This slightly sweet treat is just so wonderful. Perfect during the holidays, or really, any time of the year!
This is so perfect when served after an amazing meal with some espresso, coffee, or your favorite after-dinner drink. The flavors really work perfectly here! So good. Enjoy!
How To Make Biscotti with Pistachios and Dried Cherries
Biscotti is so much easier to make than you might think. It is an amazing snack that originated in Italy, and we just can’t get enough!
And the great thing is that you can make it days in advance of serving. It’s perfect for nibbling on throughout the holiday season, or any time of the year for that matter!
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The Ingredients You Will Need
Biscotti works with a variety of ingredients. We think the combination of flavors in this version is truly spectacular.
Here’s what you’ll need:
Flour – All-purpose
Sugar – Granulated
Oats – Old-fashioned
Baking powder and baking soda
Butter – Unsalted and room temperature
Oil – Vegetable
Citrus zest – Orange and lemon
Extracts – Vanilla and Almond
Cherries – Dried
Pistachios – Shelled and roughly chopped
EXPERT TIP: Use a stand mixer or hand mixer to bring the dough together. It will be somewhat loose, which is normal. Use your hands to form two logs on a parchment paper-lined baking sheet. Then you’ll flatten each log so it’s only about 2 inches in height.
Tips for Perfect Biscotti with Pistachios and Dried Cherries
Forming the Dough – Using your hands is the best way to do this. You’ll need to apply some pressure so the dough will come together. It’s okay if some of the cherries or pistachios fall from the dough. This is normal.
Bake Twice – You’ll want the dough to set initially in an oven set at 350°F. Be sure to let cool somewhat before proceeding. After slicing, bake in a lower temperature oven (250°F) for about 40 minutes, or until crispy on the outside and only slightly chewy on the inside. It should be pretty crunchy.
Store in Air-Tight Container – It’s okay to let the biscotti sit out when serving. But when storing, but sure to keep them in an air-tight container. No need to refrigerate them, but keeping them enclosed will keep them from becoming overly dried out and brittle.
EXPERT TIP: Use can use a serrated knife to slice the cooled biscotti, but we find using a large, sharp knife works best for cutting clean pieces. Slice on a diagonal for larger slices. Carefully slice in one quick downward motion.
How To Serve
Biscotti is wonderful because it can be served at breakfast time, snack time, or as a dessert after a wonderful meal.
As mentioned, it is really special to serve during the holiday season.
We highly recommend having plenty of freshly brewed coffee on hand. They are just begging to be dunked!
Other Holiday Baked Treats to Try
We just love baking during the holidays, and these are some of our all-time favorite recipes:
But in the meantime, aren’t you craving some biscotti?
There is just something festive about biscotti.
And once you make it from scratch, you’ll never buy the packaged version again.
It’s fun and easy to make and always a hit with the family, holiday guests, and loved ones!
Ready to make biscotti at home? Go for it, it’s so easy!
And when you do, take a picture, post it to Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Biscotti with Pistachios and Dried Cherries
- Baking sheet
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup old-fashioned oats
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp Kosher salt
- 2 large eggs
- 4 tbsp vegetable oil
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 4 tbsp unsalted butter room temperature
- 1 cup dried cherries
- 1½ cups pistachios roasted and shelled shelled
- Preheat oven to 350°F.
- Line a large baking sheet with parchment paper.
- Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.2 cups all-purpose flour, 1 cup sugar, ½ cup old-fashioned oats, 1 tsp baking powder, ½ tsp baking soda, ½ tsp Kosher salt
- Blend on low speed for about 30 seconds.
- Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.2 large eggs, 4 tbsp vegetable oil, 1 tbsp orange zest, 1 tbsp lemon zest, 1½ tsp vanilla extract, ½ tsp almond extract
- Mix in the butter and then add the egg mixture. Mix until fully combined. (It will still be a little loose, this is okay).4 tbsp unsalted butter
- Fold in the cherries and the pistachios.1 cup dried cherries, 1½ cups pistachios
- Transfer dough to a lightly floured surface and divide in half.
- Using floured hands, shape each dough half into a 12 to 14" long log.
- Transfer the logs to the prepared baking sheet, about 5" apart.
- Flatten each log into a 2" wide strip (about ½" - ¾" tall).
- Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
- Transfer to a rack and let cool for 15 minutes.
- Reduce the oven to 250°F.
- Line a second baking sheet with parchment paper.
- Transfer the biscotti to a work surface.
- Using a large knife, cut each log diagonally into 1/3"-thick slices.
- Arrange slices, cut side down, on the baking sheets.
- Bake biscotti until crisp, about 40 minutes, rotating halfway through.
- Transfer to wire rack to let cool.
POST UPDATE: This recipe was originally posted in December 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2022!