Door County Spiced Cherry and Pistachio Biscotti

Door County Spiced Cherry and Pistachio Biscotti

By: Linda Bonwill - World Class Cooking

You're one smart cookie! Well, you WILL be if you make these.

What is a biscotti? It is an Italian cookie baked "twice" (biscotti). They are twice baked to give you a crunchy texture to snack on. They are the perfect cookie to dip into a hot cup of coffee.

Biscotti are made in various flavors, such as almond, vanilla, or orange. Some are made with nuts, and fruits, dipped in chocolate, or drizzled with glaze.

This spiced biscotti recipe is a flavor you can't resist trying. They are spiced with hints of cinnamon, ginger, nutmeg, and cloves. I incorporated bits of pistachios for an added crunch texture and beautiful color. The addition of the red dried cherries makes this cookie an authentic Door County cookie.

This is a Door County Coffee. It was made in the kitchens of the Door County Coffee Cafe.


Featured ingredient: White Christmas Coffee

• 1/4 cup Door County Christmas coffee, brewed
• 5 TBSP butter, melted
• 1/2 cup sugar, granulated
• 1 tsp ginger, minced
• 2 eggs, beaten
• 2 cups all-purpose flour (I used gluten-free)
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp ground clove
• 1/4 cup pistachios, chopped fine
• 1/4 cup dry cherries, chopped fine


1. Prepare all the ingredients listed above. Preheat the oven to 350 degrees. Grease a large baking sheet.
2. Add the coffee, butter, sugar, and ginger to a mixing bowl. Whisk until sugar is dissolved. Add the beaten eggs. Whisk until creamy (approx. 1 minute).
3.  Mix the flour, baking powder, cinnamon, and cloves in a separate bowl.
4.  Mix the dry ingredients and the wet ingredients together.
5. Fold in the pistachios and cherries.
6. Divide the dough in half. Place on the baking sheet. Mold each piece into a log shape approx. 8 inches x 2 inches high.
7. Bake for 25 mins. Cool on a rack for 30 mins.
8. Slice the logs on a slight angle into 1/2 inch wide strips. Stand all the cookies up on the baking sheet, spaced 2 inches apart
9. Bake for 20 mins or until slightly brown. Cool completely.

How to make the glaze:
Mix 1 cup powdered sugar, 2 tsp cinnamon, and 1/4 cup coffee.
Stir and drizzle over top of the biscotti. (Consistency of the glaze should easily run off the spoon. If too thin, add more sugar; if too thick, add more coffee). Let the cookies sit out for at least 2 hours to dry completely.

Note: If using gluten-free flour, add 1 TBSP psyllium husk or ground flaxseed.If using gluten-free flour, add 1 TBSP psyllium husk or ground flaxseed.
Makes 16-18 cookies