If you’re looking to roll up your sleeves and immerse yourself in a fun baking project, these Pistachio and Dried Cherry Biscotti are a wonderful way to spend some quality time in the kitchen. The end result? An Italian classic that’s perfect for after dinner or dipped in your morning coffee. Who’s ready?

The Italian word “biscotti” literally means “twice baked”. So, that gives you a hint about how these Pistachio and Dried Cherry biscotti are made – they get baked not once, but twice, and it leaves you with a perfectly dry and crumbly cookie that you enjoy for days to come.

Even though this recipe is a step up from your standard chocolate chip cookies, you’ll probably have most ingredients at home. You need things like flour, sugar, oats, baking powder, baking soda, salt, eggs and vegetable oil. On top of that, make sure to pick up some pistachios, dried cherries, vanilla and almond extract, as well as one orange and lemon. It sounds good already, doesn’t it?

Once you’ve made your dough and formed a log, you bake your biscotti in the oven for about 30 minutes. Then, set it aside and cut your log into thick slices – these will be your final biscotti.

Then, return your newly sliced cookies into the oven to bake for another 30 minutes or so, or until they’re perfectly golden and crispy.

You can serve them with a sweet wine after dinner, or enjoy them at brunch or breakfast. And since they’re so pretty, they also make a special gift, too.

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