Preheat oven to 350 degrees Fahrenheit.

In a bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

In a separate bowl whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms.

Fold in the dried cherries and pistachios.

Shape the dough into logs (about two inches wide) on a Gefen Parchment-lined baking sheet. Sprinkle vanilla sugar on top.

Bake for 25–35 minutes, depending on the size of your logs, until lightly golden and firm. Let cool for about 10 minutes.

Using a serrated knife, slice into half-inch biscotti.

Place the slices cut-side down on the baking sheet and bake another 12–15 minutes, flipping once, until crisp and golden.

Let cool completely before serving.

Optional: drizzle with white chocolate — that’s what I did! Save this for Shabbat!