Imagine biting into a crisp, golden biscotti that transports you straight to the sun-drenched streets of Italy, where every crunch tells a story of tradition and flavor. Our Cherry Pistachio and Vanilla Biscotti isn't just a cookie—it's an experience that marries the sweet-tart burst of cherries, the rich nuttiness of pistachios, and the comforting warmth of vanilla into a masterpiece that will revolutionize your coffee-dunking moments. Whether you're a seasoned baker or a curious culinary adventurer, this recipe promises to turn your kitchen into a Mediterranean bakery!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup dried cherries, chopped
- 1 cup pistachios, shelled
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt until well combined.
- In a separate large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until a soft dough forms.
- Gently fold in chopped dried cherries and shelled pistachios, ensuring they are evenly distributed throughout the dough.
- Divide the dough into two equal portions and shape each into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet.
- Smooth the tops and sides of the logs with slightly wet hands to create a neat shape.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Place biscotti slices cut-side down on the baking sheet and return to oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until biscotti are crisp and lightly toasted.
- Remove from oven and let cool completely on a wire rack. Biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to two weeks.
Tips
- • Use room temperature ingredients for smoother mixing and better dough consistency • Don't overmix the dough to keep biscotti tender • Ensure pistachios and cherries are evenly distributed for balanced flavor in every bite • Use a sharp serrated knife for clean, precise biscotti slices • Let biscotti cool completely to achieve maximum crispness • For extra indulgence, consider drizzling melted dark chocolate over cooled biscotti • Store in an airtight container to maintain crunchiness for up to two weeks • Experiment with different nut and dried fruit combinations for variety
Nutrition Facts
Calories: 118kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
