On the first day of Christmas, my true love gave to me, a whole loaf of Pistachio and Dried Cherry Biscotti!
The holidays are whizzing past me right now, and I’m just starting to enjoy the freedom that comes with them. It was so nice to wake up after the sunrise and all that, and even the fact that I’ve been experiencing a stomach bug since yesterday hasn’t dampened my spirits! With school out and everything, I have much more time than usual to spend in the kitchen, which makes me very happy.
I got this recipe a little while back from my aunt, who is an avid baker as well as a crafter (if that’s even a term), and I was so excited to give it a test! With Christmas just around the corner, the red fruit and the green pistachios give the biscotti a festive coloring, making it the perfect recipe to start off this Christmas series.
And not only does the biscotti look good, it tastes good as well. Baked twice to achieve that crispy crunch that one searches for in a biscotti, your company will be clamoring for a second serving. Served with a steaming cup of post-dinner coffee, this biscotti is bound to be the perfect ending to any holiday gathering!
PISTACHIO AND DRIED CHERRY BISCOTTI
2 cups of all-purpose flour
1 cup granulated sugar
1 tsp baking powder’
¼ tsp salt
1 cup dried cherries
2 tbsp no pulp orange juice
4 tbsp unsalted butter, softened
2 large eggs, room temperature
½ tsp vanilla extract
¾ cup shelled unsalted pistachios, toasted and chopped coarse
- Adjust rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper.
- Whisk flour, ½ cup sugar, baking powder, and salt together in a medium bowl.
- Microwave cherries and orange juice, covered, in a small bowl for about 45 seconds. Let cool to room temperature, this should take about 30 minutes. (NOTE: if you need to cool the mixture a bit faster, stick it in the fridge for a bit.)
- Using a stand mixer fitted with a paddle, beat butter and remaining sugar on medium speed until light and fluffy. (NOTE: I used a hand mixer instead.)
- Slowly add eggs and vanilla into butter mixture until incorporated.
- Reduce speed to low and add flour mixture into butter mixture. Fold in cherries and pistachios, mixing until just evenly incorporated.
- Transfer dough to prepared sheet, and with floured hands, form into two 13×2 loaves spaced three inches apart. Bake until light golden brown and just beginning to crack on top, about 30-35 minutes. (NOTE: The dough will be a bit sticky, so floured hands are necessary. Trust me.)
- Take loaves out and allow to cool for 10 minutes before using a serrated knife to cut the loaves in to half-inch thick slices.
- To achieve the perfect crunch, lower the oven to 325 degrees. Then take the sliced loaves and stick onto a freshly lined baking sheet and bake for another 10-15 minutes, flipping each slice halfway through the baking.
Instead of dried cherries, I replaced them with dried cranberries and it worked just as well. Pistachios can also be replaced with other nuts if so desired. If you’re looking for a softer biscotti (it’ll end up being more like bread), skip the double baking step.
Thanks for reading, and I hope you enjoy this recipe and have a wonderful time over the holidays! Check back tomorrow for another Christmas cookie recipe! Feel free to mention comments, concerns, questions, and cuss words below!