Recipe Corner March 2022 - Pistachio, Cherry, and Chocolate Biscotti

March 31, 2022

Pistachio, Cherry, and Chocolate Biscotti

Submitted by Shawn Langness-Varner


  • 300 grams all-purpose flour
  • 100 grams cocoa
  • 6 grams baking soda
  • 1 gram salt
  • 400 grams granulated sugar
  • 250 grams dried cherries, coarsely chopped
  • 110 grams, pistachios, coarsely chopped
  • 50 grams semisweet chocolate, coarsely chopped
  • 250 grams eggs
  • 8 grams vanilla extract


  1. Sift together the flour, cocoa, baking soda, and salt into a bowl. Whisk in the sugar. Add the chocolate, pistachios, and cherries and stir to combine.
  2. Beat the eggs lightly with the vanilla extract and add to the flour mixture. Mix the dough using a spatula or paddle attachment of a mixer. The dough will come together as you continue to mix it.
  3. Turn the dough onto the table and divide into 4 equal pieces. By hand, mold and roll each piece into a cylinder 2 inches wide and about 12 inches long. Using your palms, lightly flatten each log.
  4. Brush the tops of each log with beaten egg white. Sprinkle a little granulated sugar over the tops.
  5. Bake at 325 degrees F. Cool for 10 minutes before serving. 
  6. Using a serrated knife, slice the logs on the diagonal about 3/8 inches wide. Return the slices to a baking sheet and bake at 300 degrees F degrees until just crisp.