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One of my all time favorite treats is Pistachio and Cherry Biscotti. It has everything I want in a cookie. It’s crisp on the outside, a little chewy on the inside, and it’s filled with fruit and nuts. The addition of pistachio powder, makes this cookie even nuttier. While I absolutely love the addition of the flavor and the light green coloring (perfect for the holidays), if you don’t have it, just omit it. The cookie will come out just fine.

A couple of notes about substitutions. You can easily substitute other dried fruit and nuts in this cookie. Just use the same amounts as noted in the recipe. Good choices for fruit might be:

. Cranberries

. Raisins

. Apricots

. Pineapple

For nut substitutions, try:

. Almonds

. Walnuts

. Pecans

. Macadamia Nuts

. Cashews

The dough will be thick and almost difficult to mix. That is absolutely fine. This is a biscuit type of cookie so it works out just fine. This cookie also gets baked twice; once as a loaf and the second time as individual cookies. I hope you love them as much as I do.

To get started with making these, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder, pistachio powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. The dough is thick like bread dough. That is normal.

Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 10 inches long. Bake until just starting to brown at the edges, about 20 minutes.

Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 – 8 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 – 8 minutes. Let cool completely.

Serve on a platter or box up to gift. I find these to be a great gift around the holiday (the green and red thing kind of works!). I’ll put them in festive cookie boxes or chinese take out containers. Make a lot, they go fast.

Did you like this holiday dessert idea? Be sure to try some of my other favorites.

Baked Pears with Cinnamon Maple Walnuts

Lemon Olive Oil Cake with Balsamic Raspberries

Creme Brulee

Mini Fruit Parfaits

Pears and Gorgonzola

Cinnamon & Pear Glazed Mini Olive Oil Bundt Cakes