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!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 24

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3

In a large bowl, combine the eggs, vanilla extract, almond extract, and melted butter. Whisk until smooth.

Step 4

Gradually add the dry ingredients to the wet ingredients and mix with a spatula until a dough starts to form.

Step 5

Fold in the chopped dried cherries and pistachios until evenly distributed throughout the dough.

Step 6

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.

Step 7

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.

Step 8

Reduce the oven temperature to 325°F (160°C).

Step 9

Using a serrated knife, carefully slice the logs diagonally into 3/4-inch-thick cookies.

Step 10

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.

Step 11

Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing.

Step 12

Store the biscotti in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(795.9g)

Amount per serving	% Daily Value*
Calories	3072.1

Total Fat 112.4g	0%
Saturated Fat 38.9g	0%
Polyunsaturated Fat g
Cholesterol 496mg	0%
Sodium 1204.5mg	0%
Total Carbohydrate 469.0g	0%
Dietary Fiber 25.0g	0%
Total Sugars 240.8g
Protein 64.3g	0%

Vitamin D 82IU	0%
Calcium 256.2mg	0%
Iron 18.4mg	0%
Potassium 1928.8mg	0%

*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.

Source of Calories

Fat: 32.2%

Protein: 8.2%

Carbs: 59.7%