Cherry Pistachio Biscotti | Barefoot Contessa Recipe

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Last Updated on March 27, 2024 by Share My Kitchen

The Barefoot Contessa cookbook has delicious recipes. It is the perfect timing and measurement while baking and making the dough that makes these dishes so delicious. Follow the recipes below to make that beautiful biscotti.

Cherry Pistachio Biscotti Recipe

This cherry pistachio-flavored biscotti can be made with shelled pistachios and extra dried cherries. You can use the same basic principles when preparing ina Garten biscotti. Her innovation elevated biscotti to a new level. So, this is the best biscotti recipe that you will ever try. Don’t be discouraged and find simpler recipes because this will not be worth your time. Let’s get to it!


  • 1 1/2 sticks of unsalted butter
  • 1 cup of light brown sugar
  • 1/2 cup of granulated sugar
  • 1 1/2 teaspoons of ground cinnamon
  • 2 teaspoons of pure vanilla extract 
  • 3 large eggs
  • 1/2 cup of shelled pistachios 
  • 3 cups of all-purpose flour
  • 1 1/3 cups of Bob’s Red Mill almond meal or almond flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of Turbinado sugar 
  • 1/2 cup of whole dried cherries

Directions For The Best Cherry Pistachio Biscotti

Step 1: Take an electric mixer, then add the butter stick at room temperature, 1/2 cup of granulated sugar, and 1 cup of brown sugar to the bowl of the mixer. Mix for 3 minutes on medium speed. While you are mixing, add 1 1/2 teaspoons of cinnamon to enhance the scent.

Step 2: When butter has become light and fluffy after 3 minutes, add 2 eggs yolks (previously separated with egg white) along with 2 tsp vanilla extract. Then mix all ingredients together for 5 minutes, or until well combined.

Step 3: Preheat the oven to 300°F. Then slowly add flour, almond milk, baking powder, and a pinch of salt in a regular bowl. Set the electric mixer on low and pour the dry mixture into the butter-sugar mixture. Keep mixing the ingredients until well combined and have become a soft dough. Use a rubber spatula and a beater to scrape the bowl to make sure all ingredients are evenly soft.

Step 4: Next, add the cherries and pistachios into the bowl and continue mixing for another 5 minutes. Although you can also mix them by hand, it is recommended to use an electric mixer.

Step 5: Line a sheet pan with parchment papers and place the dough there. Sprinkle flour on the dough, roll it out, and divide the dough in halves. Then form the dough into cylinders about 9 by 2 inches in length. Because they will become fluffy, place them at a distance of 3 inches from each other. When making any type of biscotti pan recipes, this distance is required.

Step 6: Next, beat the egg white in a bowl for 15 seconds. Then lightly brush the dough with it and sprinkle 1 teaspoon of turbinado sugar on top.

Step 7: Put a sheet into the preheated oven and set the timer for 45 minutes. After the set time, take it out of the oven and let it cool down for 30 minutes. The dough should be light brown by this point.

Step 8: Cut the biscotti dough into approximately 1/2 inch thick slices using a serrated knife. Then, bring the temperature down to 275°F.

Step 9: Brush the rest of the egg white evenly onto the biscotti slices and sprinkle with more turbinado sugar.

Step 10: Next, put the baking sheet in the oven for another 20 minutes. After this, one side of the biscotti slices is cooked. Turn each slice with tongs, and bake them for another 20 more minutes. The wonderful aroma of baking is evident while the color changes to a fine brown. Once they’re done, place the slices on a baking rack to cool.

The amazing pistachio biscotti is ready. Delicious! Enjoy this with your favorite flavored coffee and have a wonderful snack time.

Egg White Biscotti Recipe

This version of Barefoot Contessa Biscotti is the simplest as it doesn’t have any special adding. So, it is perfect for those who want biscotti made in a simple manner. Don’t worry, the measurements of the ingredients have been measured using the universal unit.


  • 265 grams of egg white
  • 100 grams of castor sugar
  • 2 tsp of salt
  • 4 tbsp. of organic honey
  • 320 grams of all-purpose flour
  • 2 tbsp. of vanilla extract


Step 1: First, pour the egg white and castor sugar in an electric mixer bowl. Then, mix them on medium speed until the stiff peaks. It approximately takes 10 minutes to whisk them.

Step 2: Turn the speed on low and slowly pour 4 tbsp. of honey and a pinch of salt. Mix the ingredients together until well combined.

Step 3: Using a rubber spatula, toss and stir the mixture. And while the electric mixer is still on, pour in the all-purpose flour in small amounts and combine them all well.

Step 4: Next, line the baking sheet using parchment paper. Then preheat the oven to 300°F.

Step 5: Take the mixture and scrape it by hand onto a baking sheet. It is easier to shape the dough by hand. Form the dough into a flattened log, about 2 inches thick.

Step 6: Place the baking sheet for 30 minutes in the preheated oven. You can bake for up to 45 minutes if your dough is more dense.

Step 7: Let the dough cool before you slice it. You can cut them as you like. If you don’t have an idea how, you can cut in 1 1/5 cm pieces and at a 45° angle.

Step 8: Reduce the oven temperature to 250°F and bake the slices for 15 minutes for each side. Once the biscotti have a fine brown color, remove them from the oven and allow them to cool down before placing them in an airtight container.

These homemade biscotti are easy to make with few ingredients and little patience.


Here are two recipes that have been shared: a simple one and a cherry-pistachio-flavored one. And these recipes are so delicious, you’ll forget all the effort that went into making them. If you want, you can add Choco chips, only shelled pistachios, diced almonds etc.

Type: Snacks
Cuisine: Italian
Recipe Yield: 8 servings
Preparation Time: 10 minutes
Cooking Time: 1 hour and 15 minutes
Total Cooking Time: 1 hour and 25 minutes
Calories: 102 calories


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