• Preheat oven to 350℉. Line a baking sheet with parchment or a silicone baking mat. Gather ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a cutting board and knife, chop the dried cherries into small bits.
• With a nut chopper or knife and cutting board, coarsely chop the shelled pistachio nuts. Set aside until ready to use.

Mix the Dough

• In a large mixing bowl, cream together the softened butter and granulated sugar until creamy. Beat in large eggs and vanilla extract.
• In a small bowl, combine all-purpose flour, baking powder, and salt. Gradually mix into the beaten egg mixture. Dough will be sticky.
• Add in the chopped pistachios and dried cherries. Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick.
• Wet the end of an offset spatula, and smooth out the top and sides. Sprinkle with decorating sugar, if desired.

The First Bake

• Bake for 25 minutes a preheated oven. Remove the baking sheet from the oven. Reduce oven temperature to 325℉.
• Spray the log with water, spritzing the sides and top. This will soften the crust just enough to make slicing easier.
• Wait five minutes, then cut crosswise with a sharp knife (such as a Santoku) into 1/2" slices. Place cookie slices on baking sheet standing up on bottom edge, with space between each cookie.

The Second Bake

• Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool. Makes 2 dozen.