies
Homemade Monkey Bread
Cream Cheese Apple Bars with Pecan Streusel
Snickerdoodle Cookies
Best-Ever Blondies
Ultimate Fudge Brownies

But in the meantime, aren’t you craving some biscotti?

An overhead view of a white plate filled with a stack of pistachio and dried cherries biscotti.

There is just something festive about biscotti.

And once you make it from scratch, you’ll never buy the packaged version again.

It’s fun and easy to make and always a hit with the family, holiday guests, and loved ones!

A close-up view of a stack of biscotti with pistachios and dried cherries.

Ready to make biscotti at home? Go for it, it’s so easy!

And when you do, take a picture, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

An overhead view of a white plate filled with a stack of pistachio and dried cherries biscotti.

Biscotti with Pistachios and Dried Cherries

This biscotti with pistachios and dried cherries is one of our all-time favorite types of biscotti. The flavors work so well together. Perfect finish to a nice meal...serve along with a lovely espresso...and it doesn't get much better. Yum!
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: Biscotti, Pistachios
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 382kcal


  • Baking sheet


  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ cup old-fashioned oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Kosher salt
  • 2 large eggs
  • 4 tbsp vegetable oil
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • tsp vanilla extract
  • ½ tsp almond extract
  • 4 tbsp unsalted butter room temperature
  • 1 cup dried cherries
  • cups pistachios roasted and shelled shelled


  • Preheat oven to 350°F.
  • Line a large baking sheet with parchment paper.
  • Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.
    2 cups all-purpose flour, 1 cup sugar, ½ cup old-fashioned oats, 1 tsp baking powder, ½ tsp baking soda, ½ tsp Kosher salt
  • Blend on low speed for about 30 seconds.
  • Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.
    2 large eggs, 4 tbsp vegetable oil, 1 tbsp orange zest, 1 tbsp lemon zest, 1½ tsp vanilla extract, ½ tsp almond extract
  • Mix in the butter and then add the egg mixture. Mix until fully combined. (It will still be a little loose, this is okay).
    4 tbsp unsalted butter
  • Fold in the cherries and the pistachios.
    1 cup dried cherries, 1½ cups pistachios
  • Transfer dough to a lightly floured surface and divide in half.
  • Using floured hands, shape each dough half into a 12 to 14" long log.
  • Transfer the logs to the prepared baking sheet, about 5" apart.
  • Flatten each log into a 2" wide strip (about ½" - ¾" tall).
  • Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
  • Transfer to a rack and let cool for 15 minutes.
  • Reduce the oven to 250°F.
  • Line a second baking sheet with parchment paper.
  • Transfer the biscotti to a work surface.
  • Using a large knife, cut each log diagonally into 1/3"-thick slices.
  • Arrange slices, cut side down, on the baking sheets.
  • Bake biscotti until crisp, about 40 minutes, rotating halfway through.
  • Transfer to wire rack to let cool.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
The dough will initially be a little crumbly, or loose. This is normal. Use your hands to press the dough together when forming the logs. Be sure to press them down so they are only about 2 inches in height. 
Store the cooled biscotti in an air-tight container when not serving them. They will keep for up to 7 to 10 days. We don't recommend freezing the baked biscotti, although, you can freeze the dough for up to 2 months. Let thaw completely before forming the logs and baking. 


Calories: 382kcal | Carbohydrates: 56g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 191mg | Potassium: 287mg | Fiber: 4g | Sugar: 28g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally posted in December 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2022!


  • I use the same combination for my Christmas biscotti! This is maybe the first year I didn’t make any. I always eat too many, dunked in my morning coffee. But seeing yours is making me wish I had!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating