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Cherry Pistachio Biscotti


  • 3 c flour
  • 3 eggs
  • 7 oz sugar
  • ½ c vegetable oil
  • 1 tbs baking powder
  • 1 tbs almond extract
  • Grated zest of two large oranges
  • ½ c shelled pistashios
  • 1 jar of CherryMan cherries 


  1. Mix the wet ingredients together. Add the flour and baking powder. Mix together.

  2. Stir in the orange zest, pistachios, and coarsely chopped cherries.

  3. Place the dough on parchment paper in a long rectangle that is about 1/2″ thick.

  4. Bake at 375 for thirty minutes. Put the uncut biscotti on a wire rack to cool for about five minutes, or until you can touch it without burning yourself.

  5. With a serrated knife, cut it into slices that are about 1/2″ thick. Lay the slices down on the baking sheet and put it back in the oven for about six minutes each side.

  6. Let the biscotti cool on the wire rack. Store it in an airtight container.