Indulge in the delightful combination of cherries and pistachios with this Cherry Pistachio Biscotti recipe. Perfect for dipping in your morning coffee or enjoying as an afternoon treat, these biscotti offer a satisfying crunch and a burst of flavor in every bite.
When preparing this recipe, you may need to seek out a few specific ingredients. Dried cherries are not always a pantry staple, so be sure to check the dried fruit section of your supermarket. Additionally, shelled pistachios can sometimes be found in the baking aisle or with the nuts and snacks. Make sure to get unsalted ones for the best flavor balance.
Ingredients for Cherry Pistachio Biscotti
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.
Technique Tip for Making Biscotti
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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to This Biscotti
How to Store or Freeze Your Biscotti
- 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.
How to Reheat Leftovers
- 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.
Essential Tools for This Recipe
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.
How to Save Time on Making Biscotti
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.
Cherry Pistachio Biscotti Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cherries chopped
- 1 cup pistachios shelled and chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs and vanilla extract. Add to the dry ingredients and mix until combined.
- Fold in the chopped cherries and pistachios.
- Divide the dough in half and shape each half into a log about 12 inches long. Place the logs on the prepared baking sheet and flatten them slightly.
- Bake for 25-30 minutes, until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
- Reduce the oven temperature to 325°F (165°C). Using a sharp knife, cut the logs into ½-inch slices. Place the slices cut side down on the baking sheet.
- Bake for an additional 10-15 minutes, until the biscotti are crisp. Let cool completely before serving.
Nutritional Value
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Suggested Appetizers and Main Courses
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