Dried Cherry and Pistachio Biscotti with White Chocolate
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The annual Great Food Blogger Cookie Swap (I love how they call is GREAT!) happened behind the scenes for the last few weeks and today is the big reveal. All of the bloggers are posting our cookie recipes! For several weeks tons of food bloggers baked cookies, then shipped them to other bloggers. It’s an online version of a holiday cookie exchange — except you get to anticipate packages in the mail!
And, it’s for a good cause. To participate, proceeds from the cookie swap go to Cookies for Kid’s Cancer. It’s a non-profit “committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.”
Part of the request of the bloggers is to make a cookie that is “new to you.” I haven’t made biscotti before so that’s what I tried. I love the way it turned out too!
This is an easy recipe that makes three dozen biscotti. So, I had just enough to share with my blogger matches.
My family wasn’t too happy that it *only* made four dozen (actually, four dozen and 3) — they only got one each. And, my husband, only got the ends!
Look at all of the pistachio and cherry pieces inside. 
Each one is dipped in white chocolate. I debated this, I really did. They were perfect without the addition of the chocolate, but the addition of the chocolate threw them over the edge. 
Whether you are a biscotti dipper or not, these are great with a side of coffee or tea.
Dried Cherry and Pistachio Biscotti with White Chocolate
Ingredients
- 4 cups all-purpose flour
- 2 cups sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 stick butter
- 6 eggs
- 2 cups dried cherries
- 2 cups shelled pistachios approximately one 16 oz. bag
- 2 tsp. vanilla
- 1 cup candy melts
Instructions
- Preheat oven to 350
- In small bowl, beat eggs. Spoon 1-2 tbs. of eggs into small bowl or cup (reserve for later)6 eggs
- In medium bowl mix flour, sugar, baking powder, salt, and cinnamon until combined.4 cups all-purpose flour, 2 cups sugar, 2 tsp. baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon
- Cut in butter using pastry tool or two knives1 stick butter
- Add cherries, pistachios, vanilla, and eggs (do not include the 2 tablespoons you reserved) and mix until combined2 cups dried cherries, 2 cups shelled pistachios, 2 tsp. vanilla
- Turn mixture onto counter, and press dough together to form a ball
- Slice ball into four equal sections
- Using your hands, form each section into a log, about 9 x 2 inches. Use flour on your hands as you work the dough (You can change the size, but expect a different amount of cut biscotti)
- Place two logs on one sheet pan. (Repeat process for final two logs)
- Brush the top of each log with the reserved egg
- Bake logs for 25 minutes. Let cool
- Using serrated knife, cut logs into 1/2 inch slices. Place cut biscotti pieces on their sides on baking sheets.
- Bake slices 15 minutes (for even baking, rotate cookie sheets half way through cooking)
- Cool biscotti on wire racks (they will harden as they cool)
For chocolate
- Melt candy melts (microwave in 30 minute intervals, stirring in between each interval)1 cup candy melts
- Using knife coat the sides of biscotti and let sit on write rack until hardened
Did You Make This Recipe?
Don't forget to share it with me on @thebalancingmom and follow on Tiktok @balancingmotherhood and Pinterest @thebalancingmom for more!
And, a great part about being involved in this cookie swap is receiving cookies in the mail. My kids loved it when one of the packages arrived. I have to admit, it wasn’t easy for them to see me boxing up these biscotti when I didn’t have enough for us to have any.
I received amazing cookies from three bloggers. Be sure to click through to their sites to get pictures and recipes.
- Butter Beer Cookies (Harry Potter inspired!) — We loved these soft, buttery cookies from Rebecca at Living Better Together.
- Pfeffernusse (aka German Spice cookies) — a sweet, but spicy cookie from Sarah at Curious Cuisiniere.
- Chocolate Chile Rugelah. Loved the hint of chili in this cookie — from Amy at What Jew Wanna Eat.
Here’s my cookie and recipe from last year:
These beauties are still popular and they have become one of my most pinned images on Pinterest. (Follow me on Pinterest!)
These cookies were a hit here in NY, Alicia! They were gone in a matter of hours.Thank you so much! 😀
I think I need a visual on cutting logs. When cutting the 9×2 logs in 1/2″ slices, I’m lost. On the diagonal? Straight across? What is the final dimensions of the cookie? Thank you so much…my mouth is watering to try these.
Straight across works best. Some will end up being longer than others depending on how you formed the dough. There’s no perfect size, just manage what you can from the dough and slice in equal thickness.
I’d like to make your recipe but I’m not familiar with the “1-2 tbs. of eggs” measurement. Thanks for your help.
You crack all the eggs into a bowl then measure out 2 Tablespoons of eggs and reserve for later in the recipe.