Biscotti with Pistachios and Dried Cherries

An overhead view of a white plate filled with a stack of pistachio and dried cherries biscotti.

Biscotti with Pistachios and Dried Cherries

Course: Dessert

Cuisine: Italian

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: people

Calories: 382kcal

Author: Kris Longwell

This biscotti with pistachios and dried cherries is one of our all-time favorite types of biscotti. The flavors work so well together. Perfect finish to a nice meal...serve along with a lovely espresso...and it doesn't get much better. Yum!

Print Recipe

Equipment

Baking sheet

Ingredients

2 cups all-purpose flour
1 cup sugar
½ cup old-fashioned oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Kosher salt
2 large eggs
4 tablespoon vegetable oil
1 tablespoon orange zest
1 tablespoon lemon zest
1½ teaspoon vanilla extract
½ teaspoon almond extract
4 tablespoon unsalted butter room temperature
1 cup dried cherries
1½ cups pistachios roasted and shelled shelled

Instructions

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 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon 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 tablespoon vegetable oil, 1 tablespoon orange zest, 1 tablespoon lemon zest, 1½ teaspoon vanilla extract, ½ teaspoon 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 tablespoon 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 ⅓"-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.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The dough will initially be a little crumbly, or loose. This is normal. Use your hands to press the dough together when forming the logs. Be sure to press them down so they are only about 2 inches in height.

Store the cooled biscotti in an air-tight container when not serving them. They will keep for up to 7 to 10 days. We don't recommend freezing the baked biscotti, although, you can freeze the dough for up to 2 months. Let thaw completely before forming the logs and baking.

Nutrition