Cherry and pistachio Biscotti Recipe

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35 min


40 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

These twice baked Italian biscuits are wonderful for dunking in tea, coffee or sweet dessert wine as they are perfectly crunchy. They can make a perfect make ahead foodie gift as they look so impressive just pop in a clear bag or gift box and tie with a ribbon. Studded with dried fruit, nuts or chocolate they can be the perfect accompaniment to homemade ice cream or just as a little treat when you want something sweet. Make in different shapes or sizes and mix up the flavour by substituting the nuts and fruits with your favourites.


  • 200g caster sugar
  • 2 medium free range eggs
  • 2 oranges, zested
  • 300g plain flour
  • 1tsp baking powder
  • 75g shelled pistachio nuts
  • 75g hazelnuts
  • 100g glacé cherries, roughly chopped


  • Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two flat baking sheets with baking parchment. Place the sugar, eggs and orange zest into a bowl and using an electric hand mixer whisk together until well combined.

  • Fold through the flour, baking powder, nuts and cherries until evenly distributed and you have a sticky dough. Turn out onto a lightly floured surface and bring together until the dough is smooth.

  • Divide the dough into two and mold each into 30cm logs. Transfer to the baking sheets and bake for 30 mins until golden.

  • Remove from the oven and set aside for 10 mins. Reduce the oven to 150°C/300°F/Gas Mark 2.

  • When the biscotti is just cool enough to handle cut into 1cm slices and lay out over the baking sheets. Return to the oven for a further 10 mins until golden.

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Top Tip

Biscotti can keep up to a month after baking so why not make some as gifts?

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