clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dried Cherry, Pistachio and Lemon Biscotti

Dried Cherry, Pistachio and Lemon Biscotti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Shelagh
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 80 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian


Not just for the holidays. These little treasures are perfect any time of year. Especially with a nice cup of tea!


Units Scale
  • 1 cup brown sugar
  • 3 large eggs
  • 2 tablespoons vegetable oil (olive oil is just fine too)
  • 1 tablespoon lemon extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 teaspoon kosher salt (affiliate link)*
  • 1 cup dry roasted pistachio nuts, shelled
  • 1 cup dried cherries
  • 1/2 cup white chocolate (try to use a really good quality white chocolate, not almond bark if possible)


Preheat oven to 350°F. Line large baking sheet with parchment paper (affiliate link).

Using a stand mixer, beat sugar, eggs, oil, and lemon extract until they are well acquainted. Whisk flour, baking powder, lemon zest, and salt in medium bowl to blend. Add flour combo into the sugar, egg, oil mixture, and beat until nice and smooth, as with all dough (less bread dough) don’t over mix.

Stir in pistachios and dried cherries. Divide into two 12-inch-long ‘logs’ on the prepared rimmed baking sheet (affiliate link), spacing strips 3 inches apart. Using damp fingertips or rubber spatula, shape each log about 3 inches wide, pressing to make an even shaped log.

Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on the pan for about 30 minutes. Reduce oven temperature to 325°F. FYI, now you have cotti.

Transfer logs to cutting board. Reuse the same baking sheet with parchment paper (affiliate link). Cut each log crosswise into 1/2-inch-thick slices. Stand biscotti upright, like little soldiers, spacing about 1/4 inch apart on the baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on the baking sheet.

Line another large baking sheet with parchment paper (affiliate link). Place chopped white chocolate in a medium glass bowl. Microwave on high in 30-second intervals stirring after each, about 1 minute total (do not overheat or chocolate will burn or seize). Stir until smooth.

Turn the biscotti soldiers on their side and drizzle with that heavenly white chocolate. Chill until chocolate is set, about 30 minutes, or if you live in the Midwest, just leave it on the counter, they’ll set soon enough, am I right?! Enjoy.


*I use Diamond Kosher Salt (affiliate link) in most of my recipes unless otherwise noted.

If after 20 minutes (of second baking), the biscotti aren’t golden, turn the oven off and let them sit in the oven for another 10-15 minutes. The key here is to dry them out a bit so they are nice and crunchy.

Make ahead: Can be made ahead. Arrange in a single layer in an airtight container and keep at room temp for at least a few days, or freeze up to 3 weeks.