Cherry Pistachio Biscotti
Enjoy a perfect balance of sweet and nutty with these irresistible Cherry Pistachio Biscotti, an elegant Italian treat that’s ideal for gifting, snacking, or pairing with your morning coffee. Made with a delightful blend of dried cherries and roasted pistachios, this twice-baked delight delivers a satisfying crunch and a pop of fruity flavor in every bite. Hints of vanilla and almond extracts elevate the dough, while a buttery richness ties it all together. With a simple preparation process and a shelf life of up to two weeks in an airtight container, these biscotti are as practical as they are gourmet. Whether you’re hosting afternoon tea or indulging in a cozy homemade dessert, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 4 tablespoons Unsalted butter, melted
- 0.75 cup Dried cherries, chopped
- 0.75 cup Pistachios, shelled and roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a large bowl, combine the eggs, vanilla extract, almond extract, and melted butter. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients and mix with a spatula until a dough starts to form.
Fold in the chopped dried cherries and pistachios until evenly distributed throughout the dough.
Divide the dough in half and transfer it to the prepared baking sheet. Shape each half into a log approximately 12 inches long, 2 inches wide, and 3/4 inch thick, leaving space between the logs.
Bake the logs in the preheated oven for 25 minutes or until they are set and lightly golden. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the logs diagonally into 3/4-inch-thick cookies.
Place the sliced biscotti cut side down on the baking sheet. Bake for 10 minutes, then flip them over and bake for another 10 minutes or until crisp and lightly browned.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 240.8 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 256 mg | 20% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
