Pistachio and dried-cherry biscotti from Bon Appétit Magazine, May 2011: The Italy Issue (page 114) by Karen DeMasco

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fyretigger on April 22, 2023

    Cooked many times, always a big success. Last for weeks in an airtight container.

  • Fyretigger on December 04, 2021

    I’ve been making these since the recipe first appeared in Bon Appétit in 2011. They always turn out great. I usually dip them in white chocolate, but sometimes in semi-sweet or dark chocolate. And stored in an airtight container, they will keep for months!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.