Tart Cherry and Pine Nut Biscotti

Tart Cherry and Pine Nut Biscotti

Over the past few months, I’ve downloaded a number of beautiful cooking and recipe related iPad apps including Mario Batali Cooks, Gourmet Live, Food Network In the Kitchen, Mark Bittman’s How to Cook Everything, MasterChef Academy and two Photo Cookbooks.  I finally decided this week to start putting these apps to good use beginning with this Tart Cherry and Pine Nut Biscotti, an adaptation of a recipe found in The Photo Cookbook – Baking.  Dried tart cherries and toasted pine nuts are mixed into a spiced dough, then baked twice till golden brown and crunchy. I was very pleased with the end result because the biscotti were a bit softer than the usual tooth breaking variety, yet still had a satisfying crunch.  Continue reading for the recipe.

Tart Cherry and Pine Nut Biscotti Tart Cherry and Pine Nut Biscotti
Adapted from The Photo Cookbook – Baking.

Scant ½ cup light brown sugar
1 large egg
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon ground allspice
Scant ½ cup dried tart cherries
Scant ½ cup pine nuts, toasted

Tart Cherry and Pine Nut Biscotti Preheat oven to 350°F .  Place a rack in the middle of the oven.  Line one baking sheet with a silpat or parchment paper and set aside.

Place light brown sugar and egg into the bowl of a stand mixer and whisk until thick and pale brown (this took me 5 minutes with my stand mixer on medium speed).*

Sift the flour, baking powder and allspice into the sugar and egg mixture.  Using a wooden spoon (or silicon spatula), fold until dry ingredients are incorporated (but do not overmix!).  Stir in the tart cherries and toasted pine nuts and mix gently until combined.

Turn dough out onto your lined baking sheet and form into a long log (11 – 12 inches long).  If you find the dough is sticking, lightly flour your hands and continue forming.  Press the log down gently to flatten it just a bit.

Bake for 20 – 25 minutes, until golden brown.  Remove the log from the oven and let sit until cool enough to handle (about 4 minutes).  Transfer the log to a cutting board and cut on a bias into ½-inch thick slices.  Place slices back onto the lined baking sheet and baked for an additional 10 minutes, until golden brown.  Remove biscotti from the oven and transfer to a wire rack to cool.

Makes 15 – 18 biscotti.

*You could also use a hand mixer or whisk.  If you do, the process could take longer than 5 minutes.


  1. says

    I love biscotti, but have never made them, but I’m going to try these. I’ll probably use walnuts instead of the pine nuts. I’m so jealous of your gorgeous pictures.

    Happy New Year!

  2. Brandon Matzek says

    @Melissa I was considering dipping these in dark chocolate. I’m sure it would be delicious.

    @Kate For chewier biscotti, simply take them out of the oven sooner during the second bake. For crunchier biscotti, leave them in longer during the second bake!

    @Becky Toasted walnuts or almonds would be good substitutions. Thanks and happy New Year to you too!

  3. says

    I cannot pretend that I know how to use an app and don’t have appropriate phone – but I do love a good biscotti and these are perfect. The combination of tart cherry and pine nut definitely entices. Happy 2011! May it bring you all good things.

  4. Caroline says

    These look great! Just one question – are you missing an ingredient? I am trying to make them right now, and they are not staying together…I think you need butter or oil…


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