Photo of Strawberry-pistachio biscotti by WW

Strawberry-pistachio biscotti

PersonalPoints™ per serving
Total Time
1 hr 45 min
25 min
1 hr 20 min
These crunchy berry-flavored cookies are a wonderful finish to any Italian meal.


All-purpose flour

1 cup(s)

Whole-grain yellow cornmeal

¼ cup(s)


9 tbsp(s)

Ground cinnamon

¾ tsp(s)

Baking soda

¾ tsp(s)

Table salt

¼ tsp(s)

Shelled pistachio nuts

cup(s), roughly chopped

Raw egg(s)

2 large

Egg white(s)

1 egg white(s), large

Vanilla extract

1¼ tsp(s)


8 medium, hulled, pureed

Unsweetened frozen strawberries

1 cup(s), crumbled if large


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Pulse flour, cornmeal, sugar, cinnamon, baking soda and salt in food processor until well-combined. Add pistachios; pulse a few times until combined.
  3. Add eggs, egg white and vanilla extract; pulse until well blended. Transfer dough to a bowl; fold in strawberry puree and freeze-dried strawberries. Turn dough out onto a lightly floured work surface; knead and roll into 16-inch-long log (dough will be soft and slightly sticky).
  4. Transfer dough to prepared pan; flatten log to 1-inch thickness. Bake until light brown and cracked on top, 30-35 minutes. Transfer pan to a cooling rack for 10 minutes. Reduce oven temperature to 325°F.
  5. Transfer warm log to work surface. Using a serrated knife, cut log on a sharp diagonal into 24 even slices (about 1/3-inch-thick each); arrange on baking sheet. Bake until firm and crispy, about 10 minutes per side; transfer cookies to cooling rack (biscotti will harden while cooling).
  6. Serving size: 1 biscotti