Cherry pistachio biscotti from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 182) by Ina Garten

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Notes about this recipe

  • Kinhawaii on October 27, 2019

    I chopped my dried sweet cherries in half as anya_sf advised & got a good distribution. Good cookies- others loved them more than I did.

  • anya_sf on July 16, 2017

    I made 1/2 recipe using 1 whole egg in the dough and 1 egg white for brushing. I wasn't sure whether to use sour cherries or sweet; I used sweet. Perhaps you could use either. They had a nice flavor. The recipe is in the bread & cheese chapter, but I think they're sweet enough for dessert. My cherries were pretty large and did not get as well distributed as I'd have liked. I might cut them in half next time. The flavor was very good. They weren't as crunchy as biscotti usually are, so you don't need to dunk them to eat them.

  • Kfaber on February 05, 2017

    Very time intensive but a lot of fun to make. My husband in particular liked these and brought them to work as breakfast

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