Cherry Pistachio Biscotti Recipe

Flour: The base of the biscotti, providing structure and texture.

Sugar: Adds sweetness to the biscotti.

Baking powder: Helps the biscotti rise and become light and airy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Binds the ingredients together and adds richness.

Vanilla extract: Adds a warm, sweet flavor to the biscotti.

Dried cherries: Provides a chewy texture and a burst of tart sweetness.

Pistachios: Adds a crunchy texture and a nutty flavor.

When mixing the dough, avoid overworking it to ensure your biscotti have a tender crumb. Additionally, when slicing the baked logs, use a serrated knife in a gentle sawing motion to prevent the biscotti from crumbling.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscotti denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that adds fiber.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cherries and pistachios.

• chopped dried cherries - Substitute with dried cranberries: Dried cranberries have a similar tartness and texture, making them a good alternative.

• shelled and chopped pistachios - Substitute with shelled and chopped almonds: Almonds have a similar crunch and mild flavor, making them a suitable replacement.

• Allow the biscotti to cool completely before storing. This ensures they maintain their crisp texture and don't become soggy.
• Store the biscotti in an airtight container at room temperature. They will stay fresh for up to two weeks.
• For longer storage, consider freezing the biscotti. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the biscotti to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the biscotti at room temperature. For an extra-crispy texture, reheat in a 300°F (150°C) oven for 5-10 minutes.
• Avoid storing biscotti in humid environments, as moisture can affect their crispness.
• If gifting, wrap the biscotti in decorative cellophane bags or airtight jars to maintain their freshness and presentation.

• Preheat your oven to 300°F (150°C). Place the biscotti on a baking sheet and heat for about 5-10 minutes. This will help them regain their crispiness without overcooking.
• For a quick reheat, use a toaster oven. Set it to a low temperature, around 300°F (150°C), and toast the biscotti for 5 minutes. This method is perfect for small batches.
• If you prefer a softer texture, wrap the biscotti in a damp paper towel and microwave on medium power for 10-15 seconds. This will make them slightly chewy while still warm.
• For a unique twist, try reheating the biscotti on a stovetop griddle or skillet over low heat. Cook each side for about 1-2 minutes until warmed through and slightly toasted. This method adds a subtle, toasty flavor.
• If you have an air fryer, set it to 300°F (150°C) and reheat the biscotti for 3-5 minutes. This will make them crispy and warm without drying them out.

• Oven: Used to bake the biscotti logs and then to crisp the sliced biscotti.

• Baking sheet: Provides a flat surface to bake the biscotti logs and slices.

• Parchment paper: Prevents the biscotti from sticking to the baking sheet.

• Mixing bowl: Used to combine the dry ingredients and to mix the wet ingredients with the dry ones.

• Whisk: Helps to thoroughly mix the eggs and vanilla extract.

• Spatula: Useful for folding in the chopped cherries and pistachios.

• Sharp knife: Essential for cutting the baked logs into ½-inch slices.

• Cooling rack: Allows the biscotti to cool evenly after baking.

• Measuring cups: Ensures accurate measurement of the flour, sugar, and other ingredients.

• Measuring spoons: Used for measuring smaller quantities like baking powder, salt, and vanilla extract.

Prepare ingredients in advance: Measure and chop dried cherries and pistachios ahead of time to streamline the process.

Use a stand mixer: Mixing the dough with a stand mixer can save you time and effort.

Shape logs on parchment: Form the dough logs directly on the parchment paper to avoid extra cleanup.

Slice while warm: Cutting the biscotti logs while they are still warm makes slicing easier and quicker.

Double batch: Make a double batch and freeze half for future use, saving time on your next baking session.