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Holiday Pistachio & Cherry Biscotti – The Recipe ReDux

  • Yield: 2 dozen biscotti 1x


  • 1 1/2 cup all-purpose flour
  • 1/4 cup white whole wheat flour
  • 1/2 cup Monk Fruit In The Raw
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspon salt
  • 3 tablespoons canola oil
  • 2 tablespoons water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup dried cherries
  • 1/4 cup pistachios


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together flours, Monk Fruit in The Raw, sugar, baking powder and salt.
  3. Mix canola oil, water, eggs, vanilla extract, dried cherries and pistachios until dough starts to come together. Divide the dough in half.
  4. On a floured surface, roll out dough into a 12-inch long x 2-inch wide x 1/4-inch thick log. Repeat with other dough half.
  5. Place logs onto a greased cookie tray and bake for 25-30 minutes or until slightly browned.
  6. Remove from oven and transfer logs to rack. Cool for 10 minutes.
  7. Using a serrated knife and cutting board, slice logs into 1/2-inch wide cookies.
  8. Place back on cookie tray and bake for 15 more minutes, turning cookies over half way through baking.
  9. Remove from oven and place on racks.