The Great Australian Bake Off

Pistachios and cherries come together in this tasty biscotti recipe.


  • 1 cup slightly toasted pistachios

  • 1 cup caster sugar

  • ½ cup unsalted butter (115g)

  • 1 cup dried cherries

  • 3 large eggs

  • 350g biscuit flour

  • Replace 30g flour with 30g cocoa

  • 1 ½ tsp baking powder

  • A little less than a teaspoon salt


  • 1.

    For the initial mixture, preheat oven to a little less than 180°C. Toast pistachios for a few minutes in the preheating oven.

  • 2.

    Mix sugar, butter and vanilla until creamed. Stir through pistachios, cherries and eggs. Sift flour, cocoa and baking powder over the mixture. Add the salt.

  • 3.

    Shaping the dough, divide the dough in half, and shape into two loaves on a baking sheet. There will be a lot of dough, but try to shape it into 5cm x 30cm loaves. Smooth over with wet hands.

  • 4.

    First bake, bake for about 27 minutes.

  • 5.

    Remove from oven and allow to cool for 15 minutes.

  • 6.

    Cut loaves into 1cm slices (cut more than you need because the pistachio nuts make the cutting messy).

  • 7.

    Second bake, place each piece cut side down, and bake again for 20 minutes.

  • 8.

    To assemble, place the biscotti onto a board.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 313kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 6g
  • Carbohydrate 46g
  • Sugar 22g
  • Sodium 186mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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