Photo of Strawberry-pistachio biscotti by WW

Strawberry-pistachio biscotti

PersonalPoints™ per serving
Total Time
2 hr 15 min
25 min
1 hr 20 min
These crunchy cookies combine the sweetness of berries with the earthiness of pistachios—and the end result is total deliciousness. They're a crumbly, crispy, fruity finish to any meal or can serve as a tasty Italian-inspired treat alongside your afternoon coffee. Pro tip: Pair them with fresh strawberries for even more fruity, good-for-you flavor.


All-purpose flour

1 cup(s)

Whole-grain yellow cornmeal

¼ cup(s)


9 Tbsp

Ground cinnamon

¾ tsp

Baking soda

¾ tsp

Table salt

¼ tsp

Shelled pistachio nuts

cup(s), roughly chopped


2 large egg(s)

Egg white(s)

1 large

Vanilla extract

1¼ tsp


8 medium, hulled, pureed

Freeze-dried 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