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Elsie's Cherry, Chocolate and Pistachio Biscotti is the perfect anytime pick-me-up treat. Just ask Pink! I've got the delicious recipe that was featured in Carnations and Chaos.




  • 1/2 cup butter, softened

  • 3/4 cup granulated sugar

  • 2 eggs

  • 2 tsp vanilla

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1 cup roasted, chopped pistachios

  • 3/4 cup mini chocolate chips

  • 3/4 cup dried cherries, chopped

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  1. Preheat oven to 350°

  2. Chop the roasted pistachios—if they aren't already chopped—and set aside.

  3. Chop the dried cherries and set aside.

  4. In a medium bowl, mix together flour, baking powder and salt. Set side.

  5. In a large bowl, cream together sugar and butter. Mix in eggs and vanilla until well blended.

  6. Add dry ingredients into the large bowl and stir until just combined.

  7. Stir in chopped pistachios, dried cherries and chocolate chips. Mix until they are well distributed throughout the dough.

  8. Grease and flour 2 baking sheets. You can also use baking spray. (I used one very large air-bake sheet.)

  9. Divide dough in half and shape each half into an oblong, flat log. (See photo.)

  10. Bake for 26 minutes, until light brown.

  11. Remove pan(s) from the oven and allow the logs to cool for 10 minutes.

  12. Cut each log into 1 inch slices and turn each slice on its side. (See photo.)

  13. Bake the slices for 10 more minutes.

  14. Remove from oven, let cool and enjoy!